After eight joyful years spent at its former premises, Frank moved just a hop, skip and a jump away to this spacious spot inside a beautiful historic building. Sporting a minimalist style, the room keeps its focus on the open kitchen, where Chef Ander Strier cooks up well-balanced modern dishes with a subtly creative edge. The attractively presented, good value plates could include octopus with grilled pineapple, sobrassada, potato and aioli or cannelloni stuffed with confit rabbit, pine nuts and ceps. To accompany, choose something from the particularly extensive wine list.