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BARCELONA DINING REPORT; 2/11 (continued; this is part two)

The first section details dinners at PacoMeralgo and Cal Pep; here is the link:

http://chowhound.chow.com/topics/768881

HISOP

This was the best meal of our trip thus far and was, in a word: thrilling! A million thanks to those who recommended it here on Chowhound.

Dishes were so complex, and so delicious, that I soon abandoned my quest to note exact descriptions of each course. Please forgive any slight errors. The restaurant is small, with perhaps 10 tables set in a rather stark, white, black and red contemporary dining room.

Two of us opted for one Tasting Menu (half-portions of three menu courses, plus cheese and dessert, an excellent value at 48euro) and one Chef's Daily Menu consisting of normal portions of two courses, plus dessert, 25 euro). We were showered with two amuse gueule and one sherbert as well.

The first amuse was an intensely flavored and delightful cold pea soup with berberecho, ham, and "agua de mar." Second, tallarines de sepia, a sort of fettucine of squid, on a base of slivered green beans, with specks of black truffle, oyster sauce, and a nut viniagrette. Both outstanding.

Service is relaxed and friendly, but competent, and wait staff speak English; there is also a menu in English.

My Tasting Menu began with a smashing and updated version of the classic Pulpo a la Brasa, served here with Romesco. Two hefty chunks of octopus artfully arranged on top of a curlicue of the flame-hued Romesco. Yes!!

My fish course, again from the Tasting Menu, maintained the heights of the previous dishes: San Pedro (San Pietro) in a pool of artichoke puree punctuated with dots of black caviar from the Val Arran in the Pyrenees. The fish wore a shawl of cansallada, a Catalan pork product often described as similar to bacon.

My next dish elevated me to the stratosphere: A cube of tender suckling pig with crackling skin topped with slices of black truffle and served with a sauce of ceps and a mound of "frozen dust of ceps," and a slash of a reduction of milk (!!) One of the best dishes I've enjoyed in Spain this year. Or any year! Actually, one of the best dishes of the past year!

After this, a mint "mojito" sherbert with a touch of rum.

And then: A generous cheese course with a number of selections from Catalunya and the Pyrenees, along with Taleggio and a blue, and a cube of membrillo.

Bread here--three types are offered--is excellent; both Catalan Arbequina oil and Picual from Jean, are offered for dipping.

To close: A light, frothy, semi-liquid confection of passion fruit, dried apricots, and tea
(the seeds of the maracuya provided a wonderful textural component in this swirl of sweet deliciousness)

A simply outstanding dinner and a bargain at 48 euro.

My friend's 3-course meal was also excellent, if less thrilling: The first course after the amuse was a Carpaccio of prawn in a mussel puree, with batons of the Catalan root vegetable, chirivia (pastinaca sativa), or parsnip.

She was given a choice of fish or meat, and chose the latter: Two double lamb rib chops served rare and accompanied by a blueberry sauce. The meat was excellent but the dish was less exciting than the others.

To close the three-course dinner, my friend was given a dessert plate that included a brownie, with panna cotta and two ovals of gelato.

We began our dinner with glasses of cava and continued with a red from Priorat, the esteemed Catalan wine region. Both were chosen by our server.

At 101 euro for two persons, including four glasses of wine and a bottle of water, dinner at Hisop was an incredible value.

http://www.hisop.com/

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  1. TICKETS

    I snagged a reservation online two weeks previous to our arrival (an admission that drew the envy of a few food-obsessed locals) to this new venture helmed by Albert Adria and the Iglesias brothers of Rias de Galicia fame.. AA apparently left Inopia in the hands of his partners at that nearby eatery (which is now called Lolita) to put a "low cost branch of El Bulli in Barcelona."

    "I don't want to open the best tapas bar in the world, but instead, a tapas bar for the whole world," Adria had been quoted as saying.

    Tickets is located in an original threatre and cabaret district of the city, the Parel.lel, hence the theme of the restaurant, with servers dressed up as movie ushers. A top-hatted and coat-tailed emcee at the front door checks reservations and lowers the red velvet rope for the fortunate few.

    Tickets is vast, with several food stations and seating at tables or along the various bars which wear a seamless white sheathing reminiscent of Corian. There is at least one vast tv screen for sports events, continuing the entertainment theme.

    The real entertainment here, however, is watching the staff compose the concoctions that will end up on your plate! The folded paper menu, emblazoned with the names of the restaurant's sponsors, which include but are not limited to Coco-Cola, Lavazza, Moet & Chandon, and Joselito (sponsor's names also appear on the staff uniform sleeves), contains a long list of plates divided into categories including: El Picoteo, Tapitas del Mar, Los Ibericos Joselito, Tapas del Mar, and Los Xuxis.

    We were seated at the bar near the entrance and were attended by an enthusiastic young server. We had ample chance to ask questions of the staff behind the bar who assemble the plates, but do not do any actual cooking there. Guided by Manel, our server, this is what we ate:

    Las Aceitunas-S Variedad verdial de Tickets: 7.10 euro. A jar that looked like olives in oil and citrus peels was places before us, but when Manel scooped the olives onto our spoons for eating, we realized that they were not actual olives. We were instructed to eat these in one bit. What followed was an explosion of flavor as the "olive," which was actually composed of some kind of seaweed if I heard correctly, exploded in our mouths, releasing an explosion of complex flavor.
    "So this is what molecular gastronomy is about," exclaimed erica!

    Next arrived Jamon de Toro: impossibly thin squares of cured ventresca "painted with the fat of Iberian ham," and arrayed on waxed paper. 12.50 euro Exquisite!

    Tartare de Tomate served on "pan crujente," or cracker thin squares of bread, was like no other tomato tartare I had ever tried. Simply the essence of tomato, squared!

    Equally fabulous was an artichoke-shaped crock filled with artichoke hearts (probably cooked sous vide) and scattered with crunchy and imcredibly flavorful "jamon crujiente" 7.80 euro

    Mousse de Ajoblanco de Almendras con uvas y Pedro Jimenez was an impossibly light and frothy take on the cold Andalucian summer soup. Outstanding! 4.80euro

    Pipas de Conejo with allioli espumoso was a mound of miniature rabbit ribs, perfectly fried and accompanied by a frothy allioli. 11.50

    Coca de panceta adobada. What I thought was a take off on pulpo alla Gallega was, instead, folded slices of Joselito panceta dotted with pimenton, seared with a torch, and served atop pan crujiente. 3.40 euro If you like lard, you will love this luscious mouthful!

    Airbaguette de panceta Iberica Joselito brought more panceta, this time wrapped around a hollow mini "baguette" 3.40 euro

    My neighbor was kind enough to allow me a healthy taste of her Bacalao con nectar de tomate which was dotted with black olives that are like no black olive I'd ever tasted. This dish went out to many diners and for good reason! 3.40 euro.

    With water, two glasses of Torello rose cava, and a scoop of vanilla gelato imbued with ginger and cinammon, the total bill for two was 85 euro. Large appetites would need to sample many more dishes. We heard servers speaking English to other diners, so non-Spanish speakers should not fear!

    Albert Adria was in attendance, and working very hard during what was only the second night that Tickets had been open to the public.

    http://www.ticketsbar.es/

    The gin bar, Xixbar, around the corner on Rocafort, 19 is a cozy spot,with good music, for a cocktail or wine before or after dinner.
    http://www.xixbar.com/

    7 Replies
      1. re: erica

        I'm drooling on my keyboard! Thanks for the report!

        1. re: erica

          Do you have any idea how far in advance they accept reservations? I can't tell from the booking site if the reservations for June are not yet available OR if they are booked solid.

          I'm hoping that they just don't book that far in advance....

          1. re: CEfromLA

            I heard (but this was rumor) that they were booked solid for the next three months. I would just call them and ask, or ask your concierge to do it if you will be staying at a hotel.

          2. re: erica

            what an amazing post. i am going to tickets in 2 weeks and can't wait!! we also have a reservation another night at 41 degrees. did you go?
            do you have any recommendations for a seafood restaurant and a restaurant that is open on sunday and monday..thanks

            1. re: karen gold

              Botafumeiro, a Galician seafood temple, is open on those days. It is in the Gracia area, which is lovely. I have not been there but the reports are very good and it is open from 1pm to 1am.

              http://www.botafumeiro.es/

              1. re: erica

                thanks for the recommendation...we are off monday to barcelona and already know there's not enough time !!!

          3. thank you for taking the time write such a detail post. And also for PacoMeralgo.

            1. Excellent reports. Thanks.
              We only have one night in Barcelona in couple week's time and I'm leaning on HISOP or TICKETS for our dinner. Still have to decide which one ... but your reports are helpful.

              2 Replies
              1. re: RCC

                fantastic reports--once again we seem to be following in your footsteps as we'll be a week in Barcelona in April. And I'm so confused in making restaurant choices--there are just too many to select from! Looking forward to the rest of your dining experiences this week!

                1. re: RCC

                  RCC, unless you are a Friend of the Adrias or the Iglesias, I would prepare to wait a very long time for entrance to Tickets. They have online reservations and in the last 2 wks or so, the whole March calendar has been booked. Solid.

                  As in the style of Inopia, they will save some seats for 'walk-ins'.

                2. Thanks, erica. As usual, your reports are thorough and the fact that you include the prices is much appreciated. I don't know when we will get to Barcelona again, but in the meantime I am enjoying the vicarious pleasure of your experience.

                  6 Replies
                  1. re: rrems

                    Thanks for all the positive comments! I have been getting up early every morning to try to cover the previous night's meal. I am rushing a bit so apologize for errors.

                    CAN MARTI

                    I was determined to sample calcots during this trip. I had been to Barcelona before but always missed the Jan-March season for this much-beloved variety of winter onion, which resemble the leeks that we have back in the US and are sold in large bundles here in the markets. Although there are restaurants in the city that offer calcots, I wanted to try them grilled over a wood fire in a more rustic setting.

                    So, yesterday about noon, we set off on the FGC train from Placa Catalunya, getting down about 15 minutes later at Peu de Funicular, north of Sarria on the same train line. There is a funicular here that whisks passengers up the steep Vallvidrera hill to the neighborhood that houses the restaurant.

                    Unfortunately, the person who answered the phone at the restaurant had assured me that it was only 10 minutes from the train stop to the Can Marti. Did she think I was driving?? She also neglected to mention the funicular!

                    What ensued was a STEEP walk, that so depleted us that after about 20 minutes of panting, I literally planted myself in the narrow road and flagged down a passing workman in a truck and begged him to give us a lift up the hill.

                    Can Marti sits amidst private houses in what looks like an upscale suburb of BArcelona; request a window seat and the entire city will spread before you. That is, if you have a sunny day, which we did not. It was cold, drizzly, and a bit foggy.

                    So the view was compromised, but the food? I loved this place! It would not have been more rustic if it had been in the Cerdanya. The restaurant appears to be a small private home, with a glassed-in dining room at the rear and a large brick grill area set into the back of the house. Piles of wood loom everywhere.

                    The menu is in Catalan, but they do have one in English as well. (But not in Castillian for some reason!)

                    Set menus are offered (including a calcotada feast for 30 euro that included a parade of grilled meats, wine, etc) but we chose from the a la carte offerings:

                    Everything was grilled over the open fire.

                    Artichoke. (6 euro) delicious!

                    Torrades amb tomaquet. (here they bring you the toasted bread, along with a few small tomatoes and a garlic clove; oil and salt are already on the table; you make your own pa amb tomaquet)
                    1.10 euro each)

                    Calcots. A bundle of about a dozen, along with a bowl of piquant romesco for dipping (one ingredient is secret so I could not get the recipe). 8 euro. Incredibly sweet!! I Loved these charred beauties!! Bibs are supplied but prepare to get very messy!

                    Mongetas, or white beans 2.90 euro. Excellent--with a crunch on the outside that might have come from bread crumbs.

                    1/4 rabbit 5.50. My friend thought this gamier than those in the US; I liked it; portion is for small eaters, though.

                    Costelles de xai, or lamb ribs 14.50 euro. Tiny ribs and one other part of the lamb. Tasty, with char.

                    With water and house red wine, plus two cafes, the total was 45.80 euro for two.

                    If you are here in calcot season and you want to sample true Catalan food, I would consider this
                    restaurant an essential stop on an eating tour. The entire trip from downtown takes under an hour. Do not miss the funicular at the train station. Make sure to sit in the second or third car of the train so you do not miss the short platform at Peu de Funicular.

                    An afternoon I will not soon forget!

                    http://www.canmarti.info/

                    Details to follow on Quimet/Quimet and Lolita. When I get a moment to breathe!

                    1. re: erica

                      QUIMET I QUIMET

                      This miniscule Poble Sec tapas bar serving cucina del autor has been written up so often that I will add only a few comments, based on our short visit last night.

                      First of all, this place is tiny! Think the size of a Manhattan living room, and I am not talking about the Dakota here! Picturesque does not begin to describe the surroundings. Every surface from bar to ceiling, and in some places from floor to ceiling, is lined with shelves brimming with every imaginable type of spirits, wines, and vinegars. (My search for E. Lustau 1/24 vinagre de Jerez has ended right here; 11 euro; I had been told earlier in the week that this is no longer in production, so I felt I had scored quite a coup)

                      By the time we arrived at about 8pm, the place was tightly packed with a mixture of what appeared to be locals, along with a contingent of youthful Americans. The barman, who I assume is the owner, remained unflappable despite the heaving crowd, and accorded us a very warm welcome. We drank two rose cavas. The round of torta del Casar on the bar solved the question of what to sample first. We were given healthy dollops of this Extremaduran cheese, considered among Spain's finest, topped by glazed chestnuts, on rounds of toasted bread. Simple yet masterful. A truly fabulous combination of flavors.

                      Next and last, was the pork terrine, also served on toast rounds and topped by a tangle of pickled vegetables and a slash of balsamic reduction. After that, the din was just too much for me to bear. Total cost for the two cavas and the two tapas was about 14 euro. All food is cold; choose from the bar or look around and see what your very close neighbors are enjoying. Much in evidence were combinations of smoked fish including salmon, and the canned shellfish for which the country is so famed.

                      1. re: erica

                        Hi Erica, great reports! We were the ones sitting next to you at Tickets, I don't remember if I told you at the time but I think it was because of some of your earlier posts that we managed to also snag a reservation, which I'm so appreciative of. Anyway, I just wanted to share the pictures from that meal at Tickets (couldn't think of another way to get it over to you). I know we ordered lots of the same things, so thought you might be interested!

                        http://eateveryday.blogspot.com/2011/...

                        Also, I cannot thank this board enough for all the recommendations; we had some amazing meals during our trip to Barcelona, Madrid, San Sebastian, thanks to you guys. In addition to Tickets, we had really great meals at Hisop, Urepel, Bodegan Alejandro, Le Cabrera in addition to tapas / pintxchos hopping in San Se and Madrid (La Latina). I'm just sorting through all the pics (and still recovering from all the food), but reviews and pics will be posted soon.

                        1. re: ericat

                          From one erica to another:

                          Marvelous pics! Did you know that I had forgotten my camera, so these are especially welcome! I am eager to read your comments about all your meals....I know that we agree that Spain is the mecca when it comes to food!

                      2. re: erica

                        Erica, I'm crying because I wasn't there! Thanks for sharing and pls post your report on the other site too.

                        1. re: erica

                          Erica - we are only in town for three days - I love your description of Can Marti experience - including the opportunity to ride the funicular - however, considering we are two middle- aged, out of shape(very, after this food orgy vaca!) first timers - would you advise this as a shouldn't miss experience? I am concerned about that steep walk. We will be staying off Passeig de gracia (I think!).

                      3. Are you planning to try Gresca or Gelonch? I have not been to either but our friends from Paris (one of whom is Spanish and whose mother lives in Barcelona) tried both on a trip there last year and were very impressed. Both of these have gotten very favorable mentions on CH and elsewhere. I'd love to hear your comments if you try them.

                        4 Replies
                        1. re: rrems

                          Thanks, Aleta!

                          rrems: No, we only have a week here, so do not have time. But we did have tasting menu last night at Cinq Sentits. Certainly the best dinner I've ever had in Spain. Only one more day here and I am trying to fit everything in. Therefore have slipped behind on the reporting but will remedy once I get home.
                          One thing I do not have is a great bakery (bread) near our apartment which is at Ronda Universitat near Balmes, east of Placa Catalunya.

                          BTW: We discovered the Catalan coco bread on this trip and I will go through withdrawal soon...

                          1. re: erica

                            Great to hear your confirmation on Cinq sentis. That's my choice for our big dinner in Barcelona. But you can only reserve two weeks ahead. I've got my calender marked! Can't wait to get your full write-up.

                            1. re: erica

                              Catalan coca recipes are available on the net! When Slatkin mentioned his homemade dessert of the evening, a pineapple coca de vidre, I did a little searching and found this video. Hope it helps you with your "withdrawal" :-P Whose coca did you enjoy the most?

                              http://www.youtube.com/watch?v=CEWRwr...

                              1. re: erica

                                I don't think there is any great bread around there. It's so hard to find good bread in Spain. There's decent bread in the area, but for great bread I always had to go up into Gracia.