Tangana

Small dishes of traditional and market-fresh cuisine in the upper part of the city served by Chef Josep Maria Masó and his pupil Alex López. Very cool bar counter in front of the open kitchen, high marble tables, low tables inside and a small private room. A lot of last-minute customers in the bar area. The offering includes hare and truffle ravioli, chickpeas with razor clams and spicy mojo sauce, fricandó croquettes and an interesting winter steak tartare in consommé. Be sure to book, and at the front if possible. A great bar and a great atmosphere!