If you’re looking for a few scrumptious appetizers, began with the Bunyols de bacalla, containing a juicy center of creamy cod pate and a large plate of the famed Spanish Jamon de Iberico, thin and perfectly tantalizing. The main course featured a creative take on the classic Pulpo a la Gallega, where poached potatoes was blended with crushed and fresh flowers. Tender octopus was served perfectly salted and cooked to perfection without losing its moisture. I fought to lick my plate with the finest dignity. But it was the next dish that was to shock and awe the masses. To be clear, I am a devout lover of all things Offal, but sweetbreads have always hit a heart chord for me. Typically presented as small crisp nuggets served as a starter or side; on this particular occasion, they were not only large, but perfectly crispy on the outside and creamy within, covered with what I love most about this time of year in Catalunya, wild mushrooms. Well done, well done!
As for the wines, I would have preferred them in reverse. The Prado Enea 2000 from Muga (too bad they only had the ’01 in magnum, incredible stuff), which would have been delightful with the soft center of the sweetbread, but still held its charm with the rich cod Bunyols. This was followed by a 2004 Redoma from Neipoort, a wine that screams “essence of douro” with tobacco flavors layered over violets and dark berry foundations. In the end, I opted to finish my sweetbreads and sip the Redoma as I reflected on the meal.
Unfortunately, as my host needed to catch his flight, we skipped dessert and coffee. However, although the meal was interrupted by business negotiations, the incredible flavors were far from muted. Their subtlety and precision were not only apparent but appreciated. I will return soon, but this time, for a more leisurely stay.
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