Pur bears the hallmark of chef Nandu Jubany, where the emphasis in the open-view kitchen is on dishes that focus on top-quality ingredients “in their purest form” . What stands out in particular, both on the à la carte and the tasting menus, is the extraordinary quality of the ingredients he uses in his dishes (we loved the razor clams from the Ebro delta as well as the seasonal tomatoes served with stracciatella cheese and pine nuts), which are either grilled, cooked on the barbecue or baked in salt. Our advice here would be to sit at the bar and order half-plates so that you can try a little bit of everything.