A restaurant with a contemporary feel that has gradually upgraded its facilities, including an open-view kitchen at the entrance, to create the perfect ambience in which to enjoy the cuisine of chef Moha Quach. In his dishes, the sparkling aromas highlight his Moroccan roots (his father was a humble fisherman and his grandparents kept a flock of sheep) as well as the essence of Mediterranean multi-culturalism, with a particular focus on his beloved Tarragona and the ingredients from its surrounding area (extending from the Camp de Tarragona region to the Ebro delta). The à la carte, which in itself showcases plenty of soul and personality, is complemented by two interesting set menus (Olivus and Mare Nostrum), plus another called Essencia which is only available for lunch midweek. Dishes that we particularly enjoyed included the “romesco” of red Tarragona prawns and the “cremoso” of teardrop peas, egg cooked at low temperature and truffles.