This was my most anticipated meal of the trip. And I was maybe expecting too much. I loved it, don’t get me wrong, but after being moved the night before at Mugaritz, I was looking forward to get the same feeling and I simply did not. It’s amazing, the produce is obviously as good as it gets, but this kind of simple just did not get to me. I had in mind for this lunch to be amazed by the purity of each produce, a bit like at the best sushi places in Tokyo. That prawn for example, which has become one of Victor’s signature dish, is beautiful but I can’t say it’s a great dish. Even if it’s the most amazing prawn cooked to perfection. I will definitely go back though, as I know the fabulous meal I had the night before clouded my judgement and made me way more demanding, when it truly was a superb lunch.
Beetroot amuse bouche
Extra course: house-made chorizo
Another extra course: anchovy on toast
Goat butter
Oyster
Goose barnacles
Palamos prawns
Baby octopus
Baby squid
Grouper
Beef chop
Reduced milk ice-cream
Cheese flan
Little “madeleines” to finish
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