girona exploration

After a few months waiting for this trip, we concluded it wasn't such a big deal. We had a good time, but far from phenomenal, as it should have been.

The start was a beautiful installation of caramelized olives hanging from a bonsai. It almost felt like an xmas tree, with the "presents" hanging from its branches.

Chicken tiles were supposed to be our second step in this long culinary promenade. The plate was my highlight.

The anchovy moment took me by surprise. A very interesting composition, where the anchovy bone was the most outstanding part of this construction, together with Pals rice tempura.

A liquid "tortilla" explosion was about to take place in our mouths with this new creation, which perfectly refreshed this first segment of our meal.

The following bite looked like some two level concept of minimal "paella", but it was nothing but calamari.

The mushroom time was here: boletus on a dense ball that could have been an evolution from a classical "bunuelo".

I never had eaten stones before, and this wasn't a bad way to get into this new type of nutritional activity. Another way to benefit from the always addictive truffles.

My cherry soup was the only change I made to the suggested menu, in addition to a final dessert element. For me this was the most remarkable moment of the day.

Apple, foie gras and vanilla oil were what I exchanged for my fantastic soup. It was good, but nothing particularly innovating.

A multi sauce fish very interesting to look at became another substantial moment. Virgin olive oil, "hinojo", pine nuts, bergamote and orange.

It was the turn for pork. A very beautiful presentation and cooking, but nothing out of the usual porky experience.

A green moment named "green cromatism" initiated our last leg of this 2011 Roca moment. A brilliant combination of textures and colour tones, with eucalyptus sorbet. 

Visually irresistible this was dessert time. Vanilla, caramel, black licorice and black olive.

My second menu modification was on the table, and it was far away from what I was expecting. It was a generous multi textural experiment with not much falvour excitement.

Petits fours or petits fools, that was the big question after this recent visit to Girona, where a glamourous #2 restaurant happens to be located...