in Camp Nou, Pedralbes & La Zona Alta

Trainee chefs from the celebrated Hofmann culinary school (and their instructors) run the kitchen here. Dishes are generally elegant seasonal renditions of classic Mediterranean food (suckling pig with crunchy citrus fruit; bluefin tuna loin with spicy vegetables and pesto), followed by such delicious desserts that some people prefer a starter and two sweets, skipping the main course altogether.