How the Pandemic Changed Barcelona’s Restaurant Scene | Eater
"An unpretentious Catalan eatery in Gràcia favored by locals for its traditional, comforting dishes — notably the cap i pota (head-and-foot stew) — and the warm hospitality of owner Pedro Baño Fernández; a strong commitment to sourcing Catalan ingredients, including razor clams from the Delta de l’Ebre, helped cultivate a loyal regular clientele during the pandemic." - Suzy Taher
