Taverna del Clinic

Toni Simoes, 25, who cooked for the Michelin three-starred Catalan specialist Santi Santamaria, recently opened this inspired neighborhood tapas bar. His small plates, rooted in Catalan nueva cocina, are made with a bevy of global ingredients—for instance, he adds shiso leaves to a tuna-belly salad.

We loved: Breaded mini goat chops with wild mushrooms.

Insider tip: The bar has a brilliant selection of Catalan farmhouse cheeses.