We returned to the OHLA Hotel that evening and started off in Bar Ohla
where our friend said the drinks were amazing. They were. But at 15Euros($20) a
plop, they better be,
especially in a city where you can have three courses for the same
price!
I loved my SAVORY MARGARITA with Ocho Blanco Tequila, Jalapeno, Cactus
Nectar, Lemon and a Smoked Salt Rim.
I was about to taste Will's PICNIC in JALISCO when Samuel sadly spilled his
whole beautiful CHILL OUT all over the place. The little tables were so wobbly
it was silly.
It took 10 minutes, but their drinks were replaced and I tasted Will's made
from Tequila Reposado, Lemon Juice, Cointreau, Passion Fruit marmalade and was
accompanied by a formal presentation of a sugared half of Passion Fruit which
was caramelized by a small torch tableside...it was a stellar presentation.
Samuel's CHILL OUT was all red fruits with apple, pineapple, lemon, soda and
vanilla syrup. No alcohol brought the price down to 9,50Eruos($12.65), but they
could have given more juice and less ice!
We moved upstairs to SAUC and its warm subdues dining room with only 12
tables. There was one captain and two waiters and sometimes they were around the
corner in the long L-shaped room; this created an issue if we needed something,
which is not good for a Michelin-starred establishment, and they were only at
half occupancy.
Will & I ordered the TAST Menu at 78Euros with 3 apps, 4 mains, cheese
and 2 desserts--what a deal; we asked for accompanying wines which were very
reasonable at about 25 euros extra for the entire meal!
Samuel ordered the FRISIAN BEED TENDERLOIN with Provencal Herbs and Roasted
Veggies. It came with a spicy avocado and red pepper purees, but he thought the
meat tasted very odd. I have to admit that Frisian Beef is quite a different
taste from the other cows we know. We explained and the captain graciously
ordered to replace it. so he ordered a gorgeous burger which came from the Tapas
Bar downstairs we had eaten at two days prior. They charged us only for the
burger. A+ there.
As we sipped the last of our drinks we were offered Green Italian Olives (I
had learned that Italians use Spanish olives for much of their oil, so this
seemed an anomaly) on toothpicks propped into a small stone.
Alongside these were black olive gels which were spectacular.
Pa Tomat that omnipresent Catalan favorite, tomato bread arrived, but here
with an emulsion of coconut, curry and crunchy ham pieces.
Our first appetizer was PARMESAN CURD with HERRING Caviar, Galician CLAMS
and what I thought was melon, but was actually a chemically altered kind of
cucumber.
Our first wine was a bright "Agaliu" from the south of Barcelona in Costers
del Segre made from Macabeu by L'Olivera which was great with these intensely
flavorful dishes with lots of acidity as well.
It lasted through the second starter of Creamy Duck FOIE GRAS Pate on ONION
BISCUIT, Lemon and small jellied dots of Moscatelle Wine. It was another superb
dish and we began to repeatedly revel over each bite.
We ran out of wine and finally got our server's attention and they poured a
new white TRASCAMPANAS VERDELHO which lasted thru the third appetizer:
Pompadour of CRAB in foam of Tupinamba (Artichoke)
Our first main course was paired with TAYAIMGUT Sauvignon Blanc from Saint
Joan de Midiona and had that green apple, citrus feel and was ideal with the
SMOKED EEL TARTAR, Green Apple and Herring Caviar. The Green Apple was in the
form of a sorbet and the whole dish just went smokey in my mouth and head to the
extreme; we loved it.
CANNELLONI of Roasted DUCK with Emulsion of FOIE GRAS, Pear and Pine Nuts
and truffles needed a RED wine, but they kept pouring the Sauvignon Blanc. We
were later told this was due to the next course being fish and I said, one can
always change wine colors and go back, even though in olden days this was
taboo.
Roasted TURBOT came with a Potato &Bacon Terrine that was crispy delish
and a Roasted Beet Puree. We moved to an A COROA Godello from the Valdeorras
region. The fish was supreme, but we were ready for red wine and the big
climax.
Spit-roasted BABY GOAT with Salsify, Root Veggies, Marrow Sauce &
Gremolata was indeed BIG, but thankfully the portions were not large and it was
paired with a wine we had requested as the hotel's Sales Manager's father owns
the winery: QUMRAN 2011 is a Tempranillo from Roble in Ribiera del Duero where
red wines rule. It was a delightfully big wine, but needed a bigger glass than
the same white wine glasses we had all evening.
Catalan farmhouse cheeses were next and were a treat as we hadn't had
really local ones much:
Serrat del Tormo was sheep
Serrat del Triade was cow
Cleda was a sheep with a distinctive mint flavor
and Artelac a gorgeous creamy goat that was quite aged as well.
Orange maremlade and Quince paste appeared with small coiled rolls
Samuel ordered the (SURPRISE!) CHOCOLATE FONDANT and declared it
excellent
while we enjoyed a Red Wine and Peach Sorbet with Mascarpone Shredded Wheat
in a Bird's Nest shape with Peach Infusion that was oh so refreshing.
The "TEXTURED FRUIT" Dessert came next with Strawberry, Lychee, Mint,
Melon, Mango, Pirouettes, HardBoiled Egg, White Coconut Meringue and when
described sounded weird, but was indeed an inventive creation. Capcanes Pansal
del Calas 2010 D.O.Montsant was a wonderful dessert wine from Granatxa and
Samso, a grape we had also discovered we loved again at the Abadal winery that
morning.
Macaroons with Coconut Cream, White Chocolate with Maracuja, Chocolate
BonBons with Hazelnuts, Carquimolis-biscuits of almond, pistachio and nuts(think
nutty biscotti with toffee) sent us home MORE than full.
Don't you just love Barcelona!!
