Twenty years ago, Oriol Ivern opened his own restaurant in the Zona Alta area of Barcelona. The recipes honor the Catalan tradition and celebrate the sustainable products of the region. A lover of ingredients that are often overlooked, Ivern has an inclination toward dishes that feature offal and unusual fish such as pintaroja (dogfish), spider crab and conger eel. The menu changes constantly, except for their most famous dish, red mullet, which they subtly flambé in front of the customer. They also offer one of the best cheese trays in the city, rotating a number of high-quality cheeses that offer a great value for the money.