Celler Joan Pàmies occupies a large 18C house where the use of locally sourced products is key, as is the maxim of “not rejecting the cooking of bygone days, but adding to it with imagination and vitality”. In the dining room, with its welcoming open fireplace and a space used to display fresh vegetables, guests can chat with chef Joan Pàmies, who often takes their orders in person. His traditional Catalan cuisine comes with an added contemporary touch, and can be savoured via the à la carte and several tasting menus (a weekday option, another inspired by the market and fish auction, plus the “Homage” (One Day is One Day”) menu.