Hisop

Hisop Restaurant Review:

This minimalist space of white tablecloths, blocks of slate greys and rowdy reds ensures the focus remains firmly on the food. Oriol Ivern-Bondia is on an impassioned quest to create contemporary Catalan cuisine, drawing on the freshest local ingredients --- the menu changes four times a year --- and the subtlety of technique to elevate traditional recipes. Start with flavors such as pork chin with sea snails and chestnuts, or grilled octopus with truffles and topinambour. Fish mains include cod with sobrassada and artichokes, or sea bass with cauliflower and truffle, while meat feasts range from roe deer with romesco sauce and calçots, to pigeon crapaudine with ginger. An extensive wine list featuring some 250 references of Spanish D.O. and other wine regions, with an emphasis on Catalan wines, has been carefully created to play an important role in the overall experience. Try the D.O. Catalunya Clos d´Agon for a fine example of what the local vines produce. Save room for pears with red wine, lychee and herbs, or cocoa, caramel, truffles and Talisker Scotch whisky. Sharpen up with coffee and petits fours.