Cinc Sentits is one of the best-regarded restaurants in Barcelona. It has the atmosphere of a temple of gastronomy: hushed, with few tables. At one point a cook walked out the front door and took delivery of something in a bin, bringing it back through the restaurant. We only caught a quick glance, but it was something big, possibly a whole skate. We had preordered the 8-course chef's tasting menu, and decided to get a bottle of their cheapest Cava to go with it. The same caveat applies that since this was months ago, my memories have faded a bit.
Amuse Bouche: shot of canadian maple syrup, cava sabayon, cream foam, and sea salt. This tasted like butterscotch liquid. A great start for someone with my sweet tooth.
Deconstructed Gazpacho: cucumber jelly, tomato ice cream and tiny tomato ice bits, bread. I'd heard about this dish, and it was extremely tasty and refreshing. Note the recurrent theme of micro-thin toast.
Mackerel Escalivada: roasted pepper, eggplant, romesco sauce. Escalivada is a very common dish in Spain. I enjoyed it but it didn't reach the heights of many of the other dishes.
Shrimp, melon cubes, cold raw almond soup (ajo blanco). A great presentation. Shrimp are one of the great local delicacies in coastal Spain and this one was perfect. The almond soup had the most wonderful salty flavor, cut by the cubes of melon.
Foie gras torchon with glazed leeks, sugar crust, and balsamic reduction on the side. The crust on this was amazing, and all the elements complemented one another perfectly.
Mediterranean sea bass with orzo and pesto with mascarpone. This was certainly nice but it doesn't stick out in memory quite as much.
Iberian suckling pig with apple and balsamic reduction. Their signature dish, with a crispy crust and incredibly tender meat, and a carmelized slice of apple. Extremely rich and delicious.
Cheese course: La Cresa (or something like that) sheep's milk cheese, with orange and carmelized fennel.
Lemon dessert: lemon cake, lemon foam, lemon ice cream, and shaved vodka ice. A nice refreshing dessert with a great combination of textures.
Chocolate dessert: chocolate and nut mousse cake and hazelnut ice cream. Not the most adventurous dessert, but very well executed, and we didn't mind at all.
When we decided to order coffee and tea we got a bonus course: a chocolate drink with olive oil, caramel and sea salt; and a shortbread cookie with violet marmalade and blackberry.
The service was flawless and though it naturally was expensive, and it's a cliché to say so, it seemed like a bargain for what we got. In fact, leaving the exchange rate aside, this place is really not that expensive at all for the level of the food, and it's an experience we'll always remember.
Carrer Aribau, 58 Barcelona
+34 93 323 94 90
Online reservations accepted