The new owners of the former Barlata have done some remodeling, but the carefree spirit remains amid a semi-industrial space with bright splashes of color. It’s a place for laughter and chit-chat over small plates, and a few large ones, at reasonable prices. Service is always agreeable, if sometimes distracted. With an eclectic menu that’s mainly Spanish (four paellas) with hints of South America (choclo, or Peruvian corn, in the ceviche) and even Asia (dashi broth in the duck confit paella), El Raval is its own thing. A very fresh tartare of bluefin tuna and prawns was a little too finely chopped, but it had a bright, sweet edge thanks to apple and a savory shio koji marinade. Octopus—cooked sous vide and then grilled—came with small, fluffy roasted potatoes. Our order of paella was just all right, with decent duck confit and a hoisin aioli that sounded more interesting than it was. However, the warm, airy, charcoal-grilled bread (think super-light focaccia) drizzled with olive oil puts other bread to shame. This is a restaurant unlike almost any other in the city.