Chef Aitor García Sánchez brings a pedigree of Michelin-starred mentorship to SALAO in Sant Feliu, resulting in a menu of modernized Catalan tapas. The signature hot dog de steak tartar is a playful yet technical triumph, featuring hand-chopped beef seasoned with precision and served in a toasted brioche bun. Another favorite is the bomba de carrillera, a spherical croquette filled with beef cheek that has been slow-cooked until achieving a gelatinous, melt-in-the-mouth consistency. The exterior is fried to a golden snap, providing a sharp textural contrast. Aromas of saffron and white wine emanate from the camarones al ajillo, where the shellfish are quickly sautéed to preserve their snap. The kitchen utilizes creative techniques like fermentation and low-temperature confit to reinvent traditional flavors, ensuring each plate is a balanced composition of acidity, salt, and umami. This is a sophisticated exploration of regional ingredients through a contemporary lens.