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Epicuryan: Bodega 1900 – 05/26/2015

Carrer de Tamarit, 91
08015 Barcelona, Spain
+34 933 25 26 59

In its day, El Bulli was arguably the world’s most wanted reservation and there was a lot lamentation and gnashing of enamel when Ferran Adrià its closure. Then in 2011 Ferran and his brother Albert opened the trendy tapas restaurant Tickets which immediately grew to become one of many world’s hardest reservations to safe. For individuals who aren’t fortunate sufficient to safe a seat, the Adrià brothers have a comfort prize named Bodega 1900 throughout the road. Bodega 1900 takes its lead from the vermouth bars in style initially of the twentieth century and whereas the restaurant’s menu is extra conventional than its in style neighbor, it does function flashes of culinary modernism the Adriàs are identified for. Like most tapas eating places, Bodega 1900 affords an a la carte menu however the employees is comfortable to arrange a customized menu for its extra adventurous diners.

Para inciar el vermuteo – Vermouth to start out
We began the meal with a cup of the home vermouth. The cocktail is primarily product of the ever present Martini Rosso minimize with a little bit of their restricted Gran Lusso. The cocktail has a touch of sweetness coupled with bitter herbs and citrus clear that was akin to a lighter extra fruit ahead Negroni.

Patatas chips caseras con salsa de vermut – Do-it-yourself Potato Chips with vermouth
The tasting began off with a couple of snacks to accompany the aperitivo The chips had been skinny, crispy and equally scrumptious with the refined vinegar-y chunk of the home made scorching sauce or alone.

Algas crujientes – Crispy seaweed
The potato chips whereas gratifying, lacked the panache befitting an restaurant. The second snack was a bowl of deep fried seaweed, equally ethereal and crisp however with a extra nuanced umami taste and a tinge of sesame in addition.

Coctel de gambas – Shrimp cocktail
I’ve by no means been a fan of shrimp cocktail. The dense overcooked shrimp and blunt cocktail sauce really feel extra suited to a mediocre buffet reasonably than a advantageous eating institution. Fortunately, this far exceeded my expectations with a handy guide a rough uncommon texture and recent sweetness. The sauce was equally elevated, with a tangy zing that deftly complimented the flavour of the shrimp.

La acetuna-S con piparra – Gordal and Piparra olive
These had been a pleasant change of tempo from the ever present olives served at each different tapas joint. The creamy spheres popped releasing a pure olive observe tinged with a contact of anchovy-like salinity and smoke.

Pulga de cangrejo – Crab on toast
Subsequent up was pleasant crab salad. The strings of tender snow crab are smothered in a combination of creamy avocado and pungent romesco. The salad can be a bit lopsided texturally had been it not for the crusty toast level the dish was served on.

Pulga de salmón ahumado – Smoked salmon on toast
For this course, took a web page out of basic Jewish deli fare. The sliver of smoky salmon was ruled in a glistening sheen of truffle honey. The interaction between the sharp smoke and candy honey was additional elevated by the contact of lactic tang and the accent of the dill sprigs.

Esparragos naturales – Contemporary white asparagus
White asparagus is one thing of a uncommon deal with at house so I fairly loved these candy recent stalks. The asparagus was boiled then seasoned with salt, pepper, and a mustard glaze, easy but efficient with the succulent vegetal sweetness of the vegetable.

Berenjenas con salmorejo – Eggplant fries with tomato purée
This was a reasonably whimsical preparation of eggplant, minimize into thick sticks then deep-fried akin to French fries. Beneath the skinny fried shell, the eggplants had a reasonably creamy consistency. The piping scorching filling contrasted splendidly with the nippiness of the salmorejo which additionally conveyed a beautiful springtime levity.

Ostras Gillardeau n3 – Gillardeau oysters
I did not know there might be title model oysters however but right here we’re. The Gillardeau household has been elevating oysters for the reason that flip of the century and by that I imply the 20th century. The self-proclaimed “Rolls Royce of oysters” had been on the meaty facet however with a recent delicate salinity and a supple creamy physique.

Navajas en escabeche blanco – Razor clams in white escabeche
The frivolously blanched razor clams had been an enormous change from the earlier course. The deep saline taste and dense supple snap supplied by the clams had been heftier than I used to be anticipating as was the astringent tang of the Escabeche sauce.

Surtido de ahumados – Assortment of Smoked Meat
Given Spain’s penchant for pork, I used to be stunned to see the charcuterie was all fish however from begin to end the alternatives had been glorious. First up was a easy mackerel, the smoke a pure praise to the fish’s inherent oiliness. Probably the most elaborate of the quartet was an eel with saffron, the smoking gave the eel a denser really feel whereas the saffron added a contact of the unique. Following the eel, the tuna was rendered surprisingly mute; nonetheless it was straightforward to understand the fish’s even tender texture and the contrasting toastiness of the hazelnut accent. final however not least was the sliver of sardine, which packed an immense quantity of taste into a really tiny package deal.

Rubia Gallega – Dry Aged Beef Carpaccio
Rubia Gallega or Galician Crimson, refers to a particular breed of cattle that comes from the Galicia area of Northern Spain. The meat has been cured for 3 weeks in salt then sliced paper skinny, the result’s an ethereal sliver of meat that reveals a harmonious mix of beefy energy, butter, salty smoke, and meaty umami funk, absolutely the favourite of the night for each me and my girlfriend.

Jamón Ibérico 5 años – 5-year outdated Iberian ham
No tapas meal can be full with no serving of prized Iberico ham. The brothers supply theirs from Joselito, a household run enterprise that has been in enterprise for over a century. Aged for no less than 5 years, the meat has the advantageous creamy consistency and wealthy depth of porcine taste however reality be advised it was onerous to see a major distinction between this and different prime Iberian ham.

Ensalada de tomate pure – Contemporary Tomato Salad
The tomato was the right treatment after all of the cured meats. Glistening ruby hemispheres of recent tomato got here drizzled with olive oil and coarse salt including a fruity salty savor to go with the candy succulent fruit.

Croqueta de jamón Ibérico Joselito – Joselito Iberian ham croquette
Shifting onto the heavier cooked tapas, we began with a basic croquette stuffed with wealthy bechamel imbued with the profound porcine profile of Iberico pork.

Mollete de Papada – Pork Cheek Sandwich
Mollete refers to a kind of sentimental white Andalusian bread that’s normally served frivolously toasted and drizzled with olive oil or lard. At Bodega 1900 the bread was stuffed with a mixture of melted gruyere and tender pork cheek. The easy sandwich celebrated the efficient mixture of the 2 components highlighted with a slight mustard kick.

Mollete de calamares picantes – Spicy squid “Scorching Canine”
The Adriàs determined to channel some Korean influences for this dish, seasoning the delicate calamari with a mixture of kimchi chipotle and aioli. A lot blunter than the earlier providing, the dense bun and clumsy mixture of sauces overwhelmed the fragile taste of the squid.

Pluma Ibérica Joselito – “Iberian Pluma” Pork
At this level my girlfriend and I had been getting fairly rattling full however once we had been introduced with a skewer of grilled Iberico we discovered only a bit more room. Actually translated because the Feather Loin, the Pluma is minimize from a fattier part the shoulder giving it the textural nuance of lean pork with the complete throated taste of fattier cuts. The meat was paying homage to a yakitori model preparation, grilled and easily seasoned permitting the smoky char and richness of the meat to shine.

Pincho de cordero – Lamb skewer
We had been additionally introduced with a skewer of lamb contrasted with candy onion. A much less elegant meat than the Pluma, the lamb benefited enormously from the recent springtime distinction of the onion.

Albondeigas con sepia – Meatballs with cuttlefish
I anticipated a bit extra from this course. The meatballs had been fairly basic however reasonably one dimensional regardless of the inclusion of the cuttlefish.

El melón con vermut blanco – Melon with white vermouth
Coaxed by our server, we opted to start out dessert with a lightweight fruit chaser. The melon takes on a Jello-like consistency and a surprisingly boozy heft to go with the fruit’s inherent candy succulence.

Milhojas de cremo con su sorbete – Millefeuille with strawberry sorbet
Our closing dessert was a tackle the basic Millefeuille. The puff pastry was caramelized giving it a extra pronounced butteriness and denser crunch making it a becoming foil for the exuberant strawberry sweetness.

The meals strikes the correct steadiness; exemplifying one of the best of conventional tapas model cooking whereas celebrating the of creativity and dynamism of the brothers Adrià. Our dinner at Bodega 1900 was every part I may have hoped for and the double-take that our server gave when he noticed the invoice offered a humorous exclamation to an exquisite meal.

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