Paella with pigeon meat and mushrooms The beauty that was stunned at the table is even more dazzling under the sun The pigeon meat is delicate and tender, and the crimson texture is like a shy little girl The grains of the risotto are full, but the teeth are not hollow, and the amount is slightly greasy The saltiness is proportional to the amount of food. The small town under the Spanish afternoon sun suddenly appeared in front of you Serve it, carefully divided into three parts Leave the thickest stroke on the royal blue disc Garnished with small broccoli pickled and roasted in vinegar It also comes with kale which is fried to crispy It looks like a white broccoli has grown, swaying in the wind The huge octopus is in a beautiful and charming posture, half leaning on the plate, the meat is tender and fat Although it lacks elasticity, it has a soft and tender taste when cooked Day and night thinking about the octopus in the Mediterranean There is nothing more satisfying than having a dessert after a meal Milk/cream/lemon zest/cinnamon powder Mix to make a large slice of Catalana Cream A thin layer of caramel on top is very sweet The juice at the bottom is mixed with lime and lemon The juice you bring is mixed with the cream and it tastes more like the sweetness of citrus After eating the second half, the huge sweetness that spreads is overturned by the sweetness Is the sweetness needed in the near future
This is the star-catching restaurant of Carles Gaig, the dean of Catalan cuisine. The environment is elegant and comfortable, and the service is attentive. The selected ingredients are excellent in oysters and Mediterranean red shrimp. Wild sea bass is even more transparent. The Catalan dishes are very high-quality. With the participation of black truffle, the signature canelón pushes the fresh and salty aroma under the soft waxy wrap to the extreme.