Quirat

"The gourmet restaurant at the Intercontinental Barcelona is another example of a hotel keen to diversify its services for guests by transforming itself into a foodie destination in its own right. Quirat, which has its own independent entrance (as well as access via the lobby), represents, in its own words, “the purity and wealth of the elements that form the land”. Chef Víctor Torres, who is renowned for his cuisine at the Michelin-starred Les Magnòlies in Arbúcies, creates contemporary Catalan cuisine that always showcases locally sourced ingredients while at the same time fully respecting seasonality. Dishes here are full of depth and flavour, with simplicity only evident in his sauces and reductions. Highlights on the menu include Maresme peas with onion soup and sea urchin; artichoke, romesco sauce and Mas Farró cheese; and “cap i pota” stew with sea cucumber – dishes that Víctor Torres views as tiny jewels, hence the naming of his menus 18K and 24K. The hotel even has its own kitchen garden." - Michelin Inspector

The 35 Best Restaurants in Barcelona

"Quirat is a restaurant with a clear vision: reviving old, often unfashionable, Catalan recipes and traditions for a younger, more international audience. The presentation is intricate and elegant, barely preparing you for the unabashedly deep, complex flavors. Each dish on the menu highlights something distinctly local: the humble calçot (a cross between a leek and a spring onion that only grows in Catalonia during the first four months of the year), and cap i pota, an old-school offal stew beloved by Catalan octogenarians, but served here on a bed of delicate scallops. Quirat translates as carat, and its culinary gems can be sampled on the two aptly named 18K and 24K tasting menus. Catalonia is present in every bite and sip of Quirat, where the wine menu showcases the very best of Catalonia’s 12 designated wine regions, from Priorat reds to Penedès bubbles and Alella whites. You’re sure to find something distinctly Barcelonian in this recently opened gem." - Isabelle Kliger, Gemma Askham