Cinc Sentits

In this modern decorated restaurant, Jordi Artal produces creative cooking, rooted in gastronomy traditions and based on products from all over the world. He recently won a star in the Michelin Guide. The menu includes suggestions such as the fatty liver cake, burnt sugar with spring onion syrup, Dublin Bay prawn tails, chick pea stew, saffron milk cap mushrooms and appetiser oil, scallops with Jerusalem artichoke purée, grilled onion juice and Iberian cured ham crisps or roast chicken mini-cannelloni from El Prat, bechamel of boletus and truffles. Main courses include wild sea bass, seafood noodles and foaming alioli or Iberian sucking pig with two textures of apples and ratafía or tuna with broth of smoked tomato, lemon rind and olive salt. The desserts follow the same creative line, with ideas such as mandarin with cardamom crumbleCardamom, orange blossom and passion fruit fragrance; Swiss roll with Jijona nougat and tocinillo de cielo; or chocolate with arbequina oil ice cream, glazedpastries and Marbella salt, among other creations. Interesting wine cellar with air conditioned cabinets to hold the wine and a wine list encompassing the most interesting denominations of origin from all over Spain. It offers different types of tasting menus (Sensations, Essence, Wine Pairing...), as well as a lunchtime menu. You can even book the entire restaurant with space for around thirty diners.
Average price
City centre
Credit cards accepted
Wine list
Private dining rooms

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