LASARTE

Grilled eel with special sauce, a whole eel is suitable for 2-3 people, cheese golden shrimp, the combination of cheese flavor and seafood is unexpectedly sweet. Tempura platter, the vegetable part is very tasty, the overall taste is light, caviar replaces sashimi, this one will not be so greasy~

Last night in Restaurant Lasarte. Totally a lucky dog to get the reservation. Deeply empressed by the amazing courses. ​

Restaurant Lasarte is a Michelin-rated two-star Spanish restaurant in Barcelona. The quality is first-rate. Their Spanish smoked ham is simply amazing!

The restaurant is located in the center of Barcelona, ​​with an excellent location. The restaurant is elegantly decorated and the service is attentive. The dishes are mainly Mediterranean cuisine, and the foie gras mille-feuille in the appetizer is very amazing. The five-color butter is ingeniously presented with white butter, mushrooms, tomatoes, spinach, and beets, which is very delicious with handmade bread. The chef uses Japanese Wagyu beef to make traditional raw beef and boldly matches it with cheese ice cream to balance the taste. The roasted pigeon is cooked to perfection, tender and juicy. The basil leaf ice cream at the end is paired with fresh mint to relieve the greasiness and is very refreshing.

Lasarte is a Michelin three-star restaurant in Barcelona, ​​Spain. It was my first Michelin three-star restaurant in my life, and it was really good! It's rare to be extravagant. This year's new three-star restaurant is recommended! 90 euros per person. The service is accurate and the food is served very quickly. If you love Spanish food, you must come here. Remember to make a reservation in advance

Martin Berasategui is a big hit! Everything from communication, service to seasoning, heat, creativity, presentation and even portion is perfect, which is what a three-star restaurant should be like. Basque cuisine is indeed the forefront of Western cuisine. Eel hidden in foie gras tart, squid hidden in pickled pepper mousse, what a divine combination. Quick-frozen watercress balls and champagne foam with oysters, Brazilian coffee and roasted goat milk with langoustines, this combination requires a lot of imagination and a keen sense of taste. All the dishes in the signature garden salad seem to float on the surface of the pond with morning dew. Later, I asked and found out that the transparent jelly is the capsule wrapped in the tomato seeds taken out from each tomato. The style changed again and it was completely authentic wagyu dumplings and Japanese grilled eel. And finally someone paired the grilled pigeon with pickled cabbage to make it less greasy. Then the dessert actually deconstructed the green papaya salad in Southeast Asia and made chili powder into ice cream. Most Western dishes start off amazing but slowly return to being bland, but Lasarte made it so that the whole meal was praised. He was not bound by form. He was innovative but never neglected the taste. Others may be chefs, but Martin Berasategui can be called a great artist.

Lasarte Barcelona is newly awarded three Michelin stars. I was lucky enough to sit at the chef’s table and have a full view of the kitchen from the center console. Unforgettable dishes include the five-flavor butter, the warm and cold stimulation of pepper mousse and lemon sorbet, the slow-cooked sea bass with snails, the pure meaty aroma of raw acorn-fed black pig and local steak