And dinner, to that end, is absolutely outstanding. Chef Gaig, who was in town during our visit, treated us diner to his signatures, starting with perfectly roasted chicken croquettes, Patatas Bravas (golden nuggets of deep-fried potatoes with a crisp exterior and fluffy centre, dressed in tomato sauce and aioli), and a beautiful shrimp All I Pebre (a classic Catalan stew made with almond, hazelnut, garlic and paprika reduction; pictured above on right).
The Gaig experience wouldn’t be complete without having the traditional cannelloni – an utterly divine dish of roasted meat wrapped in the most sublime cannelloni sheets and doused in truffled cream sauce. It’s a 150-year-old recipe traditionally served during Christmas in Barcelona, but you can have it anytime here. Another dish that the Gaig family is particularly proud of is the Txangurro (think of it like a Spanish version of Singapore’s chilli crab): sweet, succulent crabmeat mixed with onions, tomatoes, leeks and a hint of spice, then stuffed into the shell of the crab, topped with rich hollandaise sauce and baked in the oven.