Or patrons could say: "I eat everything but roasted peppers."
From this, the restaurant builds a personalized menu for
the table.
Examples of tapas include exploding olives (an El Bulli legacy),
mini airbags stuffed with Manchego cheese, cannelloni of
avocado stuffed with crab, finely sliced home-salted tuna belly
painted with cured ham fat of jamon de toro, spiced tomato
tartare served with bread crisps, eggshells filled with a potato
cream, truffle and egg, or cornet with tuna and nori.
Designed like a fairground complete with candyfloss machines
and ice cream carts, the décor is whimsical, full of colour, and
cheerfully theatrical.
There are six open cooking stations, bar counter seating, heavy
wooden tables on one side, and bright wrought iron chairs
and light coloured tables on the other. Colourful globes are
suspended from the ceiling and wait staff wear coat-tails.
From precise preparation, to artful presentation and divine
food, here is a playground for tapas and sweets no food lover
should miss.
www.es.bcn50.org
LA COMISARIA
Valencia, Spain
This is an absolute gem of a place, a small and intimate restaurant serving tasty tapas-style dishes with a decidedly stylish
twist. The food is simply fantastic and super fresh.
The cuisine is an exciting Mediterranean and Asian fusion. The
inventiveness, presentation, delicacy and balance of flavours,
plus the expert use of regional produce, all influenced by Asian
flavouring, is exceptional.
Owner-chef Eddie Phillips Blanco creates his devilishly innovative dishes in the open kitchen and takes great care with each
plate he sends out. The beautifully presented food epitomises
small works of visual art in every dish.
Do not miss those fun peta zetas desserts – Spanish candy that
produces little explosions when put in the mouth.
Both the ever-evolving food and the astutely selected wines
reward diners. Hospitality is tremendous, from start to finish.
www.lacomisaria.com
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