We realized by past posts that we needed to get advanced reservations. That was easy and painless, even with the 6 hours time difference. Our dinner was for the night we flew into Barcelona so we were not sure how we would be feeling. We made our reservations for 7:30 on September 3rd, even thought it was early by European standards. Everyone, the door greater, the wait staff and the chefs, were very friendly. I don't agree with the comment the chefs were more the stars than the food. The food was exceptional. It was fun watching all the action in the kitchen but the food was the main attraction for us. I even took along a list of things In Spanish that I did not want to eat (enterals, etc) and was assured those weren't even on the menu. After looking and looking over the menu to see what exactly we wished to order, our waitress made it very easy for us. She suggested we give her a dollar (E) figure we had in mind to spend and she would see that we did not go over that amount, even with dessert. Our "must have" was their specialty olives and they were just that, special in taste and in texture. I cannot begin to name everything else we were offered but I did take pictures of each plate. The presentations were also memorable. Our waitress explained each dish when she brought it to the table and instructed us how to eat it. Some were better in one bite, some were better in half. What a wonderful experience, and one of a kind ! It was also amusing to see that a food critic was at a table that night. He seemed a bit pretentious and "glowed" when more entrees were brought to his table. I am sure Alberto Adria had nothing to worry about and got a great review. If not, the man (critic) had no taste buds.
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