"There are no bells and whistles at Cinc Sentits, but you wouldn’t blame Catalan-Canadian chef Jordi Artal if there were; after 10 years as a marketing director in Silicon Valley, he not only taught himself how to cook, but he earned a first Michelin star for it in 2009 and a second in 2021. But bragging is not Artal’s way. He’s sweet, gentle, and modest; he works alongside his sister; his mother sometimes helps him serve. Their restaurant, recently relocated and refreshed in Eixample, is fittingly understated, with simple wooden chairs, white walls, and zero fuss. You'll argue over the stars of the tasting menu with your dinner mates, but take it from us: The pan-seared scallop—accompanied by a jamón chip—is next level, as is the pork tenderloin, which comes with crispy garlic crumbs, smoked ribs, padrón peppers and tangy romesco." - Isabelle Kliger, Gemma Askham
