A three star meal at Abac!

Special occasions need  special celebrations. November is special to us and now that the last month of 2014 is here, everyone need somewhere unique to go. So here is Abac, I had already spoken about the chef Jordi Cruz, the hotel perfect for a gastronomic getaway, his other restaurants Angle or Tens, but here comes another level experience.

We are vegetarian, so we had a menu made specially for us. The experience was extraordinary and I would highly recommend it. For BelleBarcelone, this was a truly 3 star experience; even if the big Michelin critics haven't yet decided. What is the criteria behind the Michelin Star system; I would like to understand. Food was excellent, we had a very professional sommelier - very much needed as their wine list looks like a bible with incredible wines-, service was remarkable, the welcome was warm, the decor sober and serious. 
Jordi and his team were able to offer us an amazing tasting menu; where we enjoyed each bite and had a wonderful cozy time. 
In the beautiful Abac hotel on Av Tibidabo 1.

Tel. +34 933 196 600

E-mail: info@abacbarcelona.com

Gran Hotel Turismo magazine presented the last 16th October, the X edition of the Hotel Initiative Awards.ABaC Restaurant & Hotel was award winner under the Gastronomy category, as the best Hotel Restaurant. The restaurant is open in December, so perfect to celebrate, it will be closed on these specific days: Dec: 28 y29/ Jan:1,4,5.Tasting menu: 100+ pp

A good and easy wine, note the details: Versace crockery. 

We started with some exquisite bloody tomatoes served on crushed ice. It was so pretty and tasty that I forgot to take a picture!Then we got a salad served in Lulo, a citric Columbian fruit.

We continued with these delicious leeks, served with a romesco ice-cream and eatable smoked charcoal.

Tupi andaluz with artichoke. 

These are aubergines served with a brinjal texture in its juice.

An original way to serve onion soup with some molecular cheese, to warm your heart.

Tomato tartar served with a silky wasabi!

Papas and peas in a green curry.

Pasta with baby veggies and an onion reduction.

This beauty came on our table in the beginning of the meal , and was served at the end. Just water on these shitake, and simmered for 1.30 h with a tea candle. Served with white truffle and lemongrass. A delicacy where the magical combinational of the shitake, lemongrass and parmesan was just superb; the white truffle wasn't really needed here but then why not?

This dish may not have been captured at its best but it was delicious, pinenuts served in champagne and truffle.

Here come the desserts. The mango sorbet and molecules of gintonic, it was a a wonderful palate cleanser and the right digestive after the rich meal. 

White truffle, chocolate and cottage cream gelato.

Violet sorbet and frozen yoghurt served with crushed cookies.

Celebration time, with the fully edible lemon meringue and yuzu sorbet.

Petits fours.

Red fruits edible lipsticks.

We visited the professional kitchen and its great team.

Discussing the meal before our dinner with the chef, Jordi Cruz.