Computer screens light up with the 3,500-label wine list at Monvínic, a wine bar and restaurant featuring communcal tables and an unfinished oak–and–stainless steel interior. The brainchild of rising star chef Sergi Ferra-Salat, Monvínic's cellar (which represents 23 countries) is constantly being updated by its team of sommeliers. Every day, more than 30 different selections of wine are opened and available for purchase by the half or whole glass. A menu of seasonally inspired Catalan tapas complements the wine, and may include baby squid fried with onions and tripe with chick peas. Hundreds of publications are available in the wine bar’s reference library.