As white as Brancusi's studio, Alkimia features food by Barcelona's current "it" chef, Jordi Vilà, that's as cool and modern as the decor. From a faux aperitif of sweet-bitter vermouth granita, the meal might progress to snow-white bacalao (salt cod) in a frothy honey-truffle sauce and end with a sculptural dessert of sponge cake with spiced bananas, yogurt mousse and a tart lime reduction. A perfect marriage of style and substance (Carrer Indústria 79; 011-34-93-207-6115).
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Colibrí Two alumni of the venerable Ca l'Isidre restaurant recently opened this gracious, tiny six- table place with a market-driven menu of Catalan cuisine. The tuna tartare with mango and scallion oil resembles a Gaudí mosaic; a salad brings together matchstick-thin string beans, oven-dried tomatoes and unctuous bits of pork lips; and the soupy rice strewn with morels and tender rabbit puts risotto to shame. Unbelievably, all this comes out of a kitchen the size of a broom closet (Calle Riera Alta 33; 011-34-93-443-2306).