Hisop

Oriol Ivern, the young chef at El Hisop, serves his own versions of traditional Catalan cuisine, adapting them to the demands of current palates. Thus, the typical grape harvesting breakfast (bread with sardines or salted herring and grapes) is turned into a starter of marinated mackerel with grapes, crispy garlic bread and pink pepper. They have a strict rule of working with seasonal produce, and the menu changes four times a year to coincide with the different seasons.
Average price
Medium
Location
Urban
City
Services
Credit cards accepted
Wine list
Menu in other languages
Air conditioned

On the map