Dinner that evening was at LA TERRAZA in our lovely Hotel Claris(http://www.hotelclaris.com/#!en/restaurants/la-terraza-del-Claris)
where you have an outdoor setting (it is partially covered) overlooking the
roofs of Barcelona which can't be beat on a beautiful summer evening (temps in
the 70's). The hotel manager has been a business associate of mine for many
years, so when we arrived at the table, Maria Rosa had sent a complimentary
bottle of JUVE I CAMPS Millesimee 2009 CAVA which is made from Chardonnay. The
Cava grapes usually used don't include Chardonnay, so this was a nice and
welcome change. Badoit isn't available here so we opted to skip the Vichy
Catalan or Perrier and went for the still Viladrau, which is just perfect and
has no saltiness at all like it's fizzy sister.The manager Jon was most helpful
and guided us as the menu here is a la carte (not tapas) with a wide
variety.
As we were about to order we smelled cigarettes from a table nearby, but
Jon Assured us they guy was leaving, we were relieved as outdoor dining in Spain
allows smoking and can be a real bummer when you are trying to smell, taste and
eat a meal.
An amuse arrived of CODFISH CREAM with TOMATO. It looked like a yogurt cup
with the red fruit at the bottom, but this was oh so much more. The Bacalao
cream was rich and creamy and the tomato "confit" at the bottom was bursting
with flavor to counter the creamy richness. The breads were tasty black olive,
sunflower and ciabatta.
Will ordered the spectacular SEA BASS CEVICHE (Ceviche de Lubina) which was
the best ceviche of sea bass I have ever tasted and sprinkled with gorgeous
fresh local shoots. My WAGYU CARPACCIO with Mustard Sauce and Parmesan was
sprinkled with Pine Nuts, Sea Salt & Greens as well. The meat was the most
tender ever in a carpaccio and the flavor burst in my mouth.
We moved on to a bottle of TOBELOS 2008 TEMPRANILLO that Jon suggested and
fell in love with its jammy at the end in the mouth flavor. It was a truly
perfect pairing with my GUINEA FOWL with Asparagus & Preserved Tomato which
came peeled and cooked but bursting with flavor, just like the tomato in the
amuse. It's so nice to have tomatoes that taste like they should. Will opted for
the CHIPIRONES, which is a smaller SQUID than Calamari and arrived with those oh
so fabulous ST PAU BEANS we had for lunch the day prior. I think that's why he
ordered the dish!
Samuel chose the VEAL TENDERLOIN cooked with Sage which was supposed to
have Gnocchi, but Jon offered Samuel fries instead and that was a
no-brainier.
At some point a couple arrived at a far away table, but the guy's cigar
smoke magically seemed to waft right up to our table. Luckily the breeze was
strong and it was not too bad. One day, I hope that all this smoke will stop and
people who dine can enjoy their food outdoors as well.
A pre-dessert arrived in the form of a small CHOCOLATE MOUSSE with whipped
cream and Gianduja nibs. Jon suggested P.A.R. a vinho naranja or orange wine
from Bodega Igleasias in Condado Heulva. Will did not care for this orange
flavored treat, but it was very Grand Marnier/Cointreau in style and I liked it,
but not a ton. It is a bit cloying after a lot.
For dessert we all shared the WHITE CHOCOLATE MOUISSE with PASSION FRUIT
which was a cookie-bottomed mousse with a fruit puree as well as fresh passion
fruit and berries on the side with an almond tuille. YUMMY!
We rolled down the two flights to our room and to bed. These late dinners
(830pm is when restaurants often open) were starting to take their
toll.......
