Tarragona's flagship modern restaurant, in a beautifully converted 18th-century townhouse on a quiet street directly behind the cathedral. Chef Quintín Quinsac (the Q in AQ; his partner Anna Comprubí is the A) cooks ambitious modern Catalan menus — house-cured anchovies, a celebrated dish of fideuà with shellfish, smoked aubergine with langoustines, suckling pig with local figs. The wine list runs deep into Catalan and Tarragona DO producers.
The dining room is exposed-stone-and-warm-lighting, the service relaxed and informed, and the kitchen produces some of the best food in southern Catalonia. Bookings essential, often a week ahead. Excellent value compared to similar restaurants in Barcelona.