A diminutive, unpretentious and informal restaurant with a name that pays homage to the traditional “berbena” festivals. Here, you can enjoy chef Carles Pérez de Rozas Canut’s cooking to the full, with his focus on simple yet highly captivating dishes based around seasonal Mediterranean ingredients, but which also feature influences from Asia and South America. Personality in spades, with an open kitchen and enticing recipes that tell us lots about the chef, his travels and his work in other countries. The superb desserts complete the picture!