Experimental takes on classic fare in a bright, airy space
Sergi de Meià
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After working at various prestigious restaurants, chef Sergi decided to open his own slow-food concept focused on 100% local products. Expect traditional cuisine—including recipes from his mother—as well as more modern dishes. The warm, inviting space incorporates natural elements such as wood and stone. Sergit is great at recovering old recipes—ask for his menu suggestions. Some of my favorite dishes are a codfish salad recipe from the 1700s and suckling lamb with ganxet beans.
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