Chef Ramó Freixa, one of Barcelona’s established culinary lights, is taking founding father José María’s work to another level. His clever reinterpretations of traditional recipes, all made with high-quality raw ingredients, have qualified the younger Freixa’s work as cuina d’autor. One specialty is peus de porc en escabetx de guatlle (pig’s feet with quail in a garlic-and-parsley gratin). AE, DC, MC, V. Closed Mon., Easter wk, and Aug. No dinner Sun. Metro: Sant Gervasi.

For excellent, streamlined Italian cuisine that will remind you more of postmodern Catalan cooking than of The Godfather, this chic spot just down from the Bonanova metro stop on the Sarrià line is a winner. It’s always filled with intriguing-looking bon vivants evenly balanced between hip locals and clued-in tourists, and the garden is cool and fragrant on summer nights.

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