Coure

When you first step foot in Coure, the wooden bar and the minimalist environment will make you think you are in a Japanese restaurant. Instead, you have entered Albert Ventura’s restaurant, where you can choose to eat what he describes as “seasonal dishes with a creative stamp” in a first-floor dining room or that very same bar. Order a la carte or from the degustation menu, which often includes oysters, red mullet and pigeon for the bargain price of 60 euros. Professional service and a wine list that leans toward the natural and biodynamic.