A highlight of the tasting menu. We create a light, airy waffle batter that is flash-baked to a shatteringly crispy consistency. It's filled with a technical foam of smoked duck breast and topped with shavings of high-grade foie gras and a dash of local honey and spice. It's an explosion of textures in a single bite.
Tips from diners
An absolute mandatory order for the table if ordering à la carte. The technical skill involved is mind-blowing. It literally disappears in your mouth, leaving only the incredible liver flavor.
We source organic farm eggs and cook them at precisely 64 degrees for 40 minutes. Served in a crystal-clear dashi made from three types of wild Catalan mushrooms. Finished with shavings of fresh black truffle and a touch of roasted pine seed oil. It's earth and soul in a bowl.
Tips from diners
The mushroom dashi is a game changer. It's so intense but perfectly clear. The egg yolk creates its own sauce when you break it. One of the most satisfying technical dishes in the city.
A refined version of molecular pastry. A hard shell of cocoa butter and charcoal hides a fresh, acidic heart of lemon and basil sorbet. Served with a 'soil' of toasted nuts and a mist of liquid nitrogen for a theatrical table-side finish.
Tips from diners
The surprise when you break the 'stone' is the best part! It's hardly sweet at all, but incredibly satisfying. A must-try.
We focus on quality producers from the Guijuelo region. This board typically includes a selection of 48-month aged Jamón Ibérico de Bellota, hand-carved to transparency. Served with our signature 'air-bread' — a weightless version of the traditional tomato bread.
Tips from diners
The ham quality is top-tier. The air-bread is a brilliant modern touch that keeps the focus on the product. Best paired with one of their curated Cavas.
Large, hand-dived scallops are roasted until perfectly translucent. Served over a silky cauliflower puree and topped with raw cauliflower 'couscous' and a light emulsion of heritage citrus. It's a beautiful, high-contrast seasonal dish.
Tips from diners
Very delicate. The different textures of the cauliflower really elevate the sweet scallops. A great way to start before moving on to the heavier meat dishes.
Angle is the sophisticated sister restaurant to Jordi Cruz's three-star ABaC. Located in the stylish Hotel Cram, it focus on what Cruz call 'modern-day classicism' — applying avant-garde techniques to traditional Catalan ingredients and recipes. With two Michelin stars, it offers a more accessible but equally technical entry point into the world of high-end Catalan gastronomy in a sleek, contemporary setting.
Booking is mandatory and often required weeks in advance for weekend dinner. However, lunch during the week is much easier to book and offers the same high-end experience at a slightly more relaxed pace.
The restaurant is inside the Hotel Cram. It's a very sleek, high-end 'adults' environment. Perfect for a celebration or a serious foodie date. Dress code is 'smart casual' but most guests lean towards smart.
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