Saüc Restaurant Awards

Saüc Restaurant Restaurant Review:

Contemporary elegance is created with crisp lines, butterscotch tones and avant-garde artwork --- this is, after all, one of Barcelona’s hippest hotels. But it’s not only about the décor: chef Xavier Franco’s profound understanding of his region’s seasonal ingredients is truly exceptional. The result is a harmonious gastronomic Eden where classic Catalan cuisine is elevated to a whole new level. Start with the smoked eel tartar with green apple and herring caviar, or the roasted duck cannelloni with an emulsion of foie, pear and pine nuts. For a main course, we suggest the confit suckling pork with sautéed potatoes and shallots, or the monkfish fricandeau with truffle. Pair the food with wines from the best vineyards in Catalonia and the rest of Spain. And be sure to order a cocktail or two: mixologists Giuseppe Santamaria and Giacomo Giannotti are the resident experts, and their flair and progressive flavors have made them local legends. Finish with Hennessy XO ice cream with sugared almonds and caramel, or opt for the punchy pomegranate with citrus, coffee and tequila.