‘Hiu’, which can be translated from Thai as ‘to be hungry’, is the name of this restaurant which defines itself as ‘restless’ and brings the flavours of Bangkok to the centre of the gastronomic capital of the Costa Dorada. Chef Sergi Palacin, well supported in the dining room by his sister Judit, enjoys creating his own special mixes for his curries, as well as fermented products and kombucha vinegars. He also sources typical ingredients from the local area, such as sea fennel, which are rarely found on restaurant menus. This fusion concept is expressed exclusively through its set menus (Hiu a migdia, Clásico, and Degustación), as this allows them to work with greater freedom in terms of ingredients, seasonality, and various techniques, making for a dining experience that sits more in line with their identity.