Cinc Sentits

Curated by Alfonso Garcia, Renaissance Navigator

Spain is now world-renowned for avant-garde cooking, but the young chef here adds a delightful twist, using local, organic ingredients and charging far less than such vaunted food could garner. Dinner here consists of a series of “tapas,” though nothing you’d recognize from your local Spanish restaurant: foie gras with violet-flower marmalade, monkfish sprinkled with bacon dust, Catalan caviar with smoked sturgeon and poached quail's egg. The setting is also spectacular, lined with steel and stone and overlooking a placid. Dining here is an eye-opening, unforgettable experience, made all the more pleasant by the incredible value.