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2013-09-08
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For my dear friend's birthday celebration, a group of friends about 11 people went to Catalunya for a casual celebration over delicious tapases. We were given a table in the center of one of their dining areas. We certainly do not expect quiet environment over tapas. Yet, the noise level was bad. We couldn't even hear each other even we sat right across the table. So I would not recommend a large group to come here for speical occasion.For the night, we ordered 7 tapases and 3 mains for a total
For the night, we ordered 7 tapases and 3 mains for a total of 9 gals and 2 guys. For each dish, We asked them to prepare 11 pieces or more. The portion was good, and we cannot even finish the main at the end.
Starting with tapases, the best of the night were,
Catalunya Tomato Tartar. It was such a well made vegetarian dish. The tomato tartar tasted all most like the beef tartar. It went very well with the crispy bread came as the side of this dish.
Second recommendation of the tapases would be the "Bikini". Loved the light airy toast carry the truffle paste and melted cheese. It was nice that the ham didn't stand out too much in the sandwich. Well balanced combo.
Third one that I loveThird one that I loved was Gambas al ajillo. It was prawns made in this delicious sauces. The prawns actually was not that nice. The texture of the prawn meat was not crisp at all. Yet, the sauce was heavenly rich. It would be so nice if they would provide bread for dipping in the sauce of this dish.
My fourth recommendation would be the avocado and lobster roll. The lobster meat was fresh and nicely cooked. It was paired with the soft avocado and truffle slices. It had all the ingredients that couldn't go wrong. This is also the last tapas out of the 7 that I would be recommending you to try.
There was only one dish that I will definitely skip. That's the Patatas Bravas. This simple traditional tapas is far different from ones that I had in Spain. Very disappointing.
For the mains, we ordered the suckling pig,ribeye and llobster rice.The suckling pig was grilled with fresh rosemary. The meat was tender, but for meat at such a young age, the gaminess was strong. Also, I felt sinful and crual to eat a less than 20 days old piglet. I wasn't a big fan of this traditional dish.
The ribeye was not too pleasant. It was over cooked and dried. The best main of the night was the lobster rice. Half a lobster paired with the restaurant's famous paella. The lobster meat was soft and sweet. A perfect demonstration of the chef's skill in controlling the timing when it came to seafood (only, as the ribeye was a total failure).
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