"From the slender vases with lipstick-red roses hung on stark white walls to the cooling watermelon-tomato soup, everything here is a fashion statement. Chefs Oriol Ivern and Guillem Pla pull off such risky combinations as potato 'velvet'—a silky puree—with sausage, sardines and raspberry sauce (it works!). But the dish not to miss is the squab, presented on a triangular plate alongside a granite slab holding five different peppers and salts." - Food & Wine Editors
