Carta..and dining room (almost empty at 9:30pm on a Tuesday night)
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So happy to find garroxtas, "erizos del mar in Castellano, , on offer here ( 9 euro each)…stupendous!
But I did miss the little “toque” of garum that the chef added at ULTRAMARINOS MARIN. Once again, the bread was to die for! Does Barcelona bake the best bread in Spain? IS there a town/city with the reputation as having the best bread on the mainland??
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Next dish hit the jackpot, but ti would prove to be my last:
Toasts of bread to smear with Mallorcan sobressada (Soft Catalan sausage (where has this been all my life?) that had been touched by the grill) and delicious, honey. taken right from the comb. What an incredible sweet/savory combination. I’d eat here just to have that dish, but I imagine we could fiddle around at home and come up with a facsimile IF we had access to that great bread.
However, by that point, I was done. Could barely remain seated, no less finish the dish. I had to cancel my much-awaited grilled sea cucumber, which they call here “concombres de mar” (sad) and take home half of the sobressda, which I gifted to the concierge who acted enthusiastically delighted to learn which dish it was and from which restaurant it had come.
Small meal at PUR, with glass of Copa Markus Molitor Gold Spatlese=. 50euro
Highly recommend..just off Passig de Gracia near Casa Mila. I’m going to return just for that sobresada… Very kind service; handsome, contemporary space, overseen by Chef Nando Jubany. Michelin listed; one Repsol “sol.”
I’ll wind up with my (limited) survey of Ice cream in Barcelona soon. Right now, after a night in Jerez, I am in the countryside below Vejer de la Frontera.
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