From Bar del Pla and Pla comes Cometa Pla, a wine bar that fuses upscale tapas with a list of ecologic, biodynamic and natural wines. What sets Cometa apart is its mostly vegetarian menu, which includes inventive dishes like savory onion tart with mozzarella foam and bottarga; grilled eggplant with smoked tofu and nori; and a light, bright vegetable ceviche of shiitake mushrooms, daikon radish and onion.
Fish lovers, too, will be satisfied with swordfish sashimi and mackerel with pickled endive, and simply-cooked octopus. There is also a selection of desserts like pineapple perfumed with Sichuan pepper, and a peach tart with matcha green tea cake and lychees. Chef Giuseppe Padula (of Comerç 24, Espai Sucre, and Pla) sources market-fresh and organic ingredients for his menus, keeping the emphasis on local and sustainable.
While the newest Pla’s commitment to healthy eating might set this one apart, it’s sure to please palates like its predecessors.