Comerç

This Michelin-starred restaurant integrates ingredients from foreign pantries into the Mediterranean recipe book. At the helm of this eclectic and well-travelled creation are the Barcelona chef Frank Beltri, who has lived in London and Indonesia, and Nico de la Vega, from Mexico. They met a fortnight before opening the restaurant and are now great friends. Passionate about powerful flavours, spicy dishes and well-balanced acidity, their approach is based on seafood and vegetables, two tasting menus with their corresponding pairings, and they make the experience dynamic with discipline, technique and a great deal of creativity. The open kitchen is overlooked by two bars, designed for couples, and the chef’s table, the most fun for group bookings, followed by a dining room.