We’ve dined here twice with our HO friends, but this will refer to our latest visit.
Being a Saturday lunch we began with a glass of Lustau Rojo vermouth from Jerez along with the house welcome dishes of Iberian fuet by Montaraz (Extremadura) with olives and a rich sea urchin cream.
Far too tempted by the beautiful display cart of the “specials of the day” that chef Ramón Freixa himself presented to us, and not carefully contemplating the cost of the finest of the wild caught fish brought in daily from Spain’s famous piers (Palamós prawns, turbot/seam bream from Getaria, Cantabrian lobster…), we threw caution to the winds, going off menu with only one exception.
We (or better still, I, the culprit) ordered the precious tear peas from the Maresme (as preferred by Catalan chefs, their “home” product), fried goose eggs with shaved black truffles, delicate verdinas, the small Asturian beans, with clams and spider crab (a regular menu item) and a quite large (2.1 kilos—-ouch!!) of grilled red snapper to share among three.
Having no room for his wonderful desserts, such as the flambéed tableside babá al ron añejo with whipped cream and chocolate caviar we enjoyed at our last lunch, we opted for only coffee along with complimentary almond cookies and chocolate clusters.
For this his new eponymous restaurant, Ramón has organized a large, snappily dressed, well honed staff who are all extremely attentive and super friendly.
While ours was a splurge luncheon given our expensive off menu items, one can dine much more reasonably here, as we did on our initial visit, taking care in ordering.
When sticking to traditional menu of classic haute cuisine (like the fabulous sea bass Wellington that can be shared among 4) one can enjoy the refined, Art Deco surroundings, elegant table settings and superb service of this newcomer on chic Calle Velázquez for around 90+/person for a special treat.
It receives one Repsol sun, a Michelin recommendation and a 7.9 Macarfi rating.
His 10-seat Ramón Freixa Atelier downstairs serving only 10 diners a 17-course dinner tasting menu (Wed-Sat only) has been anointed with 2 Michelin stars and 3 Repsol suns.
The elegant upstairs dining space
The chef taking our order
Amuse bouche
sea urchin cream
Tear peas from the Maresme
Fried goose eggs with black truffle
Our enormous red snapper to feed 3, pargo
The best part–the head!
Dessert treats with coffee
