巴达洛纳精品酒店

The best aspect of this kind of family-run restaurant is the unhurried and stress-free approach which is very much in keeping with the principles of the Slow Food movement. The focus of the married couple that run and own Lluerna, Víctor Quintillà (in the kitchen) and Mar Gómez (front of house), is on sustainable cuisine that champions locally sourced ingredients (chicken from the Penedés area, Duroc pigs, Xisqueta lambs, pigeon from the Tatjé family etc). These are showcased via a modern take on Catalan recipes that uses skilled techniques to enhance their delicate textures and maximise each

The name of this restaurant (the Catalan for mackerel) clearly shows its intentions, as it describes a fish which is easily affordable to one and all. The latter concept is the predominant idea behind Verat, the younger sibling of the award-winning Lluerna next door, where chef Víctor Quintillà popularises his cuisine in fusion dishes and “raciones”. Here, in a young and informal ambience full of character, choose between three menus for a minimum of two people (Petit, Verat and Festival) plus a few specialities that should not be missed, such as the crunchy Duroc pork ear with a kimchi mayonn

Between Port Esportiu and Platja del Coco, on the third floor of the Marina Badalona hotel, you will find an open-plan restaurant dominated by white tones and offering beautiful panoramic views of the sea. From the kitchen, visible to diners and with a chef's table if you want to marvel in the cooking process, they offer a contemporary menu that is very much about mixing ingredients and experimentation, generally with rather good results. If you prefer to let your dishes be selected for you, they also offer two tasting menus: Origen and Sensaciones.

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