Besta

4th – 8th February  |  One sitting at 7pm  |  £79.5 – £85

The brainchild of Catalan Carles Ramón, and Galician Manu Núñez, Barcelona hotspot Besta combines the unique pantries of both regions to produce some of the most accomplished—and dramatic—seafood cookery in the city.

Inspired by the Atlantic and the Mediterranean, along with Scandinavian influences picked up from time at Ekstedt* and Gastrologik**, the pair mix unorthodox produce from the land and sea in mar i muntanya dishes like ‘red prawn tartar, acorn fed Iberico pancetta, egg yolk’; ‘charcoal grilled leek, chorizo béarnaise, air dried tuna’; and ‘brill with wild garlic pil-pil’.

Widely regarded as one of Barcelona’s must-book restaurants, Besta (sister to the equally popular Batea) has developed a cult following of in-the-know locals who book their tables weeks in advance. Don’t miss out on some of the most imaginative, ethereal gastronomy in the city as Carles and Manu join us for five nights.