Fismuler shared by @eater says: ""When people behind Fismuler in Madrid opened a branch of their popular restaurant in Barcelona, it became an instant hit. The key to its success? A menu that balances modernist dishes with simpler ones, and an emphasis on quality throughout. The three chefs behind Fismuler shared a kitchen at El Bulli 15 years ago, which explains their more technique-driven dishes, like gilthead carpaccio with almonds and razor clams with kimchi and fried kale. On Thursdays, Fridays, and Saturdays, live music keeps diners in their seats long after the last course is served."" on Postcard