Michelin-starred Spanish chef Carles Gaig has quietly opened a Spanish tapas restaurant serving traditional Catalan dishes. The airy and white heritage building sees Gaig’s son-in-law in the kitchen and his daughter on the floor. It serves sharing plates of Canelon, a cannelloni-style dish stuffed with foie gras, beef and pork in truffle cream; Carabinero paella in a dark brown sauce; crispy boned suckling pig and pigeon two-ways—confit and josper-grilled. Oh, and lots of sangria.
