This place is a quasi throwback bar but it opened just a couple years ago. Most of the staff are much you get than i expected and the majority of them are family. The menu is Catalan only which I could probably get only 1/3 of and needed the Castillian translations. But then my friend doesnt speak either so we were surprised they all spoke pretty good English! The place is small and fills up fast. We got in just before prime time and sat at the bar getting the best view of the Plantxa action. After looking through the seafood case and the asador items we just had them cook us a me u. Razor clams, mackerel multiple ways, prawns, lamb chops, pork steak, squid, scorpion fish...it was an onslaught but we crushed. So we got a slice of the grandma cake and a macerated strawberry dessert. All excellent. The tech iques are a mix of old school fire and plancha cooking , marination, fermentation and other techniques to show the beauty of their product. As I said the look and feel is old but the energy and the interactions are very modern. An incredible newish restaurant in a city where the cooking is always evolving and knocks out delicious food read more