In the Gothic Quarter, always a popular spot for tourists, on a pedestrianised street just a stone’s throw from Plaça de Catalunya, the name of this small, unassuming restaurant evokes a medieval Catalan stew first documented in a cookbook from 1324 (Llibre de Sent Soví). The young duo at the helm, with Marc Pérez in the kitchen and Tania Doblas serving as hostess, delights diners with a contemporary Catalan cuisine that remains rooted in regional traditions, crafting refined, technically sophisticated dishes inspired by 14th-century local recipes. Everything here exudes personality (including the wine programme, curated by sommelier Marta Blanco); they offer only a tasting menu that’s in constant evolution, built around seasonal and locally sourced ingredients (their suppliers are often mentioned). Our recommendation would be their chicken with Ràpita prawns—a wonderful ‘surf and turf’ combination.