The Paradiso cocktail bar will open its third location, Amatller chocolate offers to make cocoa paste, Enrique Tomás makes grukini, and two other new products.

It's impossible to keep up with the latest culinary offerings, so we're trying to put a little order into it. New menus, new restaurants, new menus, and new shops that help us enjoy good food more, whether we're sitting in front of the stove or eating out. In this section, which we've named Sweet billboardWe regularly inform you of all the latest developments in our company. Never better said!

The cocktail bar Paradiso, which started with three employees in the Born neighborhood in 2015 and currently has more than forty, is working to open a third location in the same neighborhood. The project comes at a time when the cocktail bar has a space they call "Paradiso-Lab," where they open restaurants for a day, teaming up with chefs from around the world. Last year, they did so with chef Andoni Luis Aduriz of the Mugaritz restaurant. The bar still makes some of the cocktails they started with ten years ago, but the menu has been updated, and the innovation is found both in the content and in the container: the lighting and the ceramics used to serve them are also carefully considered. Among the food offerings, the pastrami sandwich remains the most iconic, but there are also many other dishes made by Smokehouse Barcelona.

The Amatller Chocolate brand was born in Barcelona's Born district in 1797, and after a long journey of more than two hundred years, it's back. It's back at Casa Calicó, located in Plaza de les Olles, where the brand offers both its most iconic products (note the specialty chocolate tiles) and experiences. It all begins with an admission ticket, which allows you to enter the audiovisual room, where the brand's history is projected (currently in the hands of Simon Coll, from San Sadurní de Anoia). You continue sitting on a stool next to a wooden counter, where you can choose between the experience of making the bean or a second one, which consists of creating the cocoa paste yourself. Making the cocoa paste, using a mortar and pestle appropriate for the task, and with the spices of your choice (cinnamon or vanilla), reveals the difficulty of creating the chocolate tiles. And best of all: the store's exquisite aesthetic, which combines wood with hydraulic tiles on the floor.

Michele Martino, pizzaiolo and co-owner of Pizzeria Mama (along with Francesco Schiavone), proposes traveling to different countries through different flavors, which he incorporates into his Neapolitan dough pizzas. In February it will be Italy's turn; Greece, in March; France, in April; and Spain, in May. To achieve this, he has also counted on the collaboration of different chefs such as Oliver Peña, from Teatro; Pachi Rodríguez, from Âme (with whom he created the one from France); or Stefanos Balis, from the restaurant Margarit, to create the one from Greece. So, this February, if you go to Pizzeria Mama, on Avenida Paral·lel, you can taste the Milani pizza, which consists of ragù sweet, smoked stracciatella, arugula pesto and basil pesto powder.

Those of you who are already familiar with Diamant restaurant, on Meritxell Avenue in Andorra la Vella, already know that Nandu Jubany's cuisine is undeniably good. He's just opened a second establishment in the Pyrenees, located halfway down the slopes of Grau Roig. Skiers will quickly find it, descending the slopes, because the Piolet sign is clearly visible and because three bottles of champagne, kept chilled by the chef, welcome you at the door. For those on foot, it's a bit of an adventure, as they'll have to walk from the foot of the slopes to reach them in a ten-minute maximum, only while climbing slightly upwards. The fun thing is that everyone knows where Piolet is, because in just a few days, the chef has earned such a beloved cuisine. The menu includes dishes to share, such as croquettes, of course; Russian salad; grilled Mallorcan sobrasada (don't miss it!); or patatas bravas. You can also order tomato bread with Iberian ham. For main courses, a mixed bowl, which is always a good choice on snowy days, like the one you'll see through the windows. Or cannelloni or pasta dishes. But at Piolet, you can also sample the Osona chef's famous pizzas, such as those with six cheeses: mozzarella, Conté, blue cheese, brick cheese, payoyo cheese, and Parmesan cheese. Leave time and room for dessert, because you'll find the black wafer with cheese ice cream, or Nutella or pistachio ice cream. And also a chocolate sin with panettone. While you enjoy it, the Grau Roig ski slope awaits you, ready to be skied or walked again.

He grukini Iberian is the new dish that Enrique Tomás establishments have just added to their menus. It consists of sliced bread with Le Gruyère AOP cheese and shavings of Iberian ham. The sandwich costs 7.95 euros (two more if you order it at the airport), and it's a clear commitment by both brands to combine both products and join the huge bikini boom in our country. The amount of Iberian ham shavings and the slices of the cheese that has earned the title of best cheese in the world are generous, and you'll immediately recognize the sandwich because, in the few days they've been around, it has become one of the signature dishes at Enrique Tomás establishments.

More suggestions for plans and activities

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• Cultural and leisure plans for the entire week
• Plans to do with children
• Series premiering this month
• Video games being released this month
• What you can do in the Girona regions
• The human tower agenda