There are two golden rules with paella: never eat it for dinner and, strictly speaking, without rabbit, chicken, green beans and garrofón (a broad bean), it isn’t paella. While everyone has a favourite spot, Toni Montoliu’s rustic restaurant is an excellent start. The farmer transformed his barn into a dining room, pitchforks on the walls and home-grown produce in the salad and paella. Outside, tables sit beneath trees, orange-wood smoke drifting through the air. End with a horse-and-cart ride through the fields.




