Technique, produce and feeling

An offer based on produce and excellence. Flavors with references to tradition, prepared with avant-garde techniques. A gastronomic experience recognized with two Michelin stars and three Repsol suns, offering a menu marked always by the temporality of produce. It has been more than eleven years of Ramón Freixa's Estudio del Tomate, whose author reinvents one of his star ingredients every year. This perfect balance between tradition and avant-garde places a focus on the pairing of wines, with Gil Rovira as our sommelier.