Aürt

"Located in the lobby of the Hilton Diagonal Mar Barcelona hotel, Aürt will definitely leave a lasting impression on its guests, in a dining space where the philosophy is summed up a single statement: “I prefer thoughtful simplicity to forced complexity”. Here, chef Artur Martínez is breaking the culinary mould with his perception of gastronomy which involves “cooking that is straightforward but not simple”, with a complete focus on local ingredients, individual connections with producers and the raison d’être of each dish explained personally by Aürt’s cooks on islands that double as tables. The experience, which starts with an appreciation of limited-production Becaruda olive oil from centuries-old trees, is centred around locally sourced ingredients, such as white alubia beans from Ganxet, prawns from Palamós, Ripollesa lamb, and pork from Gascon pigs reared in the Solsonès region. Dishes here reinterpret traditional concepts through the pairing of contemporary techniques with seasonal produce and ingredients." - Michelin Inspector

"At Aurt, the tasting-menu-only restaurant in the lobby of the Hilton Diagonal Mar from Artur Martínez, the seasonally changing menu is picture-perfect, with each course bidding for your love. This spot is for laid-back foodies with laid-back afternoon schedules; after all, it takes a while to get through 15 courses. On a recent visit the cuttlefish tarar(a), was a knockout, the cuttlefish tender, and perfectly balanced. The onion royale is good enough to change your opinion of onion forever, and there's a long, elegant, and accessible wine list courtesy of sommelier Mara Fanni, who's eager to guide your choice." - Isabelle Kliger, Gemma Askham

"One of Barcelona’s newest Michelin-starred establishments is an understated affair led by a young chef who has a penchant for natural wine. Everything feels distinctly now, from decor to the clientele, and the dishes made from fresh, local ingredients are lighter and considerably less overbearing than your average Michelin-starred grub. The wine pairing is as much a draw as the food itself, and focuses on natural, organic wines from small producers. The seasonal menu, which is also excellent, may include favorites like the creamy squid tartare and the rich, yet refreshing, salmorejo (dense breadcrumb-based gazpacho) with red shrimp." - Isabelle Kliger