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The gourmet restaurant at the Intercontinental Barcelona is another example of a hotel keen to diversify its services for guests by transforming itself into a foodie destination in its own right. Quirat, which has its own independent entrance (as well as access via the lobby), represents, in its own words, “the purity and wealth of the elements that form the land”. Chef Víctor Torres, who is renowned for his cuisine at the Michelin-starred Les Magnòlies in Arbúcies, creates contemporary Catalan cuisine that always showcases locally sourced ingredients while at the same time fully respecting seasonality. Dishes here are full of depth and flavour, with simplicity only evident in their sauces and reductions. Highlights on the menu include oyster with macadamia “ajoblanco” and pickled grape, Puy lentils with grilled red prawn, and duck magret with coffee, salsify and Melanosporum truffle – dishes that Víctor Torres views as tiny jewels, hence the naming of his menus 18K and 24K. The hotel even has its own kitchen garden!