Berbena

A diminutive, unpretentious and informal restaurant with a name that pays homage to the traditional “berbena” festivals. At the centre of everything here is Carles Pérez de Rozas Canut, whose focus is on simple yet well-though-out and highly captivating dishes (all available in half- and some even in quarter-portions) based around seasonal Mediterranean ingredients, but which also feature influences from Asia and South America. Personality in spades, with an open kitchen and enticing recipes that tell us lots about the chef, his travels and his work in other countries. His magnificent desserts add a final flourish at the end of your meal – the crème fraîche ice-cream with olive oil and salt is definitely one you won’t want to pass up on.