The kitchen at this restaurant, located a few steps from the Passieg de Gracià, is led by chef Carles Gaig, while his wife, Fina Navarro, runs the front of the house. The menu reads like a digest of Catalonian classics: an open omelet with cod, ganxet beans and piquillo peppers, Gaig’s signature cannelloni with black truffle cream or pig’s feet stuffed with confit of duck. Gaig’s love of offal can be found in the sweetbreads served with mustard parmentier or veal brain served two ways, grilled and fried.