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Carrer de Lleida, 7
08004 Barcelona, Spain
+34 934 23 45 70
After attempting and failing but once more to get final minute reservations to Tickets, my girlfriend and I made a decision to go to Espai Kru. The up to date seafood restaurant is run by the Iglesias brothers and companions to the Adrias at Tickets and 41°. The Iglesias brothers are second technology restaurateurs and nonetheless run Rias de Galicia a traditional seafood restaurant began by their mother and father in 1986.
Not like its extra classical sibling, Espai Kru exhibits the modernist influences of the Adrias. The menu emphasizes uncooked meats and greens; celebrating meals as our ancestors ate it previous to the invention of fireplace. The decor additional emphasizes the cosmopolitan really feel with glossy minimalist furnishings and a slate gray bar/open kitchen.
Home made Smoked Fish – Anchovies in salt with roast pepper and manchego cheese
The meal kicked off with a punchy smoked anchovy. The whispery sliver of fish is saturated with oil and wooden smoke coupled with a tacky twang from the manchego cream. The fleshy purple pepper gives a cool vegetal counterpoint to the aggressive smoked fish.
French Oysters – N°2 with ponzu sauce and salmon roe
French Oysters – N°2 with tiger milk yellow chili
The following dish had a cosmopolitan aptitude, pairing candy meaty oysters with Japanese and Peruvian flavors. The ponzu and salmon roe had been a pure pairing moderating the oyster’s intrinsic salinity. I used to be a bit involved that the leche de tigre can be too harsh for the oyster and whereas there was a severe acidic warmth, there was additionally a contact of citrus and freshness that labored properly with the bivalve.
Cíes Island Razor Clams – with mustard and ginger French dressing
The razor clams had been contemporary and snappy, however their refined saline was overpowered by the earthy twang of the mustard.
Palamós Prawns – in Mexican aguachile
I liked the presentation of this course. Tossing again the cup in a single fast gulp, the dish opened with the depth of the aguachile up entrance however completed with a cool creamy salinity from the prawn with a contact of toasty almond thrown in for good measure.
Kru Squid
Salmon
Mackrel
Toro
Transferring onto the sashimi course we had been offered with a quartet of gorgeous seafood. First up was a pristine slab of tender squid served topped with a little bit of salt and a facet of biting lime juice. The mackerel had a pleasant fragrant sear and a savory topping of fried garlic and spicy ginger to distinction the weighty fish oil. The salmon was the least fascinating of the quartet, contemporary fish and salty-sweet roe had been satisfying however forgettable. The final fish was an area toro the pink-white flesh was a young morsel of oleaginous pleasure.
Whitefish – In keeping with season
The seasonal whitefish was a snapper ceviche. The fish exhibited a fancy multifaceted texture that was snappy on the sides and fleshy in the direction of the middle. The sauce had a traditional acidity complimented by shiny candy berry fruit.
Tomato tartare
Galician beef tartare
Subsequent up we had been served a duet of tartare served in vintage ornate caviar dishes. first up was a traditional beef tartar high-quality cubes of tender uncooked meat seasoned with creamy tangy mustard. When presenting the course, our server declined to explain the second tartare and appeared stunned after we appropriately recognized it as tomato. In keeping with our waiter, most individuals establish the thriller tartare as fish which appears arduous to imagine because it tastes like a candy pico de gallo.
Fried wild turbot
The ultimate savory of the night was a complete fried turbot served with ras al hanout and miso mayo. After a refrain of uncooked dishes the fried fish was a heavy distinction. Flaky and tender the fish was satisfying however the basketful of fish grew moderately monotonous after awhile. I discovered this dish a bit misplaced given the emphasis on uncooked meals. To be truthful the ultimate web page of the menu focuses on dishes after the invention of fireplace, however I feel extra easy grilled fare would have match higher.
Mojito cake – with sake
The one actual miss of the night time, the primary dessert was a double whammy of booze. The cake is little greater than a sponge soaked with alcohol and astringency and completed with a twinge of mint.
Ache perdu – with nougat ice cream
The second dessert was among the best preparations of French toast that I’ve ever had. The fluffy egg infused toast comes topped with a bruleed crust and the nougat ice cram supplied a cool creamy distinction to the sugary deal with.
Mignardises
Our ultimate candy of the night time was a traditional pairing of mint and chocolate served as an ethereal spun sugar confection laced with pop rocks.
Although our dinner at Espai Kru was nowhere close to as extravagant as our 30 course extravaganza from the earlier night, we nonetheless left comfortably satiated. Given the magnificence and class of a lot of the dishes I am unsure that Espai Kru’s menu actually captures how our ancestors ate, however the pristine seafood made it a beautiful expertise nonetheless
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