Edgy and high-quality sushi restaurant with just six chairs and omakase-serving. The menu is, of course, fish-based and contains a fair share of bycatch. All the vegetables are organic. Anything edible will be eaten, the rest gets pickled or dried. The materials in the beautiful restaurant are sustainable, and during renovations, they are reused. Restaurateur José Cerdá participates in the initiative “mussel feed,” where the aim is to create a mussel-based powder that, for example, will be replacing traditional chicken feed.