Given his unique nickname, it would be a surprise not to have heard of Rafel Muria, the so-called “honey chef”, for whom this natural product is much more than a fad, given that his family have been involved in beekeeping since 1810 (artMuria).In this simple restaurant, this chef who trained in renowned restaurants in Spain, France and Italy focuses on creative cuisine of a high level which he showcases via elaborate dishes involving the discreet use of honey to add balance and stability. He offers three menus (Tasting, Show and Truffle) as well as a stand-alone dish (Tuna Dark Meat Royale with pear compote), which can be ordered separately for a supplement and which won the Balfegó red tuna competition in 2018!