Mi Adrià (Spanish Edition)

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Log in to get trip updates and message other travellers. Pollo St. Adria, Sant Adria de Besos. See all restaurants in Sant Adria de Besos. Adria Claimed. Closed today: See all hours.

All photos 5. Order Online. Spanish, Grill. Lunch, Dinner. Takeout, Wheelchair Accessible. View all details features. Location and contact. Is this restaurant good for brunch? Yes No Unsure. Does this restaurant offer delivery? Does this restaurant accept bookings? Is this restaurant good for special occasions? Can a vegetarian person get a good meal at this restaurant? Is this restaurant good for large groups? Can a gluten free person get a good meal at this restaurant?

Can a vegan person get a good meal at this restaurant? Is this a Mexican restaurant? Is this a place where you buy ingredients to cook your own food? Thanks for helping! Share another experience before you go. Reviews Write a review.

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Language English. All languages. English 2. Spanish See what travellers are saying:. Selected filters. Updating list Our journey to Enigma started in when we found out we were going to Scotland. We were originally going to try to go to Tickets, but the reservation website for the El Barri group is, in a word, terrible. Except for the night before, when we went to El Cellar de Can Roca. Eat This: Enigma is a tasting menu experience that involves traveling to different rooms throughout your time at the restaurant. When you make the reservation, you are given a code which is needed to get into the front door.

This was the only mishap of the whole night. Once inside, you are brought to the first room, which is called La Cava.

Here we were given our first few bites. We were first handed a cocktail, which was gin and dry vermouth and a spray of Mandarin orange essence. This was described as pancake air with caviar. To round out the first room, we were given an orange blossom sorbet, which was a nice homage to our sus drink at the beginning of this section. A great palate cleanser for our raw bar experience ahead. We watched as our chef sliced the squid so thin that it was transparent.

She then put a drop of olive oil and a drop of soy sauce on each of our pieces. One of my favorite bites of the night — so simple, yet so good. This was not how the lobster was served, but it looked so cool on the plate that I decided to use this as the picture. The claw was cut sashimi style and then topped with its own roe. Have you ever had goose barnacles with codium seaweed?

I doubt it. The barnacle was served with a sauce made of seaweed and sunflower oil. This was, as my buddy Branden would say, a taste of the ocean. The foie gras was cured in an anchovy salt while we were waiting at the table. The actual salt is cured with anchovies for over a year to bring out the subtle, extra-salty anchovy flavor.

So smooth and delicious. Off to the next room, La Planxa. The best part of visiting Spain is the Iberian Ham. Sorry Italy, but I think Spain delivers on the best ham in the world, and I try to eat it as much as possible when traveling there. I think the smooshed, non-flavorful peas I grew up on soured me to what an actual good pea can taste like. When they are this crunchy and cooked so well you realize the magic of the pea. Where Wayne comes from Kentucky , this is a delicacy. My dad has recently asked me times what Wagyu is.

God bless him.

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The mix of the sea urchin created an ultra-upscale surf and turf experience. What was cool was that the dishes were brought out and we were asked to eat them and then guess what we were eating.

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This was a fun exercise for all, and started a lot of interesting conversations. I adore a small bite placed on a large plate. I love to see where they place it and if there are any patterns, etc. A great first bite to the dinner portion. This was the outstanding dish of the night to me.

The lobster is cured in aged cow fat and had the most delicious, marbleized meat essence. Plus, they made this sweet music video to show how they make it. Try not to start dancing when you watch, I dare you. Sorry, soup lovers. I also love the refreshing flavor of coconut. I would have never thought to put these two things together, as I think of Morels as a cold, forrest ingredient and coconut as a tropical ingredient; however, they combined beautifully.

This was sea anemone served with lettuce heart and a lettuce vinaigrette. Pretty amazing. Trout roe in a roasted anchovy dashi with tapioca balls.