Yet another alumnus of the El Bulli kitchen, Chef Paco Pérez has abandoned Modernist technique and created a cuisine featuring the best of what the gardens and mountains of Catalunya have to offer. Still, many creative nuances are present, especially with ingredients that come from the sea. The tasting menu spans 15 courses and includes creations such as sea cucumber, marine egg and hen jus. There is a major focus on wine – hence the restaurant’s name – reflected in a cellar containing more than 700 references.