La Mundana

Alain Guiard who worked in AbaC with Xavier Pellicer (Best vegetable restaurant in the world 2018 and 2019) and his companion Marc Martin kept the spirit of a busy ‘vermuteria’ in their small restaurant and brought dishes inspired by Catalan, French, Japanese and Mediterranean cuisine. They are ranging from vegetable preparations such as smoked burrata, fried cauliflower with mole poblano and fried leek with cecina de Leon to candied cod with tartar sauce and marrow pipe with lentils, curry and spiced yogurt baked on the charcoal grill.