Carrer Muntaner with Gran Via, in one of the epicentres of university life in Barcelona (the so-called Plaça Universitat). There, on the left side of the Eixample, is La Tartarería Raw Food, one of the few restaurants in Barcelona specialising in tartares. The initial idea came from the chef Pedro Silva and his colleagues. They hit the jackpot. Today, the concept "tartarería" makes anyone's mouth water. And everyone in Barcelona knows who the pioneers were... and who are still the best in this art. When you enter La Tartarería you will find yourself immersed in an industrial design that is at the same time welcoming, thanks to the elegance of large decorative elements such as the mural designed and painted by hand by a local artist. Tomato tartar with truffled burrata, langoustine tartar with romanesco, pistachio and citrus vinaigrette, monkfish tartar, pipe vinaigrette and ankimo, spicy bluefin tuna tartar with crispy wanton, smoked veal tartar and potato waffle... As you can see, raw food is a winner at Raw Food(obviously), also in terms of accompaniments. You can -and must- accompany your tartar with undercooked or low temperature products, such as Galician clams with lime and coriander, organic beef bikini, or grilled oysters with seaweed butter.