Specially made juice roasted eel, a whole eel is suitable for 2-3 human consumption, cheese golden shrimp, cheese flavor and seafood with unexpected sweetness. Temperor platter, the vegetable part is very tasteful, the overall is light, caviar replaces sashimi, this 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, worthy of the local choice of Barcelona Michelin 2 star Spanish style cuisine, worthy of the Michelin star restaurant, the quality is very first class. Their Spanish prosciutto, is simply amazing!
I can't believe there are such good grilled fish with caviar, really, the caviar is very delicate, can be said to be a very selective taste, really not average
Lasarte Barcelona's newly minted Michelin Samsung has the privilege of sitting on the chev's table with a mid-console view of the kitchen. Unforgettable dishes include five-flavored butter, chilli mousse and lemon smoothie, warm and cold stimulation, slow-cooked sea bass with snail, raw acorn black pig and pure meaty local steak.
Blow Martin Berasategui! Everything from communication, service to seasoning, cooking, creativity, presentation and even portion size is perfect. This is what a three-star restaurant should look like. Basque cuisine is indeed the forefront of Western cuisine.
Foie gras tower, Tibetan eel, pickled pepper mousse, Tibetan squid, what a fairy match. The combination of frozen watercress balls and champagne foam with oysters, Brazilian coffee and roasted goat's milk with sea prawns requires much imagination and keen sense of taste. All the dishes of the signature garden salad are like floating on the water of a pond with morning dew. After I asked, I learned that the transparent gel is a sac containing tomato seeds from each tomato. The style of painting has changed again and it is completely authentic wagyu dumplings and Japanese grilled eel. And finally someone paired roasted pigeons with kimchi. Then the dessert actually deconstructed the green papaya salad in Southeast Asia and made the chili powder into ice cream.
The general western food always starts from amazing and slowly returns to plain, but Lasarte made a whole meal and is full of praise. Do not stick to form. While being innovative, we never ignore the taste. Others may be chefs, but Martin Berasategui can be called a great artist.