The place is small: just twelve tables, minimalist decoration –only a couple of pictures of clownfish are hung on the walls–. There’s a cocktail bar, and on the other side is the bar where fish and seafood are on display, and where the Chef, Ever Cubilla, and his team prepare their creations. What is the novelty? That almost all the dishes are raw. Uncooked. Welcome to Espai Kru.