The summer fruit gives a lot of play in confectionery and is ideal for cooking this cheese cake with bacon.

In Malafama you have to order the octopus with sobrasada parmentier, aioli tears, smoked paprika and black salt.

When the heat comes, they like fresh dishes, simple and full of flavor.

Eugenia Viñes, 227 (cabanyal)
Its cuisine invites you to share The Mother of Ribs, the pulled pork brioche or the Iberian pluma, with a cool cocktail.

Taking advantage of the final stretch of the fava bean season, this month's proposal is a rice that combines vegetables and the sea, a duo that fails.

Emili Gascó Contell, 16
The letter plays at mixing tradition with cañís winks: red prawn gyozas with green curry, scallop and truffle croquettes, japanese tacos…

Gazpachos are a traditional dish from the interior, but they also support seafood versions that are just as tasty.

Alta, 46
Betty prepares the burritos, sauces and tacos, with handmade tortillas: of piglet, mole or al pastor chicken.

In the winter, quan està en el seu punt òptim, the artichoke does not need artifice, just a fair cooking that respects its texture and flavor.

Joaquin Costa, 61 (Canovas)
The escalivada is prepared with eggplant and onion on the flame, cod soup, fermented red pepper cream and homemade sweet potato garum.