QuiratQuirat

Image Credit: - 124; https: / / guide.michelin.com / en / catalē / barcelona / restaurant / 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 entry (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 reborn for his cuisine at the Michelin-starred Les Magnòlies in Arbucies, creates contemporary Catalan cuisine that always shows locally generated ingredients while at the same time fully respecting seasonality. Dishes here are full of depth and flavour, with simplicity only evidence in his wiles and reductions. Highlights on the menu include Maresme peas with ion soon and sea urchin; artichoke, romeco wilce and Mas Farró cheese; and "cap i pota" step with sea cumber - dishes that Víctor Torres views as tiny jewels, hence the name of his menus 18K and 24K. The hotel even has its own kitchen garden.