The culinary interest in this restaurant is on the up thanks to the fact that the young couple here (Camila Ferraro is in charge of the kitchen, with her partner acting as sommelier and running the front of house) met while working at the legendary El Celler de Can Roca. The chef’s humble, consistent approach is evident in her modern cooking with clear regional and traditional influences, to which she adds her own distinctive personality to cuisine that includes options for sharing and the Sobretablas Deluxe tasting menu (with an added wine pairing). On the latter, we particularly enjoyed the delicious velouté of chickpeas and red prawns. This attractive restaurant takes its name from a specific stage of sherry production, after which the sherry-master decides if a wine should become a fino or oloroso.