Helmed by chef Eduard Castellarnau, La Cala serves contemporary Spanish cuisine in a modern yet comfortable setting. Start with the jamon Iberico de Bellota, masterfully prepared Carabinero prawns with ceps, delectable homemade cod fritters and assorted croquetas. For mains, the lobster paella comes with a whole Boston lobster, while the squid ink paella laden with generous chunks of calamari and fish is excellent. Make room for crispy suckling pig with melon, Secreto Iberico with potato gratin, and char-grilled lamb rack with pumpkin purée. Crème brulée with cinnamon ice cream, and churros with chocolate coulant make a great end to the meal.