Star Catalan chef Carles Abellán's stunning glass-encased, glossy-tiled restaurant (designed by favourite local interiorist Lázaro Rosa-Violán) celebrates seafood. Stellar tapas might include pickled octopus and papas aliñás (potato salad) with mackerel. Even more show-stopping are the mains: grilled razor clams with ponzu citrus sauce, squid filled with spicy poached egg yolk, and hake kokotxas (jowls) in a pil pil (garlic, chilli and oil) sauce.
La Barra de Carles Abellán
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