GRESCA

Rafa Peña is considered one of the most exciting young chefs in Spain but, like most of Barcelona’s bistronomics, he is the only man behind the name, save for his wife who works the floor. Unassuming and with a God-given culinary talent, he learned the finer tricks of the trade at Spain’s best: Ferran Adrià’s El Bulli and Martín Berasategui’s Lasarte. However, his career started as a humble kitchen hand in a pizzeria and at Gresca, the attraction is his simple cooking philosophy that reads like a perfect pizza: unpretentious but top notch ingredients and a sublime combination of flavours and textures. The result is divine and has people coming back for more. Well, that, and a superbly selected wine card where it’s impossible to go wrong.