A restaurant with a contemporary feel, including an open-view kitchen at the entrance, which dazzles by combining the flavours of Tarragona with those of the Rift Valley.Chef Moha Quach leaves certain flashes and aromas in his dishes to highlight his Moroccan roots (his father was a humble fisherman and his grandparents kept a flock of sheep) as well as the essence of Mediterranean multi-culturalism, with a particular focus on his beloved Tarragona and the ingredients from the surrounding area (extending from the Camp de Tarragona region to the Ebro delta). The à la carte, which in itself showcases plenty of soul and personality, is complemented by two interesting set menus (Olivus and Mare Nostrum), plus another called which is only available for lunch during the week. Dishes that we particularly enjoyed include the ‘romesco’ of red Tarragona prawns, Marcona almond cream from Riudoms with Delta molluscs, olive gel and seaweed foam, or the delicious squid-ink ravioli with slow-cooked Iberian pork jowl.