28 square metres and just eleven seats at the bar. Eduard Ros, a lawyer in his forties, has stepped behind the bar and now wears three hats at once: chef, waiter and sommelier. A small menuof exquisite specialities that change with the seasons. Start off with some excellent white and red anchovies, or prawns with sobrasada sausage. And for the main course, whatever’s fresh at the market. All grade A products. Premium quality. A well-researched wine selection. If it’s full, you’ll have to be patient. Booking is a must.