La Plassohla

Traditional Catalan cooking is dipping its toe in at big luxury hotels in Barcelona, where there were once only Caesar salads and dishes with 19th-century sauces. For example, the Mercer, the DO, the Círculo Artístico – OK, so that last one isn't a hotel but a centre – and the Ohla, a sumptuous five-star luxury hotel.

La Plasshola, Ohla's most affordable restaurant, gives diners a contemporary vision of Catalan cuisine, but with the kind of preparation and finesse you'd find in a purely gastronomic space. For example, a delta oyster with shiitake mushrooms, a 'taco' of beef fricandeau served atop Santa Pau beans, or delicate cod fritters with romesco sauce (made from red peppers and almonds).

The menu also features the delights of vermouth accompaniments and traditional-cum-trendy tinned treats, as well as a selection of fried goodies – including marinated tope shark and a prawn omelette – and a phenomenal section with some 20 neotraditional Catalan dishes. They also do a set lunch menu that's quite affordable with dishes from the regular menu, giving you the quality of haute cuisine for a good working-day price.