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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.
6 / 10
mojito de shiso morado
mochi croqueta de jamon iberico
pata de pollo suflada
milhojas de pino con almendras y cedrat
sunomono de algas y moluscos
naresushi de lubina
nigiri ancestral
nigiri de caviar al vapor de sake
usuzukuri de sepia y lardo
calamar shiokara negro
tempura de higo con miel de hinojo
pho frio de vietnam
pho frio de vietnam
kokotxas al pil pil japones
korma curry de lechazo
papada de cerdo durco a la cantones
mochi de fresa con campari
maki castella de matcha
trufa mochi
chagashi
