...Part 2: Crossing the Tasting's midpoint with thin crisps of Pastry forming a dome over Lobster and Beans from both Seaside and Farm, the follow-up an off-putting plate of Squid and Fish with a snotty textured Sauce perfumed in Cognac, it was with a bit more Bread requested to refresh the palate that a generous filet of Sea Bass was presented with Squash Blossoms, Lettuce and Asparagus, the a la carte entrée of Veal with three different styles of Miso served along with the Fish and still being enjoyed when the final savory of the tasting menu arrived similar though more elaborately plated with Wagyu Beef. Transitioning savory to sweet with Cheese, the "Asteroid" of Puigpedrós dusted in dark Spongecake Crumbs atop Apple Gelee a very pleasant and creamy bite, it was here that "Eclipse" was offered, the Grapefruit with a sour Yogurt center topped tableside with strong Coffee to create a flavor greater than the sum of its parts that at first seemed quite harsh but after the first bite mellowed into something pleasantly tangy and refreshing. Electing to enjoy housemade Tupi Cheese as the final a la carte Dish, three different Milks brought together in one pot to form a smooth and mild flavor that paired well with Nuts, Fruit Chutney and locally foraged greens, it was here that Ruscalleda and her team of twenty showed an unexpected sense of humor, the dish titled Krypton with texture-modified Cucumbers on a base of Ginger and Lime Pudding revealing a tiny image of Superman when eaten before being replaced by the "Milky Way" of Tuilles, Crumbles and Ice Cream featuring the flavors of Coconut and Chocolate. At this point fully aware that one umbrella would not be suitable for the trip back to the car, the offer from staff of one of their umbrellas - to keep - politely declined as it would have done little good with water in the streets now above ankle deep, it was slowly lingering over Petit Fours and Espresso that the evening stretched on, Neptune and The Sun a bit challenging in just how poignant the flavors were presented while both Saturn and Earth were very impressive in terms of their balance of sweet and salty flavors. read more

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Food was very good. There was an Asian server there who was incredibly knowledgeable about everything, very happy she was there to walk me along with the food, because my Spanish is in poor form, and her English was phenomenal. Carme's restaurant is absolutely amazing, and inventive. It's certainly a place you must visit if you're in Spain. In my opinion, It's better than La Sarte when it comes to food. read more

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The best meal I've ever had and likely ever will have. Far outshines any restaurant I've ever tasted, which includes French Laundry, abAc (in Barcelona), la Candela in Madrid, and various other fantastic restaurants from Australia to France. Truly a one-of-a-kind experience. While it is pricey, it is 100% worth it (if you can pay), because the quality of food is phenomenal. The flavors combine so fantastically in every dish, and each bite just gets better than the last. Out of 14? Or was it 18? Plates, we loved 80%, Liked 10%, and were ok with 10%. That's probably because we aren't completely used to Catalonian food, so some ingredients slightly worried us, but tasted delicious. In the middle, we met the chef and took a picture. Overall the best dining experience of my life, and one of the few restaurants that DEFINITELY deserves 3 Michelin stars read more

Amazing food! 3 Michelin stars! This meal moved me emotionally. It was truly a work of art. The almond desert was the most amazing desert I have ever had and the parot fish was to die for. read more

PARTIAL REVIEW See blog for more Figs, European Eel and Daikon with Moscatell, Hazelnuts [8] I loved the sweet jammy figs against the crisp daikon and toothsome eel - a delightful first bite. Harvest Cookie, Grape, Anchovy, Tomato, Onion and Courgette [9] When reading the ingredients, I wasn't sure how it all was going to come together, but all of those fresh bold flavours - the salty anchovy, the sweet grape, the acidic tomato -balanced each other quite well. Nam Vegetal [10] A fun Asian-inspired light two-bite starter served with a grape mustard, a spicy dip and a little pile of sesame seeds. I loved the cold crisp vegetables against the sweet and tangy mustard, while the seeds offered a gratifying little crunch. Boiled and Warm Langoustine with Tomato, Cucumber and Strawberries Velvet [12] The bright, yet creamy tomato broth complimented the delicate sweetness of the langoustine beautifully, while the hit of sweet ripe strawberries helped to balance out its natural acidity. Lobster "Coca", Raw and Cooked Vegetables, Creamy Mozzarella [13] This was described as a little mini pizza crust loaded with succulent sweet lobster, fresh tomato sauce, zucchini blossom, rich cheese, pear and gelee made of lobster jus. It was a lovely combination of sweet and savoury flavours and crispy, creamy and supple textures. Yum. Miso and Foie Gras Cubes, Champignons, Umeboshi, Lemon, Vegetables [14] I almost always see foie gras done as some sort of sweet preparation, so it was interesting that in a savoury tasting menu full of sweet suggestions (ie. fresh fruit in almost all of the courses) that Chef Carme threw in an umami-rich foie dish. Did I miss the coulis, brioche, boozy fruit etc. etc. etc. - actually, no. I very much enjoyed the unctuous foie against the salty earthy broth, green beans, matchstick mushrooms and tiny tendrils of spaghetti squash. For once, foie gras didn't feel so rich. Gambes on Sailor's Toast [16] This course came with an adorable instruction card that told a story of the origins and instructions on how to create sailor's toast (you toast the bread, soak it in fish stew and then toast it again). [15] What arrived was simple but deeply satisfying. The toast had the texture of a perfect grilled cheese- crispy and light on the outside but buttery and soft within. The combination of the little crusty crouton with the thick salty broth and the perfectly cooked prawns was simply elegant and divine. Cleaver Wrasse 2014, Cactus, Barbary Fig, Aubergine [18] This lovely fish course featured lightly fried parrot fish (which were brought to our table for us to see before the dish arrived), paired with toothsome cactus, sweet roasted eggplant smear and a sweet and tangy fig sauce. [17] Like the most ethereal fish and chips you've ever tried- the parrot fish were light yet buttery in texture and offered a delicate contrasting crunch. Pirinese Foal Loin, Black Garlic, Banana [22] For the main meat course, there are two options so each of us went with one and we shared. We were a wee bit apprehensive about eating a baby horse, especially with banana (whaaa?), but once it arrived, I was glad we went for it. I loved the rich rare meltingly tender foal with the sweet bananas, crisp nuts and bright pickled shallots to cut the mild gaminess of the meat. Who knew bananas and baby horse worked so well together? Who knew I would even like eating foal? Girona Veal Cheek with Pumpkin and Chayote [21] Blessedly tender cheeks enhanced by a lusciously runny egg yolk, all cut by sweet tender pumpkin and refreshingly bright brunoise of chayote. Del Montsec 3 Ways with Apple, Raisins and Cordifole [23] Rarely does a cheese course impress but this ended up being one of our favourite dishes of the night. The goat cheese was presented with the same ingredients, but three very different ways. First- the most savoury- was a simply presented deconstructed offering with the cheese, fresh apple, raisins and the baby greens. [24] Next (my favourite), was whipped to a more chevre like consistency, coated with dehydrated apples and a candy-coated leaf. [25] Finally, what they called a cheesecake, but what I would more accurately describe as tasting like bread pudding. It was dense, rich, and offered a nice balance of savoury and sweet. I wished I could do this dish again and again. Shaved Ice [26] A simple but effective palate cleanser- a generous bowl of ice coated with ripe peach puree. Not sweet, just refreshing, making for the perfect introduction to dessert. Tender Almonds Kiss, Sea Water [27] I loved this dish. A silky almond ice cream was seamlessly topped with a sea water foam, then garnished with almonds, olive oil and sea salt. The result was an addictive few bites of sweet and savoury magic - I was literally scraping the bowl. Black and Green Olives, Aragon, Sevillanas, Sweet Wine [28] Again, I absolutely loved Carme's playful use of sweet in savoury dishes and savoury read more

Sant Pau is Carme Ruscalleda's flagship restaurant in a lovely setting just up the coast from Barcelona. She has five Michelin stars, three here and two at her restaurant in Japan. Of the three three-star restaurants in Catalonia (the others being, of course, elBulli, and El Racó de Can Fabes - and, watch this space, El Celler de Can Roca by 2010) I think this is the one that gives the most pleasure. I've only been there once, but it remains the single most satisfactory formal dining experience I've ever had. If there is such a thing as perfection, this comes close. Every single ingredient is impeccably sourced, scrupulously local, meticulously finely sliced and diced and chopped, and arranged colourfully and delicately. Ruscalleda's technique is both flawless and effortless - two things that rarely come together. Her cuisine dances gracefully in an ethereal region between food and art. Bread - baking genius. Cheeseboard - as good as the finest. Wine list - as good as the best in Spain. Chocolates - my vocabulary is too limited. Restaurant Sant Pau in a single word? Mystical. read more