The restaurant Molino de Pez, resulting from the partnership between Nino Redruello from Madrid and Jaime Santianes from Asturias, stands out for its open kitchen where flame and holm oak wood are central. In addition to meats and fish, the venue offers an innovative tripe stew omelet that redefines this powerful dish.

At Ca l'Isidre, one of the most traditional and prestigious establishments in Barcelona, Núria Gironès leads a high-end Catalan and Mediterranean cuisine proposal. Their star dish in this area is the tripe stew with chorizo and chickpeas, described as “monumental.”

Finally, in Les Corts, the restaurant Bartolí La Maduixa is a guardian of the essence of the traditional daily menu. This eatery usually serves tripe stew with chickpeas, enriched with pieces of chorizo that add a touch of quality to the dish.