A Catalan tapas restaurant by Michelin-starred Spanish chef Carles Gaig in airy Dempsey Hill.
It's not as hyped as some of the other recent openings, but foodies and industry professional know that Michelin-starred Catalan chef Carles Gaig's airy restaurant, set in a white heritage building on Dempsey, is a culinary triumph. Gaig's daughter Nuria Gilbert runs the restaurant, while Eduard Castellarnau helms the kitchen. Try exciting tapas like the Atlantic cod fritters and the canelon, a cannelloni-style dish stuffed with foie gras, beef and pork in truffle cream. They also do a mean fideua—a Catalan noodle paella—and a crispy suckling pig.
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.