On the top floor of the former Moritz brewery, Jordi Vilà, a culinary visionary with an innate ability to bring out the nuances in ingredients, works his magic from an open kitchen that is in full view of his diners. Vilà takes a deep dive into the Catalan tradition, crafting a contemporary cuisine that includes dishes like mar i muntanya ("sea and land") of sea cucumber and pig, while staying true to his roots. The wine list, designed to pair with the food, includes multiple Spanish and foreign options, many from top vintages.