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 proposal, led by Joey Attieh and with Mexican Nancy Miguel in charge of the kitchen as executive chef, 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.