Petit Comitèis a restaurant located in Pasaje de la Concepció, in the heart of Barcelona, and also known as Passatge Gastronòmic; This concept wants to honour traditional Catalan cuisine in a relaxed, contemporary environment with attention to detail. This restaurant summarises the essence of Catalan cuisine combined with the best local and seasonal produce. A modern and current presentation is delivered by the chef, Nandu Jubany.

A seafood restaurant set on the seafront in Vilanova i la Geltrú. It offers a menu based on high-quality seasonal produce, thus supporting local producers and suppliers.

In the carrer d’Itàlia of El Masnou, two Italian chefs, Luca Marongiu and Paulo Longhin, have recently opened the restaurant El Pati la Morera in the former premises of the restaurant El Racó de Casa. The chefs are guided by three principals: quality food, friendly service and reasonable prices.

Parco restaurant is in Barcelona city centre, in the upper section of the passeig de Gràcia, just opposite the luxury hotel Casa Fuster. Many people say it is one of the best Japanese restaurants in Barcelona - if they say so, it must be for a reason. The restaurant’s success is primarily due to the cooking, which specialises in sushi and sashimi with occasional concessions to Mediterranean cuisine. There is also a takeaway service.

Among the specialities of the restaurant, all the dishes are based on fish and include mushrooms when the season arrives. They organise food promotions in which products like mushrooms and many other foods, such as rice and spring onions, become the real stars in different recipes. They also have a large wine menu for the items stored in a magnificent cellar to go with the wide selection of dishes.

At Papageno the starters include prawn carpaccio with mango vinaigrette and croutons, cherry gazpacho with langoustine timbale or terrine of foie mi-cuit with quince and biscotti. Among the meats, there are dishes like beef tenderloin with cabbage and potatoes, crispy bacon and Pedro Ximenez, or duck breast with sour strawberries.

In this setting, also known as the Balcony of Canyet, each dish is carefully prepared and presented with value placed on textures and flavours. The exclusive a la carte menu includes dishes such as Ferrero Rocher foie, caramelised almonds, chocolate painted with gold dust; lobster salad, beans and coral sauce; or breaded monkfish with romescu and calçots cream.

Run by Ferran Caparrós, a modern and radical chef who produces signature cuisine, the culinary fare here is offered through a small menu and a tasting menu which is changed every month.

In the Ospi restaurant, Óscar Piedra makes tapas following good old fashioned tradition. They are prepared in a much more original way to show that design can also be part of these small dishes. As well as these distinctive tapas, there is also a daily menu, breakfasts and dinners. For whoever wants to enjoy a wide range of recipes, this is the restaurant with its capacity for some forty people. The décor is modern and elegant and much more formal than a cafe. The dishes are the result of the time spent in a traditional kitchen and the imagination of the chef.

Osmosis restaurant in Barcelona’s Eixample has a tasting menu rather than an à la carte menu. The menu has different variants to choose from depending on how hungry a customer is and how much time they have available. The establishment occupies two floors of a long narrow premises and the decoration is sober and elegant. Dishes are prepared using products from the earth and the sea which are selected every day from the city’s market.