El restaurante Aleia ofrece una experiencia única por los paladares más exigentes, fusionando alta gastronomía creativa y arquitectura, de la mano de los chefs Paulo Airaudo y Rafa de Bedoya.

Carles Gaig, owner and alma mater of this restaurant, which is named after him and located in the centre of Barcelona city, says that the purpose of his work is to always look forwards whilst never forgetting to look back. This fusion of tradition and modern is the basis of his cuisine, which won a Michelin star and has an extreme respect for the quality of the produce.

The Gadhus restaurant is located in Castelldefels and is decorated in a modern, warm style characterised by whites and blacks. This establishment is small and cosy and also has a terrace. It specialises in cod: cod stew with white wine and ham, baked with garlic and oil, with ratatouille, etc. There are different menus, such as daily, two tapas, suggested, cod tasting and the special. It has gluten-free dishes and wines.

Can a restaurant pass down from father to son and then be returned from the son to the father without losing any of its magic, success and charm? Well, just ask Josep Maria Freixa, who saw how Freixa Tradició went down this route, from tradition to modern, to then return to its origins. They must have a star.

The inspired choice used by Restaurant Suís amb Josep Forrellat for its recipes is one of its secrets, but not the only one: the originality and creativity with which the dishes are prepared also have a lot to do with it in this Sabadell establishment which opened its doors a quarter of a century ago. The spacious and bright restaurant and the very select wine menu do the rest.

Forestier restaurant is found at the Hotel Miramar Barcelona on Montjuïc mountain. In a privileged setting with views over the city, it serves modern market cuisine with Mediterranean influences. This historic building was constructed for the 1929 World Fair and was reformed by the Catalan architect Òscar Tusquets.

The Fonda Sala is a family establishment in the heart of Osona. It serves a variety of market food, taking advantage of the closest produce from the land, always shying away from excessive sophistication but without giving up innovation and subtly in the preparation of each individual dish. Every season they aim to serve dishes based on the produce at that time. It has a Michelin star.

The Rubell restaurant has a repertoire of typical Catalan dishes based on the quality of its raw ingredients and the objective of “eating just like at home”. It offers a la carte service, group menus and another menu which changes daily. But the stew on Wednesday and the fideuá on Friday have won a regular place on the menu, because of tradition as much as the demand for them from the regular customers.

The kitchen team at the Fonda Neus offers traditional Catalan cuisine and a mix of dishes made with essence of cava.