There’s something reassuring about a kitchen that gets in whole beasts and does its own butchery—you just know it understands the essence of what good cooking is all about. Here at the small but perfectly formed Casa Mono, dishes are none of those one-bite wonders that blight so many places these days. Nor do they arrive in a stampede at your table. Instead, they are sent out in a sensible order, for the benefit of the diner rather than the convenience of the kitchen.
The cuisine is nominally influenced by the Costa Brava, but its reach is far greater than that and the tapas are especially refined. Scrambled eggs with uni is a must, while confit goat will make you question why you don’t see more of it on other menus. This is food to cure what ails you.