Gelonch

Catalan chef, Robert Gelonch's spot in the Eixample district of Barcelona is a bit of an underdog in the competitive molecular department overtaking the area. I had to spend a decent amount of time scouring foodie boards to come across some very impressive reviews. I decided to give it a shot for an amazing 44.50 Euro 9 course degustation lunch menu. All I can say is that for that price its a Wow!

Without further ado I welcome you my dear readers to the menu (fyi...I am using their translations when given so any misspellings are to be expected at times):

1. French oyster with fruit & gin and tonic gelee

2. Wagu beef carpaccio on cracker with grilled artichoke and rucola

3. Cuttlefish talierini with deconstructed pesto

4. Eight vegetable mini cream in a smoke bell with grilled vegetable and baked tomato broth

5. Octopus & Iberian pork shoulder "Mil Feulle" with baked garlic smoothie and sauteed Chinese garlic

6. Confited codfish with pistacchio sand, griottines and confited quail sauce

7. Iberian piglet 70 degree without bone, served with croissant, tupinambour and cajou nuts

8. Assorted cheese with bananas and honey cream, coffee crumble, sweet baked endives & eggplant ice cream

9. Catalan cream custard foam with apple sorbee, lemon soft jello, caramalized apple and confited lemon peel

The second course of carpaccio was a perfect balance of sweet Parmesan and silky meat melting in my mouth, contrasted with the crispy salty cracker and smoky grilled artichoke. It was an amazing three bites.

The fourth course came out in a soup bowl with a glass bell shaped cover holding in a cloud of smoke. The soup with eight separate vegetable purees was a veritable party in my mouth, but I must say it was better when I sampled each individual component, particularly the eggplant, turnip and carrot purees.

Lastly, the seventh course of sous vide Iberian pork had the perfect crust of crispy golden fat, which when pulled apart and combined with the crispy croissant pieces and the meaty mushroom was a delicious bite.

The desserts were not noteworthy, but the after meal vanilla Madelaine and homemade cocoa-dusted truffle were amazing.

In regards to atmosphere, I can see why some feel it is underwhelming, but I find it is perfectly acceptable for a chef that may not have huge investment backing. It suits the space and there is plenty of room for all the diners.

Service was more than accommodating in my opinion, even if it was not as "polished" as some other restaurants in its category. I personally don't care if my table is not crumbed at every change in courses, or if I am waited on hand and foot. My server was friendly, helpful when he could be (language barrier of course), and attentive.

All in all, this will go into my book as a must re-visit when in Barcelona again:)