Foodle

Ferran Adrià just entered the building! However his name now is Aitor Zabala and the building is not Cala Montjoi but in Los Angeles.

This place is as close as it gets if you want to re-live an El Bulli meal. It is modernised, maybe a little less experimental but very very good.

A simple dish, which gets served in any cheap bar, pan con tomate y jamon, becomes a multilayered flavour explosion in your mouth. A peasant dish, five alubias caress your mouth as if they want to stay there.

This place is new and it will get better. Certainly one of the 3 star contenders in the new GM CA guide.

I will be back.
Long live El Bulli!! Less

Cococo was created by Matilda Shnurova, a celebrity in Russian who then recruited Igor Grishechkin as Head Chef. It has an interesting dining room, as it is part of the Sofitel Hotel in the same building, so guests of the hotel use it as a bar and in the morning as a breakfast room.
We have had the "must eat" menu which displayed the classics of Chef Grishechkin. It consists of 4 snacks which come in two servings, 3 mains and 4 sweet dishes. For my taste too much sugar at the end.
The main were solid with the veal cheek being the highlight. Interestingly served with an axe on the side which one used to add flavour. However none of the flavour were really compelling and modern. The Fabergé egg for example, although very nicely presented, it was just caviar with a little chocolate taste.
Overall I do not understand the hype of this place.
Maybe one needs to try the rest of the vast menu in order to get Less