The fine-dining restaurant at the Mandarin Oriental Barcelona hotel is run by Raül Balam, son of the legendary chef Carme Ruscalleda. In addition to his own undeniable individual talent, you’ll note several culinary traits he has inherited from his mother. Dominated by amber and gold tones, the modern dining space also features a window through which it’s possible to watch the team at work in the kitchen. The neo-traditional cuisine here showcases the underlying creativity of time-honoured Catalan traditions, healthy Mediterranean produce, and the intrinsic distinctiveness of every flavour... all brought together on a special tasting menu that changes with each season and works with the best seasonal ingredients (one very special dish here, the peas “a la maresmenca”, makes use of both the seed and the pod). According to the chef, each ingredient reflects the profound connection with the soil and those who work it, giving rise to dishes created with great precision and a unique objective.