Restaurant Gaig Barcelona Review

Pigeon meat, mushrooms, meat dishes, rice, oily and bright, and the beauty of being stunned on the table is more dazzling in the sun. Pigeon meat is delicate and tender. The red texture is like a shy little girl. The grains of rice are full. The bullet teeth are not empty. The amount is slightly greasy. The saltiness and the amount of rice are positive. It can be very good. The small town in the afternoon sun in Spain can be seen in an instant. The bright vitality is very good. It is carefully divided into three parts. The sauce cooked by broccoli is a large stroke on the blue disc. The most ink-colored small broccoli is vinegar-based and roasted. It is also decorated with fried kale to crispy, like a white coconut tree. The huge octopus swayed with the wind is beautiful. It lies half-ly in the plate. The meat is fresh and tender. Although the elasticity is slightly lacking, the soft and tender taste is the Mediterranean chapter in the memory of the day and night. Fish is right. There's nothing more satisfying than having a dessert after a meal. Milk/cream/lemon peel/cinnamon powder mixed into a large piece of Catalana cream, topped with a thin layer of caramel. The sweetest juice left at the bottom is a juice mix of lime and lemon. The cream is more like the sweetness of citrus. The sweetness of the second half is directly sweetened. It is the sweetness that is needed in recent days.