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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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Agreste de Fabio & Roser is a unique restaurant in Barcelona's El Coll neighborhood, established by chef Fabio Gambirasi and natural therapist Roser Asensi. Housed in a historic building from 1925, the restaurant features a bright, welcoming interior that enhances its intimate dining experience. The founders, who met on the Camino de Santiago, have... More
Agreste de Fabio & Roser is a unique restaurant in Barcelona's El Coll neighborhood, established by chef Fabio Gambirasi and natural therapist Roser Asensi. Housed in a historic building from 1925, the restaurant features a bright, welcoming interior that enhances its intimate dining experience. The founders, who met on the Camino de Santiago, have infused their personal journey into the restaurant's ethos, combining Italian and Catalan culinary traditions.
Chef Fabio, with a background in Michelin-starred kitchens, focuses on using organic, local, and wild ingredients. The menu is noted for its innovative approach to traditional dishes, such as calçots with smoked herring eggs and a unique risotto with coconut milk and smoked sardine. The restaurant also emphasizes sustainability, employing eco-friendly practices and sourcing ingredients from its rooftop garden.
Agreste de Fabio & Roser has garnered acclaim for its creative dishes, warm service, and the harmonious atmosphere created by its founders. It is celebrated not just for its culinary offerings but also for the holistic experience it provides, making it a notable destination for both locals and visitors. Less
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- Gerhard Huber added a new meal Lunch at Dos Palilos at Dos Palilos
Dos Palillos in Barcelona offers a distinctive dining experience, seamlessly blending Asian and Spanish culinary traditions. The restaurant, led by Chef Albert Raurich, has carved out a unique niche in the city's gastronomic landscape. Chef Raurich, who honed his skills at the iconic El Bulli, brings a wealth of experience and a flair for innovation... More
Dos Palillos in Barcelona offers a distinctive dining experience, seamlessly blending Asian and Spanish culinary traditions. The restaurant, led by Chef Albert Raurich, has carved out a unique niche in the city's gastronomic landscape. Chef Raurich, who honed his skills at the iconic El Bulli, brings a wealth of experience and a flair for innovation to Dos Palillos. His vision of merging Asian flavors with the tapas culture of Spain is evident in each meticulously crafted dish, providing diners with a journey of taste and texture.
Albert Raurich’s culinary journey is marked by his tenure at El Bulli, where he developed a deep understanding of avant-garde cuisine under Ferran Adrià. This experience laid the foundation for his creative approach at Dos Palillos, which he co-founded in 2008. Raurich’s cuisine is characterized by a fusion of traditional techniques and contemporary presentation, emphasizing high-quality ingredients and innovative flavor combinations. His dishes often surprise and delight, challenging conventional notions of both Asian and Spanish foods.
The lunch at Dos Palillos featured several standout dishes that exemplify the restaurant's unique culinary philosophy. The Nigiri Ancestral (2018) was a revelation, pairing simple rice with old balsamic vinegar from Italy. This dish highlighted the harmony of contrasting flavors, with the vinegar's depth enhancing the subtlety of the rice. It was a perfect example of how simplicity can achieve profound elegance in culinary arts.
The Nigiri de Caviar al Vapor de Sake (2023) was another highlight, showcasing the delicate balance between luxury and restraint. The combination of caviar and rice, infused with the gentle aroma of sake steam, created a dish that was both sophisticated and understated.
A particular favorite was the Usuzukuri de Sepia y Lardo (2023), where thin slices of cuttlefish were paired with rich lardo. The dish's sweetness and richness provided a delightful contrast, demonstrating Raurich's mastery of flavor balance and technique.
The Calamar Shiokara Negro (2022) stood out for its bold use of flavors. The dish featured squid in a rich black shiokara sauce, topped with uzokoshi, a fermented ingredient that added complexity and depth. The execution was flawless, with each bite offering a rich and satisfying umami experience.
Lastly, the Gambas Roja en Okizuke (2013) celebrated the freshness of red shrimp, marinated to perfection. The shrimp were succulent and richly flavored, embodying the fusion of Asian marination techniques with the rich seafood tradition of Spain.
Dos Palillos is not just a restaurant but a culinary experience that pushes the boundaries of traditional dining. Chef Albert Raurich’s innovative approach and commitment to quality ensure that each dish is not only well-executed but also a reflection of his culinary vision. While some dishes may be conceptually challenging, they are executed with a finesse that ensures every element is flavorful and purposeful. Dos Palillos is a must-visit for those looking to explore the exciting intersection of Asian and Spanish cuisines in Barcelona, offering a dining experience that is as educational as it is delicious. Less
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- Gerhard Huber added a new meal Dinner at direkte boqueria at Direkte Boqueria
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- Gerhard Huber added a new meal Dinner at MoS Ristorante at MoS Ristorante
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Hermanos Torres is a prestigious restaurant in Barcelona, Spain, helmed by the acclaimed twin chefs, Javier and Sergio Torres. Established in 2018, the restaurant offers a refined blend of traditional Spanish and Mediterranean cuisine with innovative, modern techniques. The Torres brothers, inspired by their grandmother and trained in some of the world’s... More
Hermanos Torres is a prestigious restaurant in Barcelona, Spain, helmed by the acclaimed twin chefs, Javier and Sergio Torres. Established in 2018, the restaurant offers a refined blend of traditional Spanish and Mediterranean cuisine with innovative, modern techniques. The Torres brothers, inspired by their grandmother and trained in some of the world’s finest kitchens, have crafted a dining experience that combines culinary artistry with a deep respect for local and sustainable ingredients.
Hermanos Torres is renowned for its unique open kitchen design, which allows diners to witness the meticulous preparation of their meals. This immersive setup enhances the dining experience, offering guests a closer connection to the culinary process and the chefs' creative expressions. The restaurant's commitment to using fresh, locally sourced produce and sustainable seafood highlights its dedication to quality and environmental responsibility.
Since its inception, Hermanos Torres has garnered significant acclaim, earning two Michelin stars, a testament to its exceptional cuisine and service. The restaurant is celebrated for its innovative dishes that feature bold flavor combinations and elegant presentations. The Torres brothers have also been honored with awards such as the National Gastronomy Award, further cementing their reputation in the culinary world.
A significant milestone in the restaurant's evolution was its redesign, which aimed to enhance the interactive dining experience and reflect the brothers' continuous pursuit of innovation and excellence. Hermanos Torres stands out not only for its culinary excellence but also for its ethos of transparency and connection with diners, making it a unique fixture in Barcelona’s gastronomic landscape.
Green Celery and 'Fino' Wine Cocktail with Crispy Carrot
This dish was a refreshing and light start to the meal. The celery brought a fresh crunch, perfectly balanced by the subtle dryness of the 'Fino' wine cocktail. The crispy carrot added an enjoyable texture, making this appetizer both visually appealing and palate-cleansing.
Marinated Mackerel and Red Bell Pepper
The marinated mackerel was flavorful, with a delicate balance of saltiness and umami. The red bell pepper added a touch of sweetness and a vibrant color to the plate. The combination highlighted the mackerel's rich taste, creating a harmonious blend of flavors.
'Piparras' and Smoked Anchovy Bonbon
This dish offered a delightful burst of flavors, with the 'piparras' providing a tangy and slightly spicy note that complemented the deep, smoky flavor of the anchovy. The bonbon presentation was unique and added an element of surprise and sophistication to the dish.
Bread with Tomato and Iberian Ham Fisan
A classic Spanish tapa done exceptionally well. The fresh tomato and top-quality Iberian ham were perfectly paired, with the bread providing a crisp base. The simplicity of the dish allowed the quality of the ingredients to shine.
Crispy 'Rubia Gallega'
The 'Rubia Gallega' was presented in a crispy form, possibly as a croquette or similar preparation. The texture was pleasingly crunchy, with the meat inside tender and flavorful. This dish showcased the distinct taste of the prized Galician beef.
Cured Squid
The cured squid was a highlight, with its tender texture and subtle flavors enhanced by the curing process. It was a testament to the chefs' skill in handling seafood, offering a delicacy that was both refined and satisfying.
Poultry Consomme and Caviar
This dish was an elegant interplay of flavors. The clear, rich poultry consomme provided a warm and comforting base, while the caviar added bursts of briny luxury. It was a sophisticated and luxurious soup course.
Sug and Lug
The artisanal bread and oil from Les Borges Blanques were of exceptional quality, making this simple course a delightful interlude in the meal. The bread was crusty yet soft inside, and the oil was flavorful and aromatic, highlighting the importance of quality ingredients.
Summer Pickled Tomato
The pickled tomatoes were vibrant and tangy, a refreshing dish that celebrated seasonal produce. It offered a palate-cleansing quality, preparing the taste buds for the upcoming richer dishes.
Cod Fish and Tomato Consomme
This dish featured perfectly cooked cod, tender and flaky, complemented by a light and flavorful tomato consomme. The balance of delicate fish with the slightly acidic broth was well-executed, showcasing the chefs' skill in seafood preparation.
Galician Crab, Seaweed, Sour Apple, Vanilla, and Herbs
An intriguing combination, this dish skillfully balanced the sweetness of the sour apple and vanilla with the briny flavors of the crab and seaweed. The herbs added freshness, making this a complex and memorable dish.
Mediterranean Lobster
The lobster was tender and succulent, served with a delicate lovage emulsion and light lemon cream that highlighted the seafood's natural sweetness. The coral and vegetables added depth, while the seaweed brought a touch of the ocean's essence.
Escalivada Vegetables Ravioli with Aged Pork
The ravioli, filled with roasted vegetables, offered a smoky sweetness, complemented by the rich flavor of the aged pork. The horseradish provided a subtle kick, while the sago added an interesting texture, making this dish both hearty and sophisticated.
Ray Fish with Piquillo Peppers, Mangetouts, and Pickled 'Piparras'
The ray fish was perfectly cooked, tender and flavorful. The piquillo peppers and mangetouts added a sweet and fresh contrast, while the pickled 'piparras' brought a zesty finish. This dish was a delightful mix of flavors and textures.
Matured Suckling Lamb with Zucchini, Mint, and Black Garlic
The lamb was succulent and well-seasoned, with the black garlic adding a deep, savory note. The zucchini and mint provided a fresh, green contrast, making this a well-rounded and satisfying main course.
Shiso Leaf, Citrus, Green Tea, Yogurt, and Herbs
This dessert was light and refreshing, with the shiso leaf and citrus providing a burst of fresh flavors. The green tea and yogurt added a creamy texture, while the herbs brought a subtle complexity. It was an excellent palate cleanser.
Cherries, Almond Milk, Amaretto, Hibiscus Flower, and Cupuaçu
A beautiful dessert that combined the sweetness of cherries and amaretto with the exotic flavors of hibiscus and cupuaçu. The almond milk added creaminess, making this dish a delightful blend of textures and flavors.
The Cocoa Age and The Jewel
Both desserts showcased the rich and luxurious side of chocolate, with 'The Cocoa Age' likely focusing on the depth and intensity of cocoa, and 'The Jewel' presenting a signature piece that was visually stunning and indulgent.
Orange Flower
This dessert offered a fragrant and light finish to the meal, with delicate notes of orange flower that were refreshing and aromatic.
Overall, the meal at Hermanos Torres was a testament to the chefs' mastery and creativity, offering a journey through various flavors, textures, and culinary traditions. Each dish was thoughtfully crafted and beautifully presented, making for a memorable dining experience.
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- Gerhard Huber added a new meal Lunch at Restaurant Bonanova at Bonanova
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- Gerhard Huber added a new meal Dinner at Cal Pep at Cal Pep
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- Gerhard Huber added a new meal Dinner at Besta Barcelona at Besta Barcelona
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- Gerhard Huber added a new meal Lunch at Disfrutar at Disfrutar
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- Gerhard Huber added a new meal Lunch at Marisquería D'Berto at D ’Berto
D’Berto in O Grove is a seafood lover's paradise, renowned for its exceptional quality and preparation of local seafood. The restaurant, run by siblings Berto and Marisol Domínguez since 1989, has earned a stellar reputation for serving the freshest local catch. Marisol's expertise in the kitchen ensures that each dish highlights the natural flavors... More
D’Berto in O Grove is a seafood lover's paradise, renowned for its exceptional quality and preparation of local seafood. The restaurant, run by siblings Berto and Marisol Domínguez since 1989, has earned a stellar reputation for serving the freshest local catch. Marisol's expertise in the kitchen ensures that each dish highlights the natural flavors of the seafood, offering a dining experience that is both authentic and exquisite.
During my visit, I had the pleasure of trying several standout dishes. The lubina, cut like a 500g steak, was perfectly cooked and had next-level flavor, making it the best lubina I've ever had. The razor clams were thick like a thumb, incredibly tasty, and savory, marking them as the best I've ever tasted. The percebes were so tasty and juicy that one could easily eat a whole kilo. Each dish exemplified the restaurant's commitment to quality and simplicity, allowing the seafood to be the star.
D'Berto's high standards are recognized not only by its loyal customers but also by prestigious guides. Its inclusion in the MICHELIN Guide and the ranking as #2 in Opinionated About Dining’s casual dining list are well-deserved accolades. These recognitions underline the restaurant's excellence and its standing as one of the best seafood establishments in Spain.
What sets D’Berto apart is its dedication to sourcing and serving the finest seafood, focusing on the purity of flavors and the authenticity of the dining experience. The combination of Marisol's cooking prowess and Berto's exceptional service makes every visit a memorable one, cementing D’Berto’s status as a top-tier destination for seafood enthusiasts. Less