The best aspect of this kind of family-run restaurant is the unhurried and stress-free approach which is very much in keeping with the principles of the Slow Food movement. The focus of the married couple that run and own Lluerna, Víctor Quintillà (in the kitchen) and Mar Gómez (front of house), is on sustainable cuisine that champions locally sourced ingredients (chicken from the Penedés area, Duroc pigs, Xisqueta lambs, pigeon from the Tatjé family etc). These are showcased via a modern take on Catalan recipes that uses skilled techniques to enhance their delicate textures and maximise each and every flavour. In the kitchen, visible from both the dining room and the chef’s table, the team creates cuisine that is exclusively focused on several set menus served to the whole table: Degustació (lunchtime midweek only), Vegetal, Presentació and Lluerna. The provenance of ingredients (organic where possible) for each dish is usually explained to guests when served.