Gresca was once the leader of the 'bistronomic' movement, where those restaurants in an Eixample bar got as much as they could out of product quality and inspiration, with one eye on the set lunch menu and the other on the creativity of the dishes. Rafa Penya has become an undisputed leader in the world of gastronomy, a daring chef with enormous creativity, yet his dishes are still consistently recognisable and delectable. Take the octopus with 'butifarra negra' (black sausage), for example. Or the ginger squab. Or the mouth-watering omelette made with herbs and wrapped with a paper-thin slice of Catalan bacon.
