His dishes tell stories that are complex yet at the same time intelligent and understandable, and which evolve in line with seasonal products.” The 2018 Michelin Guide says “Discover the unique culinary vision of the bold, media-friendly chef Jordi Cruz who has raised technical skill, creativity and gastronomic perfection to even higher levels. NB There is no ‘a la carte’ dining at ABaC – just two tasting menus – the 15-course Tradition menu and 19-course Avant Garde menu and are priced at 155/185 EUR with an additional 85/105 for wine pairings per menu. AS you can see in the image above, there is ample outdoor dining and private dining is also available.
The former private residence today consists of 15 rooms, the Spa, restaurant and gardens. The hotel opened in 2008 and Jordi came on board in 2010. He is responsible for world-class kitchens all over Barcelona and his highest accolade came in November 2017 when he was awarded three Michelin stars for his restaurant at ABaC.
#Ramon freixa short menu review tv
Chef Jordi, who is best known in Spain as one of the MasterChef TV judges, obtained his first Michelin star at the tender age of 24. Pic credit: ABaCġ ABaC Restaurant & Hotel – Three-Michelin-Star Dining in the Barcelona suburbsįirst up is Chef Jordi Cruz’ ABaC restaurant which is located inside the boutique ABaC hotel in Barcelona. You have to try it to fully understand my review.Jordi Cruz is a Masterchef Spain judge and was awarded a third Michelin star for his Barcelona-based restaurant, ABaC, located at the ABaC hotel.
Nothing I say, no amount of adjectives I use, will do justice to such phenomenal dining experience. Sighs pleasure, gasps of excitement were constantly heard coming from our table. Dish after dish after dish of food that made our eyes water. Delicate flavour combinations, exquisite ingredients of the best quality, imaginative modern dishes with Spanish inspirations. 4 absolutely wonderful hours filled with culinary magic. Now, 25 (probably 28ish, though I admit I forgot to take pictures of some of them) courses are a lot of courses, so regardless of how fast the service is, it'll take a minimum of 4 hours eat your way through this menu. I'd dare say I even felt special (and my co-diners all agreed with me).
I've been to quite a few Michelin restaurants by now and I have never felt so taken care of. Freixa himself, who graced us with his presence several times during the meal, gentle-mannered, regaling us with little anecdotes, or just presenting a dish himself. Before I dig into the food, I have to take my hat off to Mr. They made our meal even more enjoyable with their personal touch. We all spoke both English and Spanish except for my partner, so our waiters and servers all addressed us in English (most of them with excellent communications skills, I must say). They were extremely attentive with our group, always caring for our drinks, refilling our water, making sure everything was perfect. I'm a fan of long dinners with lots of courses, and I love trying as much of a chef's work as humanly possible during one sitting, so this worked very well for me. We had already set our minds on the 25-course menu (which turned out to have more than 25 courses in the end). There's a sliding smoked-glass door that gives the room from the kitchen area, and huge opening covered with a thick curtain separating it from the common dining room. The private dining room was rather large, which allowed for plenty of table space they had situated our plates in the centre of a 12-person table, so we all sat very comfortably.
The common area of the restaurant is pretty small just a handful of tables, so that explains why it's so difficult to find an open time slot. My partner, a friend, and myself arrived a bit early and were shown to the private dining room straight away and served champagne while we waited for the other couple. The restaurant's entrance is a bit oddly located it's part of the new SPG Unico Hotel, in the classy neighbourhood of Barrio de Salamanca, but the access is down a ramp that looks like it'll take you to a garage, rather than through the hotel's door. Maria Sanchez, the reservations agent at the restaurant, was extremely kind offering us their private dining room, which we happily accepted. I couldn't find availability, yet again, on this trip, but my assistant emailed the restaurant asking for any vacancies for a small group of 5 people, and Mrs. Ramon Freixa had been on my mind for a couple of years, but due to tight scheduling while travelling and the restaurant's popularity, I hadn't had the chance to dine here until this May.
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