Chef Jordi Artal received his second Michelin-star for his restaurant Cinc Sentits in 2020. Today he shares with us his unique menu reflecting his modern approach on traditional Catalan cuisine.

FAIFÓ

- Olive, rosemary

- Smoked herring, roasted pepper, pickle

- Roasted chicken, samfaina, thyme

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TUNA

- Crispy, ventresca, pickled mustard seeds, caviar

FOIE GRAS

- Smoked eel, apple, carquinyoli, duck garum

WAGYU

- Tartare, fermented milk cream, caviar

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ONION

- Figueres onion, Serradet cheese, consommé

PEAS

- From Maresme, pea essence, sea urchin spheres

OXTAIL

- Fricandó, potato foam, black truffle, crispy mushrooms

COD

- Jerusalem artichoke purée and chips, wild mushrooms roasted in a wood-fired oven, black truffle

VENISON

- Trinxat, smoked celeriac purée, osmotized pear

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MAPLE

- Sea salt, cream, cava, egg yolk

FENNEL

- Sorrel, effervescent lemon, white chocolate

BLACK TRUFFLE

- Parsnip, bitter almond, caramel, pear

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LAST TEMPTATIONS

- Our Sara- Bread, chocolate, olive oil, salt