Michelin Two-Star | Modern Catalan Cuisine

🌟【Cinc sentits】 There’s no fixed menu; it changes with the seasons and fresh ingredients. I didn’t have high expectations for Catalan cuisine, but I went because the environment looked nice, and it was unexpectedly delicious. 🌟The appetizers are presented on wooden stakes, with the sound of trickling streams and bird songs in the background, making you feel like you’re on the grasslands of the chef’s childhood village. The waiter introduces the journey from the countryside to the city of Barcelona. 🍴 The tuna, foie gras whipped into a foam, and the first onion soup were all delicious, with the second dish of chipirón being the highlight of the meal. The vieira was average, greasy like fat, and if you don’t like this, you can choose the shorter menu. The bread before the meal was delicious. The main course was turbot and partridge 🐦. As usual, I’m not a fan of fish dishes. The meal ended with a small sip of maple syrup cream cava wine. The dessert that left a deep impression was the black truffle ice cream with turrón sauce, which was very ceremonial and not cloyingly sweet. The sommelier recommended a sweet wine blended with cream and cava, which was very tasty. 🌟Each dish comes with a small card that introduces the ingredients and cooking method, making it easy to understand. At the beginning, they give you three small cards with different words. I chose “motivation,” and the last dessert was a corresponding small ice pop. I guess the different cards might just correspond to different flavors, haha. #Barcelona #BarcelonaTravel #BarcelonaFood #BarcelonaMichelin #SpainMichelin