Leku — Restaurant in Barcelona

I visited this restaurant because of recommendation from my family. I had very high expectations, which were fulfilled completely - it not only was one of the most tastiest food I ever eated, it gave me an experience, which I will remember this place for a long time. I together with my mother ordered a full dinner, starter tapas, main course and desert. Notice, the menu is only in Catalan or Spanish (staff, besides the chef, is also speaking only Spanish or Catalan, but they are very friendly and will also try to help you, by pointing with a finger, which food today is the freshest and which wine is a good combination to a chosen food), so it would be helpful to use the Google Translator. As a starter we took croquettes, cod cutlets and artichokes in three textures. All of this courses were made exceptional tasty (croquettes had a crunchy thin cover and really delicious meat filling), and artichokes could wonder even an experienced gourmet ;-) For main course we took beef tenderloin and fish. Beef was fried to medium rare grade with potatoes as garnish - nothing more than needed, only really tasty meet and potatoes. The same situation with fish, fresh and juicy. As a dessert we took croquettes with rice pudding as filling and ball of ice-cream and cheesecake. Sweet croquettes wondered me. But cheesecake... I tasted many different cheesecakes in different countries, with different toppings and I have an idea, how it should be made, in order to be tasty. But I really don't understand, how it is possible to made a cheesecake with a really thin biscuit underneath, flamboyant surface and such creamy inside. It was the best cheesecake I tasted in my 20 years of life. Wine selection was also great, the staff helped us to choose a good combination to chosen food. Overall - if I could give them a Michelin star, I would do it. It really worth to visit it, if you are in Barcelona and if you want to get an unforgettable experience of Catalonian cousine brought to absolute perfection. I hope I will have a possibility to visit it...

Details matter and more importantly good food matters. Although I ordered the “executive lunch” prefixe I was blown away and disappointed. The starter of Garbonzo beans and fried egg was ok, the entree was just an overcooked chx leg quarter with fried potato slices, no sauce served on a chipped plate. Dessert continued this experience with half a piece of brioche covered in a chocolate spread with canned whipped cream. Service was not inviting, curt and made no attempt to provide hospitality. Decor was nice but again details matter- the wall next to my table was covered with stains and the light fixtures were held in place by paper clips. I would give anything to have this meal back. 20Euro was even too much for...

Leku (lloc en vasc), restaurant català fundat per la família Amor l'any 2004. Petit, amb les taules massa properes que fa que es perdi una mica d'intimitat. Compensa de sobres ;l'amabilitat, el bon tracte i l'acompanyament durant tot l'àpat. No parlem del producte. La mare ja era coneguda per les seves truites del divendres al matí per esmorzar, truites de tot tipus ;de patata, de ceba, d'escalivada... acompanyades com no, de pa amb tomàquet. Si tens vols fer un àpat (aproximadament 40 €) el fill-xef de la casa, en Sergi Amor, que dirigeix la cuina des del seu inici amb una acurada imaginació a l'hora de combinar sabors utilitzant productes de qualitat et durà a gaudir del moment. Crec que és un bon lloc (leku) per compartir i poder comentar. Començaria per les "croquetes de cua de bou" amb una suavitat que es fon. El "timbal de pop amb cansalada ibèrica i salsa de festucs" una barreja de contrast de textures i sabors. Les "flors de carbassó amb salsa romesco" una combinació de colors que el fan entrar per la vista per obtenir el resultat en boca. Els "ous estrellats amb pernil d'agla" sense estrellar perquè cadascú ho faci a la seva mida. Seguim compartint les "delícies de lluç", que s'ha de dir del lluc? només hi ha gust. Per finalitzar un "llom baix de 1kg",es la part del darrera de la peça, carn sucosa, magra i tendre. Cadascú al seu punt de cocció que fa que el greix traspassi la frontera del teixit per fondre's després en el nostre paladar. Per fer-ho rodó del tot, marinat amb un L'Alleu de 2016. D. O. Montsant (Priorat). Cupatge de garnatxa negra i carinyena. Concentrat, potent i elegant. En boca és ample amb un final llarg i persistent. No penseu que he oblidat els postres, no hi cap més. Un altre dia. Gratament sorprès, no oblideu...