Read all the details I wrote about this restaurant and know about more dishes in the Part 1, Part 2, Part 3, Part 4, Part 5 and Part 6 of this series.
And with these last dishes we finished the more than four hours that the experience of eating this menu in this distinguished restaurant lasted.
- Coconut and mint cotton, mango mousse and asian pandan leaf soup.
- Priorat sweet red wine.
- Cheesecake cornet.
- Sweet aged wine.
- Chocolate peppers, oil and salt.
- Whiskey that they put on your hands so that you can rub them with it and smell it while you eat the next dessert.
- Whiskey cake (GEM).
Petit Fours:
- Hibiscus gummy.
- Raspberry marshmallow.
- Melting chocolate.
- Green curry sponge.
- Intense reduced butter caramel.
- Photo with two of the famous chefs: on the left Oriol Castro, in the center myself and on the right Eduard Xatruch.
Overall evaluation of the restaurant: 10 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.