The dishes were arty and playful, paired with a spectacular wine list. However, being ranked 22 Best Restaurant in the World, I expected more. Described as “the conventional rules of gastronomy are cast aside to make way for boundary-less eating: a three-hour journey into a world that might be at times uncomfortable, often emotional and sometimes outright weird, but you won’t come away unmoved by it”. Never was I uncomfortable, emotional or moved. Maybe I wasn’t in the right set-of-mind. The restaurant does close from January to April every year for a creative sabbatical the restaurant’s R&D team works on the next season’s menu. Hence the arty flair!!
- Aromatic Brush
- Fig with seeds
- Tangled Tomato with bitter nuance
- Gazes w/ Riesling
- White tuna with its “Marmitaco” stew
- From Chicago to Ebro
- Sakie Handkerchief
- Products and tradition
- Contrast of origins
- Creamy Cuttlefish & surprise (pork)
- Animal Cake
- Spiny Lobster (wine pairing was a fail)B
- For Everyone
- Black Shallot and Idiazabal
- Roast Chicken and apple “Burrata” (fail)
- The Cow and the flowers
- Bit Tartar
- Marrow and banana cream
- Between marshes, mollusks and sea fennel
- Mountain and Sea
- Slices as dish
- Trick
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