It's not just a great place to eat well and experience high-quality gastronomy, it's also the laboratory where Jordi Herrera, a part-chef part-inventor eccentric, carries out his experiments with special equipment to get the best out of his concoctions. Why go? There's Herrera's grill with spikes to cook the food on the inside, and a device which uses centrifugal force to reduce the loss of moisture in cooking. This is science in the service of art. But if you're looking for 'real food', whatever your definition of that is, never fear. His versions of local staples will never disappoint
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