Barra Alta

Barra Alta is a restaurant opened by veteran chef Daniel Roca, who’s also got a hand in Masala73. You’ll find select yet affordable dishes such as pork, cod, and veal made into inspired recipes with just the right amount of inventiveness that won’t upset traditionalists or disappoint creatives. You also have the option to get bigger portions of your favourite dishes. Roca shuns the traditional label, but admits that ‘everything is invented, and as I say to my son, we have to do things well so as not to have to do them over again’. The jewel in the crown is a surf ’n’ turf of ‘capipota’ with cod: confit of cod cheeks, added at the last minute, swimming in an extremely juicy sofrito nuanced by the contrast of saltiness with the marine and bovine jelly. It’s amazing, and you’ll have to order more bread to absorb every last tasty bit.