This was certainly one of the most interesting meals I have had the pleasure of eating. Personally, I think it was a little too focused on seafood, but of course that's what one should expect in Barcelona. The menu reflected what was on the web page for the most part, with a few exceptions, the biggest of which was the absence of the Norway Lobster in lieu of an Iberian pork tail dish, which unfortunately missed the mark, but more on that later.
Coming to the door, with its simple elegance and the requirement to buzz in, started the night with a certain sense of mystery and exclusivity. We were escorted into the the dining room, which was modern and tasteful, but not pretentious. Each table allowed for a sense of personal space, yet still allow a bit of the see and be seen scene and it was nice to see how others reacted to dishes we'd already been served, and get a little sneak peek at dishes yet to come.
We chose the Grand Menu, with the wine pairings. Throughout the night, our servers were fantastic and the timing spot on, and apart from forgetting to provide us with the final list of wines served at the end of the night so that I could share it here, our sommelier did a fine job as well. Each of the wines served was a good compliment to the dish served, and I can't think of any that I did not enjoy. I want to share a few thoughts on the meal:
The first course, the Mojito, was a pleasant surprise. Not a cocktail as one might expect, this was a gastronmic approach to the drink that appeared as a sorbet and a rum soaked sugar cane sprinkled with mint. A great start.
The mussels curry with Kaffir lime started a little fish flavor heavy, but the small bubbles of lime helped bring it together in your mouth once you figured out how to use them with the mussels.
The focaccia of foie-gras with roasted pine nuts, onions consommé and scrape of orange skins was physically impressive in that the foie-gras was somehow shaved into minute shavings that melted in your mouth. The pairing between the foie-gras and the really tasted great with the onions consomme.
The eating tweezers which came with the sea bass tiradito with sea urchins and sea shoots I was taken aback a bit, but I quickly figured out how to do it. The sea urchin was pretty good, but I had a difficult time eating the raw sea bass.
I was again surprised by the parmesan gnocchi with raw mushrooms, nuts, truffle oil and a mushroom infusion with lemongrass, in that the gnocci wasn't really gnocchi at all, but small bubbles of a potato puree, but it was very enjoyable, and paired well with the truffle and mushroom.
The Guillardeaus oyster and Iberian bacon served warm and smoked, with a consommé of hunting meat and Thai/Mex leaf veins salad was good, and the bacon itself was flavorful and brought something to the oysters. I don't recall much Thai or Mex on the leaf veins salad. Overall a good oyster dish.
The little cod fish loins, gelatin skin, peas and truffle was nice, but the fresh baby peas on the dish were fantastic. We could have had just a bowl of them, and been very happy.
The smoked steak tartare, seasoned snow-like beef, with cooked egg yolk and veil of mustard and pepper bread brittle was beautifully presented a pretty good representative of steak tartare, which I enjoy, but with slightly less crunch of onion. The incredibly small baby cucumber was the cutest thing I've seen on a dish in some time. I don't remember the pepper bread brittle, but my companion says it was pretty good.
The cured and cooked egg yolk, potato, parmesan, mushrooms and truffle was a simple but elegant dish, and the flavors worked well together. I was able to easily bring together all of the intended ingredients, and enjoy them together, but also sample each individually to get a sense for their respective qualities. I enjoyed this.
The roasted scallop, lime Meunière and lemon Parmentier, with little carrots sautéed in butter was a perfect scallop presentation, with great flavors, and the cute little baby carrots are there just to make you smirk.
The Iberian pork tail and cutlet, Palamos prawn, coral consommé and curry bread was the substitute for the Norway Lobster presented on the website menu. Both my companion and I simply moved the dish away, as the overpowering combination of fish and curry simply did not work. The smell was not pleasing, and the taste of the broth prevented me from even trying the prawns, which I usually love. This was disappointing, as we saw this as the dish that would be the pinnacle, and bring the the meal the one real non-fish dish.
The natural and distilled tangerine with caramelized honey was an excellent palette cleanser, and prepared us for the papers of cacao, with vanilla apple and cider, which was a great pairing of chocolate, vanilla and apple, well balanced and quite tasty.
The flower's nectar and violet ice-cream over snow of yogurt and biscuits, was the kind of thing that I was looking forward to at a restaurant like this. Beautiful colors, great, new tastes, and an innovative presentation. This worked very well for me, and I enjoyed it as the final course, but we were surprised by an assortment of final desserts I will leave you to discover on your own.
Overall, the meal was about 350.00 per person including the wine pairing, and as you can see, of the eight non-desserts, six involved seafood of some kind, and most made a positive impression. Truly a memorable experience to say the least, one that will stay in memory, but probably not repeated.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.