Prodigi

Let me be plain: creative cooking usually irritates me, because ideas are cheap and execution is not. Prodigi has the execution. Up close, the evidence accumulates of a kitchen that edits itself: a sauce reduced until it means something, textures placed deliberately, seasoning that knows when to stop. The Catalan register feels personal rather than borrowed, and when a dish reaches slightly past its grasp it does so through ambition, never carelessness. The tasting menu builds as it goes; nothing repeats. I would go back each season, not because I need to be surprised, but because a kitchen that thinks out loud and still lands its cuisson is rare enough to follow closely. Give it a whole evening and come curious.