A Barcelona Delight: Cinc Sentits
Spring Peas from Llavaneras with five herb ice cream and mint powder
Iberian suckling pig marinated for 14 hours served with apples in two textures. The left is apple sauce, the right is a baked apple.
There's much debate in the foodie blogosphere about where to dine in Barcelona. Everyone is saying Spain is putting out the best new foods. I may be in the minority, I may be crucified, but I must speak the truth. I am not in love with the food in Barcelona.
In general, there's little variety in flavor profiles. How many ways can you stretch Iberico ham and Manchego cheese? And the tapas have been a starchy potato on top of starchy french bread. And everything's a bit too fishy. That's my impression of the food after trying everything from fine dining to street food for a week.
There is one stand out and that's Cinc Sentits. Located in the Universitat area in a small sleek modern space, it just received one Michelin star. The more molecular dishes still put taste as a priority over technique. The reverse has been the downfall of many a modern dishes. The restaurant prides itself on harvesting local ingredients. The food was delicious. The service impeccable. The stand out was the suckling pig and the seasonal peas with herb ice-cream.
Enjoy the pictures as you turn asparagus green with envy.
www.cincsentits.com
