Thanks to a recommendation from a friend, the Keeper Team put Cinc Sentits on the must-do restaurant list in Barcelona. Luckily, they were open during part of our stay, and we were so glad – it was a great choice! As we think back over culinary travels, we realized this is one that needed to be shared with others.
Cinc Sentits -- Barcelona Part IV
March 3, 2015
Almost immediately after being seated, we were presented with a selection of tapas to munch on while we contemplated the menu: Spanish Marcona Almonds with Five Spices, Breadsticks with Truffle & Parmesan, and Citrus-Marinated Gordal Olives Stuffed with Pimento.
(Citrus-Marinated Gordal Olive Stuffed with Pimento)
All three were delicious and featured fresh ingredients that are typical to the area.
Next came Three-Layer Shooters consisting of Maple Syrup at the top, Chilled Cream in the middle, and Cava Sabayon on the bottom with a bit of Rock Salt underneath. Our server instructed us to drink the entire glassful at once and hold it in our mouth for three seconds before swallowing, in order to savor the combination of textures and flavors.
Maple Syrup at the top, Chilled Cream in the middle, and Cava Sabayon on the bottom
The server recommended the “Sensacions” Tasting Menu for the Keeper Team. We ordered one set of Premium Wine Pairings to accompany the Tasting Menu and, with the help of the sommelier, selected two bottles of local wine to go with the meal: a 2006 Oliver Conti Blanc and a 2006 Mas de Can Blau. With these decisions made, there was nothing left to do but sit back and enjoy.
Lunch began with Wild Mushrooms in a Mushroom Broth with Arugula. The mushrooms were very tender and the broth thick and rich. Both combined to produce an intense mushroom flavor. The arugula provided a nice pop of color and flavor. This dish was a great way to start the meal.
Next came a Farm Fresh Egg with Sweet Potato Puree and Sage Oil. The server explained that the egg had been baked in its own shell for a full hour, but it was not at all overcooked. In fact, the yolk was still runny! The white was soft but firm. The Sweet Potato Puree was smooth with a hint of nutmeg, and the Sage Oil added yet another layer of flavor.
The “Sensacions” Tasting Menu started off with “Escudella”. This traditional Catalan dish consisted of “Galet” pasta stuffed with sausage and served in a chicken and pork broth with fresh basil leaf and winter vegetables such as potatoes, turnips, and carrots.
Catalan Escudella
The second dish was Foie Gras “Coca” in a Thin Pastry Crust with Glazed Leeks, Caramelized Sugar, and Chive “Arrope”. This was paired with a Caligo VI de Boira (blend of Chardonnay, Sauvignon Blanc, and Albarino).
Foie Gras “Coca” in a Thin Pastry Crust with Glazed Leeks, Caramelized Sugar, and Chive “Arrope”
The third dish was a Wild Mediterranean Red Mullet with a Farm Fresh Vegetable “Samfaina”. The vegetable mixture included micro-cut zucchini, green bell pepper, onion, baby grapefruit pieces, and lemon thyme. The dish was paired with a Finca Viladellops.
Presentation
Wild Mediterranean Red Mullet with a Farm Fresh Vegetable “Samfaina”
The next dish, called “Sea and Mountain”, was a local take on traditional Surf & Turf: Pan-Seared Langoustine and Pork Belly over Tiny Black Lentils. It was paired with Pulchrum Crespiello.
Pan-Seared Langoustine and Pork Belly over Tiny Black Lentils
Then came Crisp and Succulent Iberian Suckling Pig Jowl with “Ratafia” (a yummy wine and honey reduction) and Apple in Two Textures (applesauce and roasted apple slices). This dish was paired with Taberner No. 1.
(Suckling Pig Jowl with “Ratafia”)
Next up on the Tasting Menu was Cuirol Artisanal Goat Cheese with Basil-Infused Cherry Tomato & Arugula.
Cuirol Artisanal Goat Cheese with Basil-Infused Cherry Tomato & Arugula
After the cheese, it was time for the first sweet presentation. The dish was called Citrus Snow and combined Yuzu Foam with Lemon Ice Cream and Lime Pop Rocks.
Citrus Snow
This creative dessert was accompanied by a glass of Pago de Tharsys Dolç, and what a match it was – our favorite pairing of the meal!
de Tharsys Dolç
The next dessert was 67% Grand Cru Chocolate and Olive Oil Ice Cream with Shattered Bread & Macadamia Nuts. A drizzle of EVOO at the bottom of the dish enhanced the flavor of the Olive Oil Ice Cream. The last Premium Wine Pairing of the meal was a Garnatxa Masia Pairal Can Carreras.
67% Grand Cru Chocolate and Olive Oil Ice Cream with Shattered Bread & Macadamia Nuts)
We finished with a Dessert Tray which featured Crunchy Cookies, Chocolate with Hazelnuts, and Small Custard Cups.
Crunchy Cookies, Chocolate with Hazelnuts, and Small Custard Cups
Of course, after this magnificent meal, we had to round it out with coffee accompanied by a selection of several sugars.
(Sugar Selection)
Another great meal for the Keeper Team in Barcelona!
