The Sitthai restaurant was founded in 2004 and offers Asian fusion cuisine. Its culinary objective is to unite two great cultures in one place. Some of the house specialities are the tempura shrimp and vegetables, yakisoba chicken and prawns, tuna tartare with onion Figueres, Yuzu, soybeans, kimuchi and a touch of sesame oil. The restaurant is divided into three spaces: the Sushi area, the restaurant and the cocktail area. There is also a catering service.

Located in the Sallés Hotel Ciutat del Prat Hotel in Barcelona, ​​Sinfonía is a restaurant with modern facilities, a bright dining room and terrace. Its cuisine is Mediterranean with modern touches and different seasonal specialities. In addition to the a la carte service, there is a daily menu from Monday to Sunday available not only at lunchtime but also at night.

This is a Japanese cuisine restaurant run by Hideki Matsuhisa, and it has built up a good selection of dishes based on fresh Mediterranean produce. Its a la carte menu is mostly made up of fish and shellfish. The sashimi door tokusen anchovies, squid, bonito, clam, tuna, salmon and tuna belly. Other specialities are sautéed bread with sisho and dried bonito, Palamos prawns grilled with soy sauce or salt or grilled anchovies.

Located in Born, in a nineteenth-century building, it is a fine example of a Catalan inn. Tradition, elegance, quality and professionalism are the pillars on which this eatery serving traditional Catalan cuisine is built. Dishes such as the broth from stews, macaroni, grandmother's croquettes, cannelloni, black rice, ganxet beans or Bages snails, amongst others.

The name Sense Pressa is a declaration of principles that makes it clear that in this small and modest restaurant in the quiet carrer d’Enric Granados, things take their time. In a perfect environment for a lunch or dinner, the chef offers simply magnificent traditional and popular cuisine, with dishes that are part of our gastronomic history and enthuse the most knowledgeable gourmets in the city.

Ada Parellada is the jewel of Semproniana. Born and raised in the legendary Fonda Europa in Granollers within a family going way back in the restaurant business, this one woman orchestra has been able to channel that energy into her Eixample establishment in Barcelona. Since 1993 and just after Olympic fever, she has produced Catalan cuisine there with imaginative flourishes.

The character, experience and hard work of Xavier Franco are reflected in the culinary range of the Saüc: precise, subtle, well executed, and above all with great presence. A Michelin star has been awarded to its modern and creative endeavour, where the cook’s work can be appreciated in every dish.

Sauló is the restaurant of the hotel Can Galvany in the town of Vallromanes, in the region of El Vallès Oriental. The texture of the vineyards and the scent of the olive trees play a leading role in restaurant Sauló. Because of this, in the framework of traditional Catalan cuisine, all the dishes are infused with the country’s best wines and oils. The chef knows how to perfectly express the restaurant’s theme in his dishes which feature traditional preparation with touches of signature cuisine.

Paco Guzmán has created one of the most adept gastronomic packages in the city. The price is in good proportion to the quality on offer. As well as the originality of each dish and the fusion of different tastes which can be savoured, there are the classic and traditional tapas. There are also other items available, such as oysters with cream of bay, plantain chips with yucca, clams in green sauce and others as exotic as sunomono.

The current owners of the Sant Miquel are Margarita Puig and Josep Maria Rabassa, and they serve market cuisine brought up to date through a menu which is renewed with the seasons and its different produce. The traditional family style, however, remains perfectly visible in an establishment founded in 1969 and which takes great care of its wine cellar.