Toc sea, situated in the seaside neighborhood of Barceloneta, released its moorings in 2006 and set sail for the depths of their palates, not the Captain, restaurateur Juan Manuel Cals, he could imagine the great success and over 216,000 crew members from various areas, including the world of fashion, politics, cinema, theater, music and sport who have left to navigate their way during our intense and pleasant journey.

His letter, from a host of tapas hot or cold tapas, most notably including the Iberian ham, anchovy in the Bay of Biscay, the fresh leaves with avocado, cheese or fancy hot sausages in cider, snails and clams, razor clams and cockles from the Rias of Galicia. Calls at your fish, sea bass baked Santurce style, the Basque hake, monkfish with seafood or nose llauna cod, among them the grilled fish and seafood zarzuela port or Toc Imperial, his signature dish, a seafood-style of Barcelona.