El Terrat

The open kitchen greets you at the door, and everything on the plate follows from where the chef grew up: Tarragona's coastline on one side, Moroccan roots on the other. This is a modern restaurant where Mediterranean multiculturalism is the actual point, not the marketing. Romesco, Delta molluscs, slow-cooked Iberian pork, argan-tinged aromas; the Camp de Tarragona and the Rift Valley sharing a table. A few set menus plus à la carte.