Oníric

Oníric is the project of chef Jonatan Izquierdo and dining-room lead Laura Humanes. On Carrer de Rabassa, near Plaça de Rovira i Trias, their compact restaurant puts the food at the center of the visit. Everyday ingredients are the starting point for combinations that look beyond the Catalan repertoire.

The Herrén menu introduces that approach over lunch. An éclair turns onion soup into a small bite, roast chicken becomes a fritter with mole, and cured bonito comes with aubergine and a corn-and-ginger ajo blanco. A choice of the day's fish or meat follows. The interest lies in these specific contrasts of technique, texture and seasoning rather than a sequence of luxury ingredients.

For a longer meal, the Oníric menu includes preparations such as heart tartare with kimchi and a soy-cured egg yolk, alongside fish, meat and desserts. Both menus are served to the whole table. Herrén is available at lunchtime from Tuesday to Friday, while the Oníric menu must be requested when booking. The restaurant itself cautions that its small space is not well suited to visits with strollers.