ENIGMA, according to Michelin: Here is a singular, risky and truly unique restaurant that has regained its pulse by seeking both technical excellence and, above all, the amazement of the diner. The discreet façade hides a fantasy interior where originality combines with the most radical design to surprise us, as the striking ceilings seem to be suspended and, together, remind us of the interior of... a futuristic cold storage room! The head chef, Albert Adrià, once again opts for a single tasting menu of about 25 courses (they change every month) in which he displays all his knowledge, with many of his visual preparations finished before the customer's eyes so that he is aware of the countless techniques, some almost magical, that they are capable of using. They always work based on the best seasonal product and organize the experience around various sections: Ephemera, Tapas, Sequences and Desserts. Book early!
(The rest of the protagonists will be revealed until May 27)