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Foodle Reviews

on 06 Jul 2025

AVANT DESSERT
Valle-oscuro cheese, white chocolate and lemon -
foie gras and chicken flan
.
FRUITS
Mango, coconut and achiote - Orange skin with its jelly - Date, yogur and ginger - Natural kiwi
.
CHOCOLATE
White chocolate, almond and elderflower - Cocoa waffle with tonka bean - Chocolate fountain
.
Next stop on our best of Spain tour was to Enigma in Barcelona where one of the most creative and innovative chefs on the planet, @enigma_albertadria Albert Adria, has created a wonderland... More

on 06 Jul 2025

AVANT DESSERT
Valle-oscuro cheese, white chocolate and lemon -
foie gras and chicken flan
.
FRUITS
Mango, coconut and achiote - Orange skin with its jelly - Date, yogur and ginger - Natural kiwi
.
CHOCOLATE
White chocolate, almond and elderflower - Cocoa waffle with tonka bean - Chocolate fountain
.
Next stop on our best of Spain tour was to Enigma in Barcelona where one of the most creative and innovative chefs on the planet, @enigma_albertadria Albert Adria, has created a wonderland... More

on 04 Jul 2025

ORCHARD
Asparagus flower
.
ANCHOVY
Grilled homemade bread with Cantabrian anchovy
.
Next stop on our best of Spain tour was to Enigma in Barcelona where one of the most creative and innovative chefs on the planet, @enigma_albertadria Albert Adria, has created a wonderland of experimental and ground breaking food. The cooking here continues to surprise and delight and is a must visit restaurant like none other other. Highly recommended
.
Michelin Guide -⭐️
La Liste -
W50B - 34
Best... More

on 04 Jul 2025

ORCHARD
Asparagus flower
.
ANCHOVY
Grilled homemade bread with Cantabrian anchovy
.
Next stop on our best of Spain tour was to Enigma in Barcelona where one of the most creative and innovative chefs on the planet, @enigma_albertadria Albert Adria, has created a wonderland of experimental and ground breaking food. The cooking here continues to surprise and delight and is a must visit restaurant like none other other. Highly recommended
.
Michelin Guide -⭐️
La Liste -
W50B... More

on 10 Jun 2024

Blueberry and its liqueur, basil and lemon sorbet with coconut cream
.
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... More

on 08 Jun 2024

Seasonal herb salad with ice crystals
.
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... More

on 06 Jun 2024

“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... More

on 04 Jun 2024

“Vegan cheese” made with almonds with black truffle and broad beans
.
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... More

on 03 Jun 2024

Brine asparagus feather with sauco flower and raifort
.
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... More

on 03 Jun 2023

What a feast!
A great, extraordinary, culinary adventure!
He is and remains a creative genius!
Un millon de gracias @albert.adria.acosta y equipo Enigma!
❤️🙏😘
•
Enigma - ⭐️
Barcelona, Spain
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday... More

on 25 Jan 2023

Space @enigma_albertadria part III

- Wagyu, truffle, foie gras, pistachio cream -
- Kuzusuizen with ink squid sauce -
- Tapioca, kalix dango, hare consommé -
- Green peas, sea cucumber, iberian pork jus -
- Iberian pork, anchovy, tomato, padrón pepper -
- Persimmon, kimchi, eucalyptus yogurt, orange -
- Mango cream, white chocolate, black olive caramel -

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#Oadtop100 #thebestchefawards #foodtravel #finedining... More

on 24 Jan 2023

Space @enigma_albertadria part II

- Soy milk burrata, sea urchin black truffle -
- Thai chicken soup, crunchy skin, apple, coconut -
- A5 wagyu, sea urchin sauce, caviar sauce -
- Lobster cured sea water, coral soup, lettuce juice -
- Basil spaghettis, tomato consommé, lyomozarella -

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#Oadtop100 #thebestchefawards #foodtravel #finedining #michelinstars #gourmet #foodgasm #gastronogram... More

on 23 Jan 2023

Space @enigma_albertadria

- Orange gelatin, fresh wasabi -
- Basil waffle, pistachio, sudachi -
- Nitro cloud of mezcal & lime -
- Water skin dumpling, corn foam, chili powder -
- Canapé, quail egg, smoked crème fraiche, caviar -
- Squid slices, Iberian ham fat, caviar -

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#Oadtop100 #thebestchefawards #foodtravel #finedining #michelinstars #gourmet #foodgasm #gastronogram... More

on 28 Dec 2022

O ano ia a meio, e longe estava eu de imaginar que esta seria a melhor experiência do ano.
.
Este novo Enigma (@enigma_albertadria) - inaugurado em Junho passado - cedo se consagrou a quem o visitava como um dos mais entusiasmantes restaurantes do mundo - nada de surpreendente, diga-se, tendo sido idealizado por Albert Adrià (swipe ➡️). Nesta sua casa de ares vanguardistas, tudo apela à modernidade - das técnicas que pelo prato passam, do tipo de serviço até à espectacularidade... More

on 28 Jan 2020

Soya, soya, soya
Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive, ground breaking, but most of all incredibly tasty dishes.
.
Michelin Guide - ⭐️
OAD - 29
W50Best - 82
.

#achefabroad #itravelforfood #foodie... More

on 27 Jan 2020

White anchovies and trout roe dango

Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive, ground breaking, but most of all incredibly tasty dishes.
.
Michelin Guide - ⭐️
OAD - 29
W50Best - 82
.

#achefabroad #itravelforfood... More

8 / 10
on 14 Mar 2018

The latest and biggest venture of Albert Adria. More food theatre than restaurant, constantly changing venues keeps the diners on their toes.

However, the food is surprisingly good and ever more so conservative. No spheres, hardly any foam and not one deconstructed dish.

This might lead to some unfulfilled expectations and thus to disappointment, but I was pleasantly surprised.

The angulas and the pigeon were highlights of a very pleasing and tasty meal.

Recommended in Barcelona

Address

C/ de Sepúlveda, 38, 40, L'Eixample, 08015 Barcelona, Spain

Hours

Open hours

Phone

+34616696322

Price Range

Based on country average

$$$$ (€100+)

Website

http://www.enigmaconcept.es/