“Espardeña” stuffed with holoturia and “pil-pil” sauce
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour