Screens, social distancing, masks, constant cleaning, diminished room capacity, “Covid-free” stamps… gloves? Are gloves still in the protocol or is hand sanitizer enough? What exactly are the municipality’s formal requirements for opening or expanding a terrace? Why are restaurants across the board forced to operate at 40 percent capacity for indoor seating when the alternative – requiring a certain amount of space between tables – would allow places with larger rooms to do more business? These are the questions that surface in our conversations with Barcelona’s restaurant owners as they try to get back on their feet. Josep María Solé, co-owner of the iconic La Cova Fumada in La Barceloneta, recounts having to ask a client at the door to put on their mask before coming inside – otherwise, they risk a fine from the City Council.