Young Korean chef Luke Jang, formerly of El Bulli, presents his cutting-edge cuisine created using contemporary techniques. It’s hard to put a label on the offer here, which includes dishes with a clear Korean influence made with Spanish products. On the ground floor, a single table shared by sixteen diners, where customers can try a tasting menu. Upstairs, a bar counter serving “Soma tapas”, for nibbles or a more informal meal, with no booking and lower prices. The ambition and talent here are definitely food for thought.