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Located in the lobby of the Hilton Diagonal Mar Barcelona hotel, Aürt will definitely leave a lasting impression on its guests, in a dining space where the philosophy is summed up a single statement: “I prefer thoughtful simplicity to forced complexity”. Here, chef Artur Martínez is breaking the culinary mould with his perception of gastronomy which involves “cooking that is straightforward but not simple”, with a complete focus on local ingredients, individual connections with producers and the raison d’être of each dish explained personally by Aürt’s cooks on islands that double as tables. The experience, which starts with an appreciation of limited-production Becaruda olive oil from centuries-old trees, is centred around locally sourced ingredients, such as white alubia beans from Ganxet, prawns from Palamós, Ripollesa lamb, and pork from Gascon pigs reared in the Solsonès region. Dishes here reinterpret traditional concepts through the pairing of contemporary techniques with seasonal produce and ingredients.