FoodProduct, memory and a bit of 'morriña': the Galician cuisine that has found its space on the Passeig de Sant JoanIvan Díez,Carles DomènechandAdrià Albets03-09-2026
SundayThe secret of Can Facundo is not only its rice: it is JordiIvan Díez,Carles DomènechandAdrià Albets23-07-2026
FoodWe have tasted one of the best rices in Barcelona in a restaurant that is living historyIvan Díez,Carles DomènechandAdrià Albets17-07-2026
FoodThree siblings who claim the most authentic cuisine of SitgesIvan Díez,Carles DomènechandAdrià Albets09-07-2026
FoodHonest and unpretentious cuisine in Torroella de MontgríIvan Díez,Carles DomènechandAdrià Albets02-07-2026
![Chef Eduardo Pereira and head of dining room Marta Valiña, in the Bicos dining room](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)
