Chef Meir Adoni’s Silan is a masterclass in Middle Eastern soul, where the air is thick with the heady aroma of toasted za’atar and wood-smoke in Barcelona. The menu centers on a cuisine-identity thesis of Levantine tradition reimagined through contemporary technique. A standout is the Jerusalem bagel, a sesame-studded simit served alongside velvet-smooth tahini and a vibrant, fermented schug. Texture takes center stage in the roasted cauliflower, which is charred to a nutty bronze and paired with a sharp, citrus-forward labneh. The lamb skewers are equally compelling, featuring meat that has been meticulously marinated and grilled to achieve a succulent, melt-in-the-mouth consistency. For a more complex profile, the hummus is elevated with miso-glazed mushrooms, bridging umami with traditional chickpea creaminess. The experience concludes with a delicate malabi topped with a crunch of toasted pistachios and a drizzle of house-made grenadine, balancing floral sweetness with refined precision.