This restaurant, which translates as “to be hungry” in Thai, has transplanted the aromas and flavours of Bangkok to the Costa Dorada’s gastronomic capital. The chef here enjoys creating his own special mixes for his curries, as well as fermented products and kombucha vinegars. He also sources typical ingredients from the local area, such as sea fennel, which are rarely found on restaurant menus. His creativity and personality shine even more brightly on the tasting menu.