Prodigi

The first thing to attract your attention at Prodigi is its name, created from the first syllable of three neighbouring streets (Provença, Diagonal and Girona). In this contemporary-style restaurant, the à la carte remains faithful to seasonal ingredients despite its concise nature and extols the virtues of traditional Catalan cuisine which it has successfully brought up to date. It is complemented by two menus (one only available at lunchtime midweek, and a second more extensive tasting-style option). Chef Jordi Tarré, who always creates highly elegant dishes full of nuances, surprised us with dishes such as the red curry with seasonal mushrooms, smoked baba ganoush, braised mini cobs and coriander sprouts, and the grilled sea bass with tender broad beans and a salsify “manjar blanco”. Whatever you choose, you won’t be disappointed!

The name is literally a map reference

• Built from the first syllables of three nearby streets, Provença, Diagonal, Girona.

Two menus, plus à la carte

• A weekday lunchtime three course menu, plus a longer tasting menu style option, with à la carte kept intentionally concise.

A chef who keeps it moving

• Jordi Tarré works a traditional base with nuanced international touches, dishes rotate with the season.

Ingredient stars, with a Michelin dish anchor

• Squid, used with confidence and kept bright.
• Sobrassada, bringing warmth and depth to the rice.
• Lime and wasabi, acidity and heat used as accents rather than a theme.
• Sea herbs or marine sprouts, the sea note that keeps the plate lifted.

Format

• Seasonal modern Catalan cooking, offered à la carte and as two set menus.
• Weekday lunch set menu in three courses, plus a longer tasting style set menu.

Style

• Traditional base with controlled international influences, the menu shifts with the season to keep the ideas moving.

Dish anchor (example)

• Squid and sobrassada rice with squid and lime, wasabi emulsion, marine sprouts.