FishølogyFishølogy

Image Credit: - 124; https: / / guide.michelin.com / en / catalē / barcelona / restaurant / fishology One of Barcelona's most original dining options, in a city full of restaurants that definitely leave their mark. Here, with chef Riccardo Radice in the kitchen and Giulia Gabriele running the dining room, the first thing that strikes you is the name, that also includes the Danish symbol "Ø" to indicate the number zero, and the suffix "Logy," Greek in origin, in reference to a particular field of study, in this instance fish and seafood which are treated differently here (through jumping, maturing, smoking etc) to create what they call "meat of the sea." The à la carte is complemented by two challenging menus that are named after different sea debris: Bentos (up to 200m below sea level, where light can still penetrate) and the so-called Abisal (the final frontier, in complete darkness, up to 6 000m in depth). The meticulously and aesthetically presented dishes here are prepared with Spanish ingredients, with the occasional nod to Italy and Asia.