Located in Vic’s old town, in a restored historic house that, while exuding a contemporary air, still preserves the spirit of days gone by in its rooms, with exposed natural wooden beams and stone features. Chef Gerard Fortuny, supported by pastry chef Claudia Piedrabuena, champions a style of cooking that he himself defines as ‘tradition reinterpreted’ and that, by combining technique and personality, focuses on flavour above all else. There are three set menus (Clàssic, Tradició, and Festival) and a tasting-style à la carte that draws from the dishes within the set menus (at least five courses are recommended). Everything is delicious here, though we were bowled over by both their roast beef cannelloni with morel sauce, foie gras, and Perigord truffles, and the squid cooked three ways—meunière with squid ink and Jerusalem artichoke purée. They offer wine pairings tailored to each menu!