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 and attentive. The selected ingredients are excellent, whether they are oysters or Mediterranean red shrimps. Wild sea bass is even more transparent. The Catalan cuisine is very high-quality, and the signature canelón, with the participation of black truffles, pushes the fresh and salty aroma of the soft waxy wrap to the extreme.
The scallops are delicious and the authentic way is particularly appealing.