Food and drink
The menu is steeped in Catalan tradition: monkfish with ‘burnt’ garlic; suquet (a fish and potato stew, here made with cod) and wild boar stew, but is also a beacon of creativity along this stretch, with daily-changing specials such as lentil salad with smoked sardine or sea bass with cardoons, turnip and ham.
Its bright, colourful dining room has housed many of the great and the good, some of whom have left doodles and notes, now framed on the walls.
Old school and deft.
Towards the end of the main drag leading up to the beach, overlooking the yachts in the Port Vell.
Only prime produce is used at Suquet, so don’t expect to come away with much change from 50 euros a head.
- Mature travellers