Eating - Barcelona - page 55

Diners may encounter olive oil 'caviar', 'snow' made of gazpacho with anchovies, gelli-
fied parmesan turned into spaghetti, or countless other concoctions.
The dining rooms themselves also offer a reconfiguration of the five-star dining experien-
ce. Restaurateurs generally aim to create warm and buzzing spaces, with artful design flour-
ishes, without the stuffiness and formality typically associated with high-end dining.
Celebrity Chefs
Albert Adrià, brother of Ferran of El Bulli fame, has brought culinary fame to Barcelona
with his growing empire of restaurants. Tickets is a delectable showcase of whimsy and
imagination, with deconstructed tapas dishes like liquid olives, 'air baguettes' (made with
Iberian ham) and cotton-candy-covered trees with edible dark chocolate 'soil'.
Other great chefs continue to redefine contemporary cuisine. The Michelin-starred chef
Carles Abellan, creator of Comerç 24 , Tapas 24 and other restaurants, playfully reinterprets
traditional tapas with dishes like the melón con jamón, a millefeuille of layered caramelised
Iberian ham and thinly sliced melon.
Another star of the Catalan cooking scene is Jordi Vilà, who continues to wow diners at
Alkímia and Vivanda with reinvented Catalan classics. Other major players on the Catalan
dining scene are Jordi Artal at Cinc Sentits and Xavier Pellicer at ABaC and Barraca .
Tapas Bars
Tapas, those bite-sized morsels of joy, are an essential pillar in Barcelona's culinary scene.
Like all elements of Catalan cuisine, the breadth of choice when it comes to tapas is ex-
traordinary. Tapas bars are found all across the city. Most open earlier than restaurants - typ-
ically around 7pm - making them a good predinner (or instead-of-dinner option). Some
open from lunch and stay open without a break through late-evening closing time.
As per the 'bar' designation, these places are less formal than restaurants, and drinking is
an essential component in the experience.
ORDERING TAPAS
Ordering tapas generally works like this: you take your seat at the bar or one of the cafe-
style tables usually on hand, order drinks - try the slightly fizzy white wine (txacolí), a glass
of cava (sparkling wine), a housemade vermut (vermouth) or a refreshing caña (draught
beer) - and ask for a plate.
Many of the tapas are montaditos (a sort of canapé), which can range from a creamy
Roquefort cheese and walnut combination to a chunk of spicy sausage. They all come with