El Bistrot de Sants

An elegant restaurant in the Hotel Barceló Sants, where the head chef, Carles Gaig, is specifically eager on following the Mediterranean flavors of the seasons. This leads to a menu where you can find game in the beginning of the year, such as deer, partridge, pheasant, hare, wild boar continuing with seafood and fish of the day, in summer and mushrooms such as truffles in autumn. The gran final, is the traditional Catalan _Escudella _and_ Carn d'olla_, that is served for christmas. A dish that requires long preparation. Different kinds of meat, potatoes, chickpeas and cabbage, are being boiled together and served as a clear soup with pasta as a starter and a stew as a second.