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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, and his team create 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 include Grilled oyster, orange "escabeche" and osetra caviar, Maresme baby peas and black sausage, and Wagyu with red bell pepper – culinary jewels that are worthy of their appearance on menus entitled 18K and 24K. The hotel even has its own kitchen garden!