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Foodle Reviews

on 10 Jun 2024

Blueberry and its liqueur, basil and lemon sorbet with coconut cream
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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
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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
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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
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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
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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.
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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.
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Michelin Guide - ⭐️
OAD - 29
W50Best - 82
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#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

+34 932 20 19 74

Website

http://www.enigmaconcept.es/