Ramon Freixa

One of Spain’s most innovative and celebrated molecular chefs, Ramon Freixa, presides over his namesake restaurant like a happy host, greeting guests and darting back into the kitchen to oversee the magic. Imagine a mad professor crossed with a mother who wants to nourish you. The Catalan chef, who trained with greats like Michel Bras in France and has been awarded two Michelin stars for his remarkably innovative cuisine, can deliver a more personal culinary experience than most because he limits his seatings to twenty to thirty diners for lunch and dinner. If you can secure a reservation, you are in for a culinary adventure, whether you choose one of his tasting menus (up to 15 small courses) or order a la carte.

On a recent visit, some of the epicurean revelations included soup that was hot and cold at once and “tomatoes that want to be strawberries” (tomato coulis shaped to look like a strawberry). Freixas plays with whimsy and turns preconceptions on their head, so he may serve prawns in an edible paper cone hanging from a clothespin, but he also delivers delicious freshly made bread (from his father’s bakery) and excellent ham and fish. So unlike some contemporary food innovations, a meal here manages to be both entertaining and satisfying. Advance reservations are a must.