The best aspect of this kind of family run restaurant is the unhurried and stress-free approach which is very much in keeping with the principles of the Slow Food movement!The focus of the married couple that run and own Lluerna, Víctor Quintillà (in the kitchen) and Mar Gómez (front of house), is on sustainable cuisine that champions locally sourced ingredients (chicken from the Penedés area, Duroc pigs, Xisqueta lambs, pigeon from the Tatjé family etc). These are showcased in dishes that use skilled techniques to enhance their textures and maximise flavours. In the kitchen, visible from both the dining room and the chef’s table, the team creates an interesting à la carte alongside a surprising choice of menus (tasting, vegetarian, presentation, Lluerna).