The garden with a restaurant or the restaurant with a garden at Hotel Alma Barcelona (c. Mallorca, 269) proposes to unite through cuisine the vegetables from Navarra and Maresme. Joaquín Ausejo, the hotel's owner, knows both regions well, and that's why he has brought their products. Those who want to savor "pèsols llàgrima" (tear peas) with a raw egg yolk in the middle can eat them as a starter, and then compare them with those from Navarra, which are rounder, fleshier, and have a more substantial bite. The green of the legume that sparks passions in the spring that is ending is the protagonist of many afternoon dishes, where you will also find chard with potatoes (excellent), white asparagus from Navarra, artichokes, and "borratges" (borage), one of the vegetables unjustly most difficult to find on menus, and they always deserve ovations: they are crunchy, sweet, and bitter at the same time, and if cooked steamed or sautéed, with a drizzle of extra virgin olive oil, they make a great dish.