Petit Capet (CLOSED)

Good cuisine is based on a good selection of products, knowing how to use them wisely and a willingness to please your guests. Maybe that seems obvious, but it's incredible how often it's all forgotten. Rest assured that Armando, the chef of Capet, knows and adheres to these principles, and whenever you visit his lovely little restaurant, you'll always find pleasant surprises. The last time we went, it was pretty full and we had to eat at the bar since we hadn't booked ahead, but we were quite comfortable there, it has to be said. They surprised us with two dishes that weren't on the menu yet: a low-temperature egg on Parmentier and black truffle, and a whole squab, which was perfectly cooked and served with a beetroot coulis that gave the dish a splash of colour.

You can discover seasonal surprises that aren't on the menu like that, or a wild hare a la royale, in addition to other star dishes. Armando and Núria like to say that Capet's cuisine identifies itself with seasonal products, which allows for simplicity and personal touches to stand out, and it's based on traditional and Mediterranean cuisine.