Under the name Albé, an Arabic term that translates to ‘heart’ in a much deeper and more emotional sense than the one we typically associate with the vital organ, this restaurant in L'Eixample presents itself as a gastrobar that openly champions Slow Food. The culinary offerings, under the direction of Lebanese chef Joey Attieh (with the support of Mexican cook Nancy Miguel), showcase local produce with Lebanese touches, are quite fun and designed for sharing. Everything revolves around a small à la carte menu and two set menus: Albé and La Experiencia Albé. Standout dishes? We really liked the Grifola frondosa mushrooms and the Catalan Pyrenees trout, accompanied by avocado labneh and trout roe, for their texture and flavour.