Capet

Located in the city’s Gothic Quarter, Capet is a cozy place featuring an open kitchen. Armando Álvarez’s cuisine rests on three pillars: ingredients produced within close proximity to the restaurant, served at the height of their season carefully employing simple techniques. Dishes often have an international component, like roast chicken croquettes with kimchi or Basque-style grilled monkfish with bok choy. Pork ribs are slow-cooked and served with roasted endive, sweet and sour cucumber and watercress. The chef is a fan of natural wines, and the list offers more than 100 different labels.