Located in the basement of the Hotel Miguel Angel, La Broche opened in 2000 under star chef Sergi Arola (a disciple of Ferran Adrià). Arola has since moved on, but his one-time student Angel Palacios now heads the Michelin-starred restaurant. The interior is modernistic, with stark white walls and furniture contrasting the black floor. Menus change with the seasons, but amid the inventive Catalan dishes, the mainstays are homemade breads and fresh seafood. Dishes in the 10-course tasting menu could include monkfish with sweet peas, or a suckling pig confit with aubergines. The wine cellar stocks about 500 vintages.