An extraordinary experience in Catalan cuisine, the restaurant is hidden in an ancient building in the 19th century modernist style, and the famous chef Jordi Vil&agrave; is a leader in bringing Catalan cuisine into the new era of Spanish cuisine (La nueva cocina), and it integrates innovative cooking skills to showcase it. Among the dishes. The Mediterranean red shrimp tastes extremely delicious, and the carbon-fired grilled fish with sweet zucchini flowers makes you feel reminiscent. The standard set of 8 dishes is full of weight, so you must experience it when your appetite is open.

Trip Gourmet Awards 2023

Alkimia

I&rsquo;ve never had cucumbers prepared so expertly. The staff was excellent, especially the sommelier, who made it fun for us English speakers. They gave us a whole experience, not just the food, and they deserve more Michelin stars.

Trip Gourmet Awards

Western restaurant full of romantic literary atmosphere, transparent cooking process, top chefs sitting in town, the price is also very high ～ and another good place to date... Especially the Victorian atmosphere, very romantic suitable for micro ～

My husband and I went to Majide on a referral by a local (we live in the US). Majide did not disappoint! We ordered their mixed tempura and it was honestly the best tempura we&#39;ve ever had! I had the tuna with truffles and it was outstanding! The fish is all very fresh and they pay attention to detail for sure! My husband enjoyed one of their duck dishes as well and said it was great! We love Barcelona and will be back to Majide the next time we are there!

Delicious, delicious, very delicious! Spanish paella is well-deserved, and Iberian black pork is even more flavorful. The facade is not big, there may be only more than 10 tables ... Fortunately, I have to wait for the melon baby ... The best thing is dessert. But I forgot to take pictures [stand hands]

The food is really good and the service is even better, they are super sweaty. I will be back for sure when I come back to Barcelona! The only thing about this restaurant it&rsquo;s the place, a little bit noisy with bad smells from the kitchen.

Great restaurant This is one of my favorite modern restaurants so far. The food was delicious with a wide variety of healthy foods. The staff was great too. This restaurant was recommended by the hotel we stayed in. The food here was delicious, the atmosphere was lively and the price was reasonable. I am not vegetarian, but I feel (dining at this restaurant) I can turn into a vegetarian.

加泰罗尼亚菜系中的非凡体验，餐厅隐藏在一栋19世纪现代主义风格的古老建筑中，名厨Jordi Vil&agrave;作为将加泰罗尼亚菜系带入西班牙新美食时代（La nueva cocina）的领军人，将其融合创新的烹饪技艺淋漓尽致地展现在菜品当中。地中海红虾味道极度鲜美，碳火烤鱼配清甜的西葫芦花令人不禁回味再三。标准套餐8道菜的份量十足，一定要在胃口大开的时候去体验。

已经身在巴塞罗那，必然想尝试加泰罗尼亚菜系中的精华。早就听闻这家餐厅的主厨Jordi Vil&agrave;是将加泰罗尼亚菜系带入西班牙新美食时代（La nueva cocina）的领军人，十分注重在创新融合的同时，保留住加泰美食的传统口味，于是和好友毫不犹豫地打开了对Alkimia的探索。Alkimia餐厅隐藏在一栋19世纪现代主义风格的古老建筑当中，用餐之处曾为Moritz酒厂厂主的私家住宅。跟着谷歌地图很容易找到餐厅的标识牌，进门前需要先按门铃。按了两次门铃之后，没有人响应，正在迟疑的时候，一位气质不凡的女士为我们打开了楼门，上到二楼，带着神秘感的蓝色灯光像海水涌动般将我们带进了餐厅。餐厅将老建筑古典的富丽与现代设计的简约结合的很好。餐厅顶部可以看到旧时的壁画。由于餐厅仅设6张桌子，本以为没提前做打算，很难预约成功。幸运的是仅仅提前了两天打电话，预约了晚餐却很顺利。由于来前在网上看到有评论说Jordi的菜品份量足，一般情况点8道菜的标准套餐就足够了，于是我和好友选择了98欧元的套餐。第一道菜红椒薄饼。看似极简的一道菜，原料中却加入了大西洋鲱鱼油，鲜羊奶酪和奶油鳀鱼酱。薄饼口感酥酥的，轻淡的奶酪和鱼油味与红椒融合，一种对红椒味道的全新认识。第二道是鞑靼式生拌海鲜。主料用了西班牙著名的Cigala长臂虾， 地中海红虾和金头鲷鱼。自己在菜市场买过地中海红虾和Cigala的人都知道，仅凭这两味原材自身的鲜美，就足以让人欲罢不能了，这道菜再配上浓度适中的橘类香气和金莲花籽，口感柔和，入口像能闻到海水的味道。正在意犹未尽的时候，服务员为我们端来了地中海红虾的虾头配鱼子酱，虾头的汁和鱼子酱的咸香一并入口，味道真的是让我和同伴欢天喜地。第三道菜名为金枪鱼圣女果。实际上除了金枪鱼，还有浸在伊比利亚火腿油脂中墨鱼，雪莉酒和柠檬汁做底。圣女果汁味浓厚，第一次在墨鱼的味道中品尝到伊比利亚火腿的味道。最后一小朵大蒜花看似清秀，却饱含芳香，口味实在是奇妙有趣。第四道红鲻鱼烩饭。饭粒的生熟度对于同伴西班牙人来说是恰到好处。虽然对于我们中国人来说，和所有正宗的西班牙烩饭一样，感觉饭粒中间有一点点夹生，汤汁的味道却已经浸入饭粒。吃起来不粘不腻十分有劲道。第五道依然是鱼类 - 碳火烤鱼。新鲜的多宝鱼配上生蚝酱汁，口感很好。最让人欢喜的是裹在酸甜口的黄瓜外的西葫芦花，很好的中和鱼的厚重，汤汁里有绿茶油，也十分解腻。这道菜美中不足的是烤鱼碳火的味道并不是很明显，使烤鱼的味道平平，没有惊喜。第六道菜炸薯条配烟熏牛肉。Chef采用了三种不同的土豆品种分别加工。虽然名为炸薯条，但实际上本道菜的独特之处在于鲜香浓郁的烟熏牛肉。吃完这道菜时，胃里已经有了一点饱感。然而真正的重头菜还在后面。第七道菜算是Chef的拿手创新菜品-鸡肉意大利饺子（Raviolis）。饺子分一大一下。上层的南瓜小饺子南瓜口感糯糯的，感觉很好。下层的鸡肉饺最上面覆盖了一层鲜羊奶酪最后一道菜的口味也比较重-香煎牛背脊和牛胗。牛背脊的火候掌握的很好，肉质的鲜嫩，但是汤汁的味道并没有特别的感觉。不知道是不是因为此时的胃已经极度饱和，味觉也变得不那么敏锐了，最后也是毅然决然的放弃了牛胗。第一道甜点是杏仁奶冻。奶冻上的鲜草莓味特别浓香，配上起泡酒制成的冰沙，口感清爽，化解了一些上道菜的厚重。最后一道甜点端上来之后我感到有点吃惊。一块份量又是不小的巧克力蛋糕配洋里味冰淇淋。好在巧克力的味道十分纯正，丝毫感觉不到甜腻，冰淇淋有李子的微酸，最终还是不费力就全盘消灭了。口感如此顺滑浓郁的巧克力味道如果是在一个有点微饿的下午品尝，一定可以解乏激活兴奋的细胞，只可惜此时此刻，起身的一刻，真的感觉要扶墙！

Already in Barcelona, I would definitely like to try the essence of Catalan cuisine. I have long heard that the chef Jordi Vil&agrave; is the leader of the Catalan cuisine into the new era of Spanish cuisine (La nueva cocina), focusing on innovation and integration while retaining the traditional taste of Catalan cuisine, so my friends did not hesitate to open the exploration of Alkimia. The Alkimia restaurant is hidden in an old 19th-century modernist building, where the dining was once the private residence of the owner of the Moritz distillery. It is easy to find the restaurant&#39;s logo with Google Maps, and you need to ring the doorbell before entering the door. After two bells, no one answered, and while hesitant, a lady of extraordinary temperament opened the door for us and went up to the second floor, bringing us into the restaurant with a mysterious blue light like a sea of water. The restaurant combines the classical richness of the old building with the simplicity of modern design. The old murals can be seen at the top of the restaurant. Since the restaurant has only 6 tables, I thought it was difficult to make an appointment successfully without planning in advance. Fortunately, I called only two days in advance and booked dinner but it went smoothly. Since I saw a comment on the Internet that Jordi&#39;s dishes were large enough, the standard set meal of 8 courses was enough, so my friend and I chose a set meal of 98 euros. First course red pepper pancake. A seemingly minimalist dish, the ingredients are Atlantic salmon oil, fresh goat cheese and cream salmon sauce. The pancake tastes crispy, light cheese and fish oil fusion with red pepper, a new understanding of the taste of red pepper. The second course is the stew-style raw seafood. The main ingredients are Spain&#39;s famous Cigala long-armed shrimp, Mediterranean red shrimp and golden-headed salmon. Everyone who bought Mediterranean red shrimp and Cigala in the vegetable market knows that the deliciousness of these two flavors alone is enough to make people want to stop. This dish is accompanied by a moderate orange aroma and golden lotus seeds. The taste is soft and the entrance is like smelling the sea. When the intention was still unfulfilled, the waiter brought us the shrimp head of the Mediterranean red shrimp with caviar, the juice of the shrimp head and the salty aroma of caviar together, the taste really made me and my companions happy. The third dish is called tuna holy fruit. In fact, in addition to tuna, there are inkfish dipped in Iberian ham oil, sherry and lemon juice to make the bottom. The Santa Juice is strong, and the first taste of Iberian ham in the taste of the inkfish. The last little garlic flower looks beautiful, but it is full of aroma, and the taste is really wonderful and interesting. The fourth red carp rice. The ripeness of the rice grain is just right for the Spanish companion. Although for us Chinese, like all authentic Spanish rice, it feels a little bit raw in the middle of the rice grain, the taste of the soup has been dipped into the rice grain. It is very strong to eat without sticky or greasy. The fifth is still fish - carbon fire grilled fish. Fresh multi-treasure fish with raw marinade sauce tastes good. The most pleasant thing is the zucchini flowers wrapped in sweet and sour cucumbers. The fish is very medium and heavy. The soup has green tea oil and is very greasy. The only drawback of this dish is that the taste of grilled fish carbon fire is not obvious, making the taste of grilled fish flat, no surprise. The sixth dish is French fries with smoked beef. Chef uses three different potato varieties to process them separately. Although it is called French fries, the specialty of this dish is the rich and smoky beef. When you eat this dish, you have a little fullness in your stomach. But the real heavy head is still behind. The seventh dish is a Chef&#39;s innovative dish - chicken Italian dumplings (Raviolis). The dumplings are divided into one large one. The pumpkin dumplings on the upper layer feel good and feel good. The chicken on the lower layer is also heavy with a layer of fresh goat cheese on the top - fried beef back and burdock. The fire on the back of the cow is well mastered and the meat is tender, but the taste of the soup is not particularly sensational. I don&#39;t know if it is because the stomach is extremely saturated at this time, the taste is not so keen, and finally resolutely abandon the burdock. The first dessert is almond milk. The fresh strawberry on the milk freeze is particularly fragrant, with smoothies made from sparkling wine, refreshing taste, and defuse the weight of some dishes. I was a little surprised after the last dessert was served. A piece of chocolate cake with ice cream. Fortunately, the taste of chocolate is very pure, the slightest feeling of sweetness, the ice cream has plums slightly acid, and finally it is not laborious to eliminate it. The taste is so smooth and rich chocolate taste if it is tasted in a slightly hungry afternoon, it must be able to relieve the fatigue of the excited cells, but unfortunately at this moment, the moment of getting up, really feel like supporting the wall!

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