Frequented by arty types and intellectuals since 1946, this sand-side xiringuito (beach bar) has been voguishly reimagined as a fantastic high-profile cocktail bar. Expertly crafted liquid fusions (€10 to €13) – plankton-and-sea-fennel G&T, cava-loaded 'Gala DalÃ' – come courtesy of award-winning, elBulli-trained mixologist Manel VehÃ. The cafe/tapas terrace opens early; the Boia Nit ³¦´Ç³¦³Ù±ð±ô±ð°ùò¹ springs to life on summer nights.