We meet Anna Sas, owner of Les Voltes. An energetic woman with a place set in ancient Rome. Also Jordi Vilaplana, who became owner of Entre Copes after working there as a waiter. We will learn how Andrea Muñoz went from studying Law to being the owner of Barhaus. And we discover the story of Josep Vidal, who maintains the essence of his mother's cooking in his restaurant, Les Coques.

We meet Tato, from Al Tanto que Va de Canto, with his European fusion cuisine. We also meet Cristina, owner of Hawaian Polynesia, where we taste a fusion of Japanese and Hawaiian cuisine. We meet Carles and his Limón Limón Club, with a sour touch and Asian cuisine. Finally, Antònia and LaMagnolia make us feel at home tasting dishes that are born from their love of cooking.

With Marc Ribas, we take a gastronomic journey to more contemporary India, through Ivan Surinder's Tandoor restaurant, and we step into the warm Venezuelan lands with Adnaloy Osío's Caña de Azúcar. We will also stop at Nicola Marino's Italian "trattoria" Piazze d'Italia, and we will end the trip with a visit to Thailand, led by Clara Roca, from Thai Barcelona.

With Marc Ribas we meet Roger, owner of La Mare de la Font, with a traditional cuisine very linked to the territory. We also visit Xaloc, the restaurant run by Elisenda with her family. We have dinner at Rosa Maria Jubany's house, which offers us local cuisine. Finally, we meet Carme and her Premsa, a spectacular restaurant inside an old oil press.

We look for the best original restaurant in the Catalan capital. With Marc Ribas, we visit Río Dragon, by Chinese magician and comedian Gang Li. We let ourselves be pampered by the balanced cuisine of Alkaline, by Richard Glezmar. We enjoy a futuristic cabaret at Vanessa Guillén's Passion Show Restaurant and, finally, we activate all our senses by eating in the dark at Dans le Noir, by Adrià Subirana.

We visit four restaurants with one thing in common: they are rice specialists. First, we taste the innovative proposal of Albert Guzmán in his homonymous restaurant. We also discover Mar and the classic-style rice they prepare at Ida Can Machino. We enjoy a meal surrounded by rice fields at Mas de Prades, in Ladis. And finally, we add a touch of sophistication to the program with the modern and informal approach of Lurdes, in La Subhasta.

Chef Marc Ribas invites us to meet Sergi, owner of El Bouquet, where he cooks innovative dishes. We also taste the dishes of Encarna de l'Hostal Aude, a newcomer to the Valley. We visit L'Era de Barruera and chat with Marta, its owner, who offers us the best organic meat in the entire region. Finally, we discover the gastronomic proposal of Elena Mir, from Casa Higinio.

With Marc Ribas we meet Teresa, owner of Els Pinxus, a tapas and gourmet dishes restaurant. We also meet Lourdes, owner of Comolocas, a carefree and fun burger joint. We meet Antonio, from Taco Alto, a Mexican who claims to offer the best tacos in the city. Finally, we meet Juan Andrés, a fun Venezuelan owner of Arepamundi.

On this occasion, Marc Ribas goes in search of the best seafood restaurant in the region. That's why we share meals with chef vlogger Pablo Albuerne, from La Zorra in Sitges, and with Marc Fauste, from La Cúpula, a restaurant with impressive sea views. We also meet Àlex López, owner of El Groc, and Jonatan Díaz, from Ceferino, both in Vilanova i la Geltrú.

Together with Marc Ribas, we share a table with Josep Maria Kao, owner of Kao Dim Sum. We also learn about different octopus recipes at the Bobo Pulpín restaurant, owned by Juan Carlos Iglesias. We visit Andrea Pérez's restaurant, Catacroquet, an establishment specializing in croquettes. Finally, eggs will be the star ingredient of our last visit, at Albert Forment's L'Eggs.

Marc is looking for the best romantic restaurant in Girona. To do this, we have an appointment with four restaurateurs with whom we share a table and evenings. On the one hand, Marc Reixach, owner of the München restaurant and self-taught chef; Joan Morillo, of Divinum; Joan Borrell, of Llevataps, and Toti Pigem, owner of Els Jardins de la Mercè.

With Marc Ribas we meet Carme, owner of Els Fogons de la Carme, where aesthetics are very important. We also meet Mercè, from L'Estel de la Mercè, where her demands are evident in each dish. We meet Gonzalo, from the Ferreruela restaurant, where they work with their own products and techniques. Finally, Mercè, owner of Casa Mercè, will accompany us to enjoy signature cuisine.

With Marc Ribas we meet Magda, owner of l'Hivernacle, with her traditional cuisine. We also meet David, owner of the Masnou restaurant, and his homemade cuisine. We meet Miguel, from Les Fulles d'en Jordà, who shows us his commitment to local cuisine. Finally, Montse, with La Deu, will make us enjoy the origin of the famous Olot potatoes, which so many people have copied.

The program arrives at Capritx, the restaurant where Marc Ribas is the chef and which has a Michelin star. This time it is Marc who acts as host to the eight most entertaining restaurateurs of the season. We will see Carles Miró, Anna Sas, Adnaloy Osío or Juan Andrés Lauria again. This time the table is turned and it is the restaurateurs who will evaluate Marc.

Through the voice-over of Marc Ribas, we review the funniest restaurateurs, get excited again with our favorite characters and relive the moments of maximum tension. We also learn which restaurants have been the best and worst rated, discover unpublished moments and have fun with the fake takes of the recordings.

We move to three restaurants on the Costa Brava that, in addition to good cuisine, have a strong point in common: their terraces. In the company of Marc Ribas, we will have lunch next to the beach at Tragamar in Calella de Palafrugell, we will relax in the gardens of the L'Aixart restaurant and we will enjoy the blue of the Palamós sea on the terrace of the Vintage Restaurant & Lounge.

We travel to the Costa Daurada to find the restaurant with the best gastronomic offer right next to the beach. With Marc Ribas we go to the port of Torredembarra to discover Jordi Puy's Picnic Platja. Then, we taste the dishes of La Cuina de la Marga, in El Vendrell. And finally, we let ourselves be seduced by the dishes of L'Arrosseria, in Cunit, a temple for rice lovers.

We leave the beach aside to see other summer options and look for the best outdoor restaurant in Cerdanya. Marc Ribas takes us to Urús to visit the Fonda Cobadana. We meet the family clan of the restaurant Els Torrrents, in Santa Eugènia de Nerellà. And we end up tasting recipes inspired by the grandmother's cooking at Cal Torru, in Bolvir.

We travel the beaches of the coast of Barcelona to find the restaurants with the best views. With Marc Ribas, we live the gastronomic experience offered by the Autèntik Club, in Badalona; La Santa, on Masnou beach, and Cal Pinxo, in the Barceloneta neighborhood. In this gastronomic competition he is accompanied by his best friend, Montserrat Villanueva.

We bid farewell to the season by showing everything we haven't seen from the culinary competition. With the help of chef and presenter Marc Ribas, we discover all the secrets of the program, from how the meals are recorded to how the final confrontation is prepared. We also review the best moments from the four summer programs.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.