In 2017, Romain Fornell moved his restaurant, Caelis, to the Ohla Barcelona hotel. The change of location was a turning point in his career, giving him the chance to make his cuisine more contemporary and less classical. The French-born chef presents a menu that straddles the Franco-Mediterranean divide, with a tart of tuna belly and foie gras, organically raised leeks roasted in charcoal with caviar from the Pyrénées or green peas from Maresme in a Thai chicken broth with truffles. The three tasting menus on offer change weekly.