Estoy Bloginando
I've just returned from Catalonia, where Cindy and I took Michael Costa (Executive Chef), Stephanie Piland (GM) and Tiffany Haleamau (Assistant Sommelier) from the Pazo team, along with Dana Curry from Bin 604's management staff. Our goal was for our crew to be able to channel personally what was my inspiration - or at least an important part of it - for Pazo; namely, soulful Catalan cooking, wines and lifestyle.
This corner of Spain may be one of the world's hottest places for highly technical and fantasy cooking but at its roots, Catalan food is based on unique culinary resources. The culture is extremely food aware and has a high quality expectation without any of the extreme fussiness that can be off-putting to some in other intense food cultures. Both in Barcelona and on the countryside, excellent cooking can be found.
A few highlights if you visit:
Places to stay - in the countryside Mas deTorrent is in a lovely tiny village east of Girona. Rooms are decorated beautifully, rich but comfortable in style. The original stone farmhouse is 400 years old. The grounds and spa are impeccable and there are two restaurants doing more or less fancy Catalan food. In this location you are not far from many Michelin-starred restaurants around Girona and Figueres either. They may have the best breakfast in Europe (that I've seen).
In Barcelona the Claris is a modern hotel with a ton of interesting art in a fantastic location. In season there is a rooftop pool and bar. The rooms are nicely furnished but urban-sized.
Dining -
El Celler de Can Roca is Joan Roca's two star Michelin restaurant in Girona that does three star food in my estimation in lovely modern environs with a super cellar. Service is not up to the rest.
Can Bosch is in the seaside town of Cambrills an hour south of Barcelona. Simple classic impeccable seafood is the mainstay of the menu with another whole list of creative dishes and rice available. The wine list is excellent and very fairly priced for the quality. Also the most informed sommelier I dealt with in Catalonia is here, Manel Subirà Pociello. Also in this town is a more purely old-school Catalan seafood place Joan Gatell. Their simple renditions of Clams in Sherry Vinegar and Spiny Lobster have been amongst the happiest dishes I have ever consumed.
Mas Pau is just outside of Figueres and is set in a remarkable environ: 14th century stone farm meets the set of some David Niven film from 1962. Excellent cooking especially Bacalao, Fideus Negra and of course Iberian Pig. The wine list is good, but do not expect the vintage to be correct. They have a lovely outdoor space for a cigar and a brandy after a meal.
This corner of Spain may be one of the world's hottest places for highly technical and fantasy cooking but at its roots, Catalan food is based on unique culinary resources. The culture is extremely food aware and has a high quality expectation without any of the extreme fussiness that can be off-putting to some in other intense food cultures. Both in Barcelona and on the countryside, excellent cooking can be found.
A few highlights if you visit:
Places to stay - in the countryside Mas deTorrent is in a lovely tiny village east of Girona. Rooms are decorated beautifully, rich but comfortable in style. The original stone farmhouse is 400 years old. The grounds and spa are impeccable and there are two restaurants doing more or less fancy Catalan food. In this location you are not far from many Michelin-starred restaurants around Girona and Figueres either. They may have the best breakfast in Europe (that I've seen).
In Barcelona the Claris is a modern hotel with a ton of interesting art in a fantastic location. In season there is a rooftop pool and bar. The rooms are nicely furnished but urban-sized.
Dining -
El Celler de Can Roca is Joan Roca's two star Michelin restaurant in Girona that does three star food in my estimation in lovely modern environs with a super cellar. Service is not up to the rest.
Can Bosch is in the seaside town of Cambrills an hour south of Barcelona. Simple classic impeccable seafood is the mainstay of the menu with another whole list of creative dishes and rice available. The wine list is excellent and very fairly priced for the quality. Also the most informed sommelier I dealt with in Catalonia is here, Manel Subirà Pociello. Also in this town is a more purely old-school Catalan seafood place Joan Gatell. Their simple renditions of Clams in Sherry Vinegar and Spiny Lobster have been amongst the happiest dishes I have ever consumed.
Mas Pau is just outside of Figueres and is set in a remarkable environ: 14th century stone farm meets the set of some David Niven film from 1962. Excellent cooking especially Bacalao, Fideus Negra and of course Iberian Pig. The wine list is good, but do not expect the vintage to be correct. They have a lovely outdoor space for a cigar and a brandy after a meal.
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