Organic food, proximity and quality are the basis of the cooking at Matamala. In this establishment we can also find select gastronomic products.

Elegance and presentation go hand in hand with the cuisine at Montse Estruch's restaurant, El Cingle, located in Vacarisses and which combines seasonal products with delicious exotic flavours. There is a huge variety of recipes and different lines, from the most informal to one that's more luxurious, a wine list and a long list of bottled waters, and a large and modern dining room.

Nandu Jubany and Anna Orte are the instigators of this Michelin star project, which has to be visited, and which is based on the strength of the team and on a philosophy that emphasises Catalan cuisine, culture and emotion, but without forgetting innovation.

Tapas Locas has an eating area whose look has been carefully designed: it is elegant, inviting and friendly. Here you can try more than 80 different tapas: tapas made in a second and served in an original way. Their cooking attempts to serve up different, more elaborate and creative tapas which come from Mediterranean cuisine as well as being international. Some of the tapas made are vegetarian and all of them can be enjoyed in the dining room or on the terrace with its views over Barcelona’s Olympic port.

The cuisine of Pep Riu’s restaurant interprets traditional recipes in a new way. Its menu displays a cuisine rooted in its surroundings, from dishes of the day to more than thirty or so regular recipes. Its menus are based on spinach, courgettes and other natural produce, accompanied by a full wine list which can be enjoyed in a dining room with spectacular picture windows.

Located in Poble Espanyol de Montjuïc, it offers Catalan cuisine with Mediterranean roots, with typical Catalan dishes and local products accompanied by a good selection of wines. It specialises in rice dishes, cod and grilled meats.

Tsukiji Japanese Restaurant in Mataró offers buffet-style Japanese and Vietnamese cuisine. The dishes chosen by diners are served directly to the table and include salmon, tuna or king prawn makis, sashimi and nigiri. The restaurant has an area with small rooms where you can eat more privately on a floor of tatami mats.

Prêt-à-porter cooking in an informal environment, relaxed but always on the move and changing. There is a certainty and quality in its raw ingredients as much as in the premises themselves, and with the constant surprises and creativity delivered by chef Ramón Freixa. Any dish becomes an opportunity to enjoy an imaginative, fresh and Mediterranean idea which combines market cuisine with the best of Catalan cooking.

One of the best American poets of the twentieth-century was the inspiration for this restaurant. Notable examples of the first courses include the crispy shrimp lollipop, octopus terrine with black butifarra sausage or prawn tartar. For the first course, different kinds of salad are offered, as well as foie mille-feuille, mango and strawberry vinaigrette mille-feuille; salt cod risotto; squid pil pil and fried garlic.

This Basque restaurant allows us to savour fine gastronomy with dishes such as salt cod tortilla, white tuna salad with tomato or scrambled eggs and piquillo peppers. For the second course, attention must be paid to the hake loin with garlic and pepper, rice with clams, squid in its ink, marmitako or half-portion of beef.