@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
@ Suculent in Barcelona @suculent_restaurant, one of my favourite meals in Spain recently, where chef Toni Romero @tonetromero is creating his magic from the best local produce. In the pictures – Cured squid tartar with almond milk sauce and caviar – Steak tartar over grilled bone marrow – Gamba roja ceviche with avocado and corn – White asparagus from Navarra with tarragon emulsion and botarga – Large scallops from Hokkaido,cava and clams sauce, braised fennel – Stingray with black butter and citric mashed potatoed
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.
Highlights from my recent trip in Catalonia, the land of superb food, cava and wine, which has been designated as the World Region of Gastronomy in 2025. @catalunyaexperience #CatalunyaExperience – Carbonara with fine herbs, crayfish and Iberian jowl with Sherry cured yolk at 3 Michelin starred Lasarte @lasartebcn at Barcelona’s @monument_hotel. – Squid tartare with green apple juice and licorice emulsion at Lasarte. -Small, family owned cava producer @cavaguilera, which exclusively produces Guarda Superior Cava in two varieties: Reserva and Gran Reserva. Each bottle undergoes aging for a minimum of 18 months up to 17 years to achieve the perfect balance and harmony of flavors. This particular label is written in braille alphabet. – Fourth generation cava maker Marta Guilera. – Dramatic views from Siurana village in Priorat. – Carabinero from Huelva with its head parmentier at @quatremolins by @rafelmuria, one of the youngest chefs in Spain to receive one Michelin star. – 12th Century Carthusian Monastery of Escaladet in the Priorat wine region. – A very special Priorat wine tasting up the hills of the 12th century Escaladei monastery by @paul_kendall @siuranatours @montsantnatura. – 8C Celler Cooperatiu de Cornudella @cornudellaceler – beautiful red wine from the region. – The newly opened 5 star Mas den Bruno, located in the middle of Priorat vineyards @masdenbrunohotel.