Catalonia, one of the Spanish food and cultural centers, has 54 Michelin-star restaurants in the region, and has also been a number of world famous chefs like Ferran adria. Today, the restaurant is founded by Albert, the brother of Ferran, the father of modern molecular cuisine, and he joined the chef team as a creative consultant. In just two or three years after opening, the restaurant has received a Michelin star and has been in existence to this day. The door is very simple. The signboard is written in all black. Hoja santaHoja santa means pepper leaves in Spanish, so their logo also directly uses a leaf to represent the environment in the simple restaurant. It is mostly a variety of bright colors. Better reflect the enthusiasm of South Americans fried cornflakes before fried lemon grass powder, so there will be a hint of fragrance restaurant tables are made of small tiles, black and red as the bottom can better bear the color of food South American kimchi and domestic kimchi The taste is not much different. Tequila is used to add orange juice and lemon juice. The taste of the wine is pressed. The foam ball made of tequila is sprinkled with lemon powder. The entrance is instant. This is their famous pre-food. The shape of a cloud is made of tequila foam, and the entrance is the marshmallow feel. Mix several different juices and quickly refrigerate it with a quick freezer to make it a roasted lamb bran with a roasted lamb bran. The Galaba wood here is not a wood, but a regional chili mushroom noodles in South America. This dish is my personal favorite. The sauce is a bit like the simmering juice with gold. The mushrooms are replaced with the noodles and the grass mushrooms are cooked together. After the mayonnaise roast pork chops and fried cornflakes, the chef has already removed the bones of the ribs. The taste is similar to the Vienna roast pork chops. The sauce is sweet and sour. The seasonal dish is Mexican-style roasted pork tortilla. This dish is very intentional. Think, when serving, like Beijing roast duck, only bring up the materials, but everyone can play their imagination to set the plate. Generally speaking, this restaurant is indeed a relatively cost-effective restaurant, whether it is the exquisiteness of the dishes or the service. It is a rice one should have. After each dish is over, the waiter will ask about the feeling, and will do his own professional recommendation when he does not know the choice.