Last night in Restaurant Lasarte. Totally a lucky dog to get the reservation. Deeply empressed by the amazing courses.
Restaurant Lasarte, worthy of the local choice of Barcelona Michelin 2 star Spanish style cuisine, worthy of the Michelin star restaurant, the quality is very first class. Their Spanish prosciutto, is simply amazing!
Lasarte Barcelona's newly minted Michelin Samsung has the privilege of sitting on the chev's table with a mid-console view of the kitchen. Unforgettable dishes include five-flavored butter, chilli mousse and lemon smoothie, warm and cold stimulation, slow-cooked sea bass with snail, raw acorn black pig and pure meaty local steak.
Blow Martin Berasategui! Everything from communication, service to seasoning, cooking, creativity, presentation and even portion size is perfect. This is what a three-star restaurant should look like. Basque cuisine is indeed the forefront of Western cuisine.
Foie gras tower, Tibetan eel, pickled pepper mousse, Tibetan squid, what a fairy match. The combination of frozen watercress balls and champagne foam with oysters, Brazilian coffee and roasted goat's milk with sea prawns requires much imagination and keen sense of taste. All the dishes of the signature garden salad are like floating on the water of a pond with morning dew. After I asked, I learned that the transparent gel is a sac containing tomato seeds from each tomato. The style of painting has changed again and it is completely authentic wagyu dumplings and Japanese grilled eel. And finally someone paired roasted pigeons with kimchi. Then the dessert actually deconstructed the green papaya salad in Southeast Asia and made the chili powder into ice cream.
The general western food always starts from amazing and slowly returns to plain, but Lasarte made a whole meal and is full of praise. Do not stick to form. While being innovative, we never ignore the taste. Others may be chefs, but Martin Berasategui can be called a great artist.
The restaurant is located in the center of Barcelona, in a great location. The decoration of the restaurant is elegant and the service is attentive and considerate. The dishes are mainly Mediterranean cuisine, and the foie gras on the first plate is very amazing. The ingenious use of white butter, mushrooms, tomatoes, spinach, and beetroot presents five-color butter, which is very delicious with handmade bread. The chef chooses Japanese Wagyu beef to make traditional raw beef mixed with cheese ice cream to balance the taste. The roasted pigeon is just right, tender and juicy. The last ice cream with basil leaves and fresh mint is very greasy and refreshing.