Fabulous 100

Sauc

Saüc has long been one of the more reliable modern bistros offering inventive cooking built firmly on the foundation of the classics.

When they got their first star, the cooking took on more avant-garde qualities, and then, when they moved to a new location, at the trendy Ohla Hotel in the Barri Gòtic, their direction shifted again – back to sturdy dishes made modern, from their signature tartar of smoked eel with herring caviar and confit of lamb neck, currently in vogue as the new onglet, to peas with cod tripe and sour apple.