The hope of coming out to play is to eat. After all, Michelin Two Star ⭐⭐ chic innovation, Enoteca Paco Perez as a creative restaurant, the creative above can be said to be done well, but it feels a bit over the top, my friend feels that some dishes are a little difficult to accept on the plate. He said that a dish had eaten the caterpillar, so it was a little hard for some people to accept.
Barcelona is surrounded by mountains and the sea, with extremely rich seafood resources. Catalan celebrity chef Paco Perez uses Mediterranean seasonal ingredients as inspiration to find a delicate balance between traditional local flavors and haute cuisine skills. The famous crimson shrimp in Spain is made into three foods. The first step is to eat the grilled and dried shell, then the delicately seasoned sweet shrimp meat, and finally grab the shrimp head that is grilled to the right and suck the shrimp brain... The fresh and sweet taste is progressive, and the changing texture also brings different stimulating tastes, which is breathtaking. Red prawns are naturally mouth-watering, but it is by no means ordinary people to explore a kind of food in such a cocoon and exhaust every possibility of expression. The picturesque display is also remarkable. The wine pairing emphasizes delicate and elegant, showing the unknown new style of Spanish wine. The restaurant is located on the waterfront of Barcelona. It is open in summer with an outdoor view. It is too romantic to have dinner in the afterglow of the sunset.