Berbena

This bistro is as casual as it gets; it’s 30 square meters maximum, with a few tables and a bar overlooking the kitchen. Its chef/owner, Carles Pérez de Rozas, trained with culinary giants, learning about haute cuisine with Michel Bras, Japanese cuisine at Ryugin in Japan and the indigenous cuisine of Peru at Central in Lima. Despite the esteemed list of mentors, his cooking remains simple and focused on seasonal products. Bread is made in-house daily, and the food is complemented with a rich selection of cheeses and a wine list that includes over 100 selections.