This family-run restaurant occupies an old farm on the outskirts of Gimenells, where it works alongside the Institute for Food Research and Technology to promote the region’s locally grown produce. Features here include an attractive glass-fronted wine cellar, open kitchen, contemporary dining room, plus a pleasant private space with an open fire. The chefs at the helm, Xixo Castaño and Llum Oliva, create traditionally based modern cuisine that is showcased on two menus (De la Pizarra and Q), plus an à la carte that features dishes from both. He likes to start proceedings with a tasting of olive oils on different home-made breads followed by his superb grilled dishes (one of his strong suits) – he has even designed a technology that enables ingredients to absorb the generous aromas from the embers through the use of steam.