My first 2 star experience and a relaxing and cozy one. - Cinc Sentits Barcelona - Kaufe eine Reservierung
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π 5/5 - My first 2 star experience and a relaxing and cozy one.
By π» @Derek L., 10/24/2023 3:00 am
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During this trip to Barcelona, we ran through a gamut of cuisines, first focusing on traditional tapas before venturing out into some fusion. Tasting elevated Catalan classics was a great cap to the trip. To begin, we were ushered into a welcoming area with wooden stands that served as the furniture for presenting the welcome course, a series of bites showcasing the molecular gastronomy prowess of the chef and a nouveau experience of the flavors of Spain. 1) For our welcome course, our three bites were: Faifo olive, tomato sofrito with parsley jelly and san Filippo anchovy, and crispy chicken skin with pine nut emulsion + chicken liver parfait + prune macerated in vi ranci. The welcome house literally is presented so that each bite is a smooth olive-shaped object that consists of all of these ingredients mixed into 3 separate bites. At the end, we got to have the I think was either the vi ranci or vinho verde (green wine) in a glass and it was absolutely the best mix of fresh and sweet like an alcoholic green grape. The bread was delicious and the olive oil they produce is phenomenal. I would buy a bottle of that stuff. For drinks I ordered the Most Flor from Llopart, basically an elevated non-alcoholic grape juice. This is by far the best grape juice I've ever had in my life. 2) Porrusalda was delicious with the crispy string potatoes and smoked trout roe being the star. The leek and potato foam made the whole thing so smooth and it was also nice to see it served in an eggshell 3) The prawn dish wasn't super special, just a nice cured prawn tail with some crunchy elements in the crisp and croquette 4) It was nice to see the chestnut represented in several ways as a mimetic chestnut that was actually made of candy shell and chestnut paste as well as the savory chestnut element served with a fried quail egg. The taste wasn't the most eye opening but it was very visually appealing 5) Scallop - again not super special but an opportunity to taste the famed Iberian ham in chip form 6) Medieval beef - definitely the most boring dish here. braised oxtail with wine sauce is a flavor that's super common and then the nixtamalized squash was just basically eating semi-soft versions of these vegetables. I'm not really sure what the nixtamalization did as I was hoping it would strengthen the flavor. 7) Trout - also kind of diasappointing in that the texture of this was slimy. I'm not sure if I liked gently warmed trout although I will say the aged sherry sauce and grilled pepper emulsion were by far the best sauce accompaniments of the night 8) Pork from sagas - solid tenderloin of pork, not much to write home about Now we get into the trio of desserts 9) Tangerine and Saffron - I absolutely love sorbet so I'm probably a little biased but the meal definitely needed something refreshing and this was it 10) Fig - also a lovely dessert with presentation of two types of fig to have both the sweet caramel flavor from one fig and a fresh, herbaceous flavor from the other. What made this one super cool was they used liquid nitrogen to make frozen fig leaf cream that they ladled like dippin dots onto the dish 11) Last Temptations - a trio of mini desserts in the form of lemon tart, creama catalana, and chocolate + olive oil + bread. Overall, I don't remember too much of this one but I think they were solid molecular gastronomy representations of these desserts. Finally they sent you home with a tube that contains a squeezable form of hot chocolate and cookies. A cool concept and a nice souvenir to take home. Rest assured I only waited until the next day when I flew home to enjoy and it was an experience. Overall this was a cool experience of the flavors of the Catalan country and I felt that the quality of food and service was enough to warrant this as a lovely experience. Make reservations in advance, of course. I believe I had to reserve 2 months in advance.
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