The Chilean-born designer Jaime Beriestain is now so much a literal part of the landscape of his adopted city Barcelona, having worked on, among others, the renovation of the Ritz and Rolling Stone stalwart Ron Wood’s holiday pad.

His latest production is the breezily coloured 85-room Vincci Mae. Located in Francesc Macía Square, a brisk ten minute walk from buzzy Paseo de Gracia, the post Modern property dates back to the 1940s and was, for the past twenty years, the HCC Covadonga hotel.

Beriestain’s refurbishments – its lines, colours and proportions a pleasing riff on the Memphis palate and aesthetic – have opened up the spaces, most notably pushing most of the hotel’s public spaces up to the rooftop terraces which house a restaurant, bar and plunge pool; the better to take in bracing views of the Mediterranean, Mount Montjuïc and Barcelona’s lofty silhouette including Torre de Collserola and the Tibidabo theme park.

And despite the siren song of Barcelona’s heaving dining scene, the hotel is particularly bullish about its in-house menu with its modernist Catalanian bent. To whit, an egg timbale spiked with botifarra, or Catalan cured sausage and potatoes, and pig cheeks blanketed with a demi-glace and nuzzling homey fries.