Albert Raurich, former chef de cuisine of El Bulli, offers what he calls contemporary home cooking. Except the home he is referring to spans 5,000 years of Mediterranean culinary history. Raurich seeks to recover ancient recipes, which often utilize curing and fermentation, resulting in a veritable tour through the culinary history of the Iberian Peninsula. The menu includes a description of the origin of each dish. Dishes are available as small plates or in tapas-size portions. The wine list includes interesting natural and organic wines classified according to grapes, taste and properties.