La Barra de l'Avenir

The story

The kitchen takes traditional Catalan cooking, such as cap i pota and sliced pig's snout and ear with picada, and gives it a modern, carefully plated edge, steering clear of the usual bravas and croquetas. Standouts include squid tartare in a sauce worth mopping up, a cannelloni filled with stuffed squid, and a courgette flower that surprises at first sight. The room is warm and welcoming, and the terrace sits tucked away in the shade of a handsome street. A good wine list, with plenty poured by the glass, backs up the food, and staff are happy to walk guests through the menu and suggest a bottle. Recently opened, it suits groups of friends sharing plates.