Disfrutar, Barcelona: 32-course tasting menu [2 Michelin stars]

Special dish here in the restaurant is a new technique we make here. It's the Chinese bread. It's special because we put inside beluga caviar. We continue with a traditional pincho. It's from the Basque country. It's the gilda. Gilda made with anchovy, olive and pipara. We'll continue with our razor clams with seaweed cooked in salt. So basically what we do is wrap the clams with cartafata, which is a special kind of plastic. Then we cover them with salt and bake them five minutes in the oven and we let them sit one day in the fridge after. So they macerate with their own juice with some sort of a preserve. Just spray a little bit. Chinese style seaweed ravioli with shisho. It has sesame, ginger and it's filled with a liquid made with codium seaweed. I just pick it up and eat it in one bite. A salad with tomato seeds, mango, basil and tender almonds. Super tender almonds in vinaigrette. Garlic oil, vanilla oil and praline made with almonds as well. Hope you enjoy it. This is a multispheric made with pesto sauce. It's accompanied by cream made with parmesan cheese, smoked eel with pancetta and dried fruits. Poached egg of carbonara sauce. Basically it is a big sphere that has carbonara sauce inside and the egg yolk. Our terrine made of parmesan with truffle, egg yolk and deep-fried foam made of parmesan as well. Here we continue with the black cauliflower. Black cauliflower with that coconut Enjoy. These are sea cucumber Galician style. That's it. Langoustine with chili. We're inspired in chili crab. It's a dish from Thailand. And what we did is split the langoustine in two pieces and it has on top a quail egg yolk and milk gelatin. Pickled vegetables with chicken stock and oyster. So we're going to sequence. We dedicate two calçots, a variety of long onions that are typical in Catalonia. You can start drinking it now and combine it with the next two. This is a crisp made with calçot onions. It's quite fragile. You just have to pick it up and eat in three bites. The first bite contains inside the cream made with calçot onion. The second bite the burnt skins and the third bite the calçot sauce that is romesco. The last course of the calçot sequence is a crispy ravioli that contains all the ingredients of the romesco sauce. Gnorda peppers, vinegar, garlic and hazelnuts. On one side a souffle made with corn and the other side is a liquid popcorn. He will bring the last two courses of the savory part of the menu. One side a bonbon made with pigeon and foie gras to be eaten first in two bites. And on the other side the chest of the pigeon with a coat made with the corn and the spheres of corn also with truffle. This is the coconut soup that disappeared. This is some coconut water and when we poured a liquid the cotton candy melts and shows up, makes a coconut elaboration show up. We'll continue with the desserts with a black sesame cornet. It's filled with yogurt and strawberries. Cherries. We suggest you doing the one with a stem first. You have to pick it up, hold it with your hand in one bite. Then eat the other one in two bites. These are strawberries and cream. It's a black strawberry accompanied by a quiche chantilly and a juice of strawberries. This is our transformed chocolate. Here we have some caramels that originally were white chocolate and we made some magic. We changed the color on the chocolate and also the most important thing we did is change the flavor. And eat it in a couple bites. Our last course is our lemon pie with some Italian meringue with basil. We have a confit of yuzu with some yuzu spheres and cookies biscuit. Like a sub layer of cookies biscuit.