Shibui

This is the Michelin star restaurant of the chef school I attended. I originally came to visit the kitchen with my classmates. Why didn&#39;t I bring the chef&#39;s uniform? Fortunately, we were in a hurry and we were safe. On Friday night, we arranged a very good location without booking, it seems that business is very depressed! My classmates and I chose the most classic 68 euro menu, some of which we have learned in class, so, the whole set of eating is not fresh, if you are curious about the classic Catalan cuisine, you may wish to try!

Trip Gourmet Awards

A Spanish-style restaurant in the center of Barcelona, the name of this restaurant is &quot;Xerta Restaurant&quot;, which is also a small name! This seafood fried rice is first-class!

Visited Barcelona for the first time for convention and wanted to do a nice meal for my group. We had a 7:30 reservation on Tuesday evening and walked into a strangely empty restaurant. The ambiance was clean and chic, and the service team did a great job of explaining how the tasting experience would go. The meal itself was great, with some major hits like the tuna and radish with a clear tomato juice to the impeccably executed snapper. By the end of the 10 course, 15 dish meal, we were so full we were barely able to walk away from the table. Who says you can&rsquo;t get full off of fine dining?? Overall, we had a great dining experience with plenty of wow factor. Definitely recommend Aleia for a special occasion!

The rich salad sauce is paired with fresh seasonal vegetables, plus small glutinous rice wrapped with lobster and vegetable sauce. If you eat Ta for breakfast, it is full of energy. The shrimp meat is tight and delicious. Whether it is lunch or dinner, you can be very satisfied!

The fore dish was selected with a heart egg. A whole. It looks very appetizing. But the cut is not hearty. A little disappointed. The fried mushrooms with it are delicious. Sprinkled black pepper. It&#39;s very body-smelling.

It is a great place to feel the local life, founded in 1954, with bar and bodega, the old refrigerator and barrel still in use; Like locals, you can make a beer or a home brewed vermut with olives, cheese, tomato bread, ham or various canned seafood, but the most important thing is always a confidant around you.

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