The creative brainchild of Paco Guzmán, who whittled his culinary chops at the Ferran Adrià school of cooking, Santa Maria invigorates the dulled palate with tapas that are whimsical takes on classics. Hungry for some tuna? Try it combined with eucalyptus and pomegranate. A steak tartar comes with a dollop of mustard ice cream, an inventive play on the concept of the cold dish, while the unadventurous can still order a stellar suckling pig nestled over a bed of Spanish-style sauerkraut and mustard.

The Borne eatery’s buffered minimalist chic aesthetic is more upscale business lunch than four-hour cava sipping, but the prices are fair: shell out in the teens midday, and less than 50 Euros for dinner. In the meantime, dust up on your cooking knowledge by visiting Santa Maria’s strangely technically savvy website, which hosts YouTube videos of the action behind the kitchen.