The Arraval project is located on Marquès de Barberà street, described as a “notable anomaly” in a challenging gastronomic neighborhood, following the resistance model set by places like Suculent. The opening, driven by Àlex López, seeks to consolidate the team during the winter after their experience at Al Kostat del Mar in Begur.

The culinary offering is defined as “Raval cuisine,” a blend of local tradition and influences from immigration, emphasizing stews and spices. The traditional escudella is central, appearing both as an introductory broth with chamomile and as a main course “pilota” (meatball) served with thick sauce and fries seasoned with 'ras el hanud'.

Among the most surprising creations is the escudella pâté en croûte, a tribute to the oreiller of Bella Aurore. Other notable dishes include the 'bikini-not bikini' onion soup sandwich with 18-month Comté cheese, the Catalan-style lamb samosa, and an original fried coca (pizza) topped with sobrassada and Galician sea urchin yolk.