"Besta’s two chefs, Carles Ramon and Manu Núñez, focus on offering exceptional products from their home regions of Catalunya and Galicia, respectively. They precisely plate vibrant dishes like pickled mussels with pumpkin, tomato salad with cured blue fish, and Galician seaweed pancakes with wine-braised wild boar — though the experience of eating at Besta is generally a more casual affair than all that makes it sound. There are always a few meat dishes on the menu, but seafood is the star here; don’t miss out on the grilled zamburiña scallops and the oyster- and seaweed-infused gin tonics." - Sam Zucker
