About Our Meal
What could be better than starting our journey with a nice cava?  Our amuse-bouche was accompanied by a bottle of Huguet Cava Brut 2003 - nice concentrated aromas of fresh apple and lemon.
Our 30+ course meal began with gin fizz, a martini glass containing chilled lime cocktail, blanketed with warm yogurt foam created by one of those El Bulli foam machine.  The combination of warm creamy foam followed by cold citrus flavour was enough to awake all our senses.  This fresh palate cleanser, with a twist of temperature contrast, was a brilliant start of our gourmand experience.

Next came the famous spherical olives floating in a jar of olive oil where the server scooped them one by one onto our plates.  Instead of regular olive, they encased the essence of marinated olive in a thin gelatinous skin.  It burst inside our mouth when biting into it, resulting in a wonderful little explosion of flavour. What a magical sensation!

The servers continued to fill up our table with various surprises.  The golden nuggets had a “rice crispy” texture, very light in taste, contrasting with the long lasting oily taste of the previous course.  The pineapple frits, dehydrated pineapple dusted with anise, could be a perfect mid-day snack.  It is actually similar to astronaut food which you can buy in many science museums.

Spherical olives	Golden nuggets	Pineapple frits

The beetroot and yogurt meringue looked like raspberry dusted with sugar. The rice and parmesan cookie was plain, but the lemon bits on top brought a burst of sunshine to the wafers. The tile was actually curing cheese presented in the form of three tiles of different flavours -- yogurt, pistachio and black currant.  

Our eighth dish, salty “Catanias”, was walnut completely covered in cocoa. A bitter taste to end our amuse-bouche courses, but a magnificent start of a wild gastronomic marathon!