The culinary focus in this family-run restaurant, the name of which refers to a type of condiment commonly found in the Middle East, is on local, market-fresh ingredients. The chef, who has developed his skills working alongside culinary maestros such as the late Santi Santamaría, showcases his art on a classically focused à la carte with a modern touch, as well as an impressive set menu. Wagyu from the Empordà is also an option here.