Acorn-fed jamón Ibérico serves as the prologue to this sophisticated Gràcia bistrot, CASA PALET, its translucent fat releasing a nutty, cured aroma that defines the room’s identity. The kitchen operates with a dual focus on the deli’s heritage and modern technique, particularly in the execution of the bacalao. This salt-cured cod is desalted to a precise point of tension, then grilled over a wood-fired brasa to achieve a smoky, charred skin while the flakes remain pearlescent and tender. The arroz de tripa de bacalao is a technical standout, where the rice is toasted in a rich sofrito before being simmered in a gelatinous broth that provides a luxurious, mouth-coating texture. Flavor balance is achieved through the interplay of deep, slow-cooked stews—like the lentils with lobster—and the sharp, clean acidity of Mediterranean garnishes. It is a refined evolution of the Catalan grocery, where every ingredient is treated with michelin-tier reverence.