At this fuss-free tapas counter within the 19th-century Mercat de la Llibertat, chef Paco González, who trained at swish Gràcia seafood restaurant Botafumeiro, works up gloriously fresh tapas using ingredients from the next-door fish stall. Dishes change with the day's catch, but favourites to try include tuna in walnut vinaigrette, grilled prawns or seafood 'meatballs'.
El Tast de Joan Noi
Barcelona
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