A legacy starter that Jordi Artal took from his years living in Canada. A small shot of Canadian maple syrup is topped with a layer of heavy cream and finished with high-quality Malden sea salt. It perfectly resets the palate and introduces the theme of contrasts that defines his cooking.
Tips from diners
Drink it in one go. The salt hits first, then the cream, then the sweet syrup. It's the perfect wake-up call for your taste buds.
The Palamós red shrimp is served in three different states: raw, lightly grilled, and as a concentrated emulsion. It is paired with sea urchin foam and a dusting of house-made plankton powder, creating an intense, saline experience.
Tips from diners
Each texture highlights a different facet of the shrimp's sugar content. Start with the raw piece to appreciate the pure product.
A playful take on the Catalan staple. A hollow, crispy bread 'pillow' is injected with a clarified tomato concentrate and topped with a single drop of excellent Arbequina olive oil. It bursts with the flavor of a summer tomato without the bulk of the bread.
Tips from diners
Eat it as soon as it arrives so the bread doesn't get soft from the essence inside.
The suckling pig is cooked for 48 hours to achieve a butter-like texture, with the skin finished to a perfectly flat, glass-like crisp. It is served with a tart apple reduction and a faint aroma of lavender smoke, evoking the Catalan countryside.
Tips from diners
The skin is so thin and crisp it's almost like a cracker. The lavender is very subtle — don't be afraid it will taste like soap!
A multi-layered dessert featuring dark chocolate ganache, toasted hazelnut crumble from Reus, and a silky olive oil sorbet. It highlights the incredible quality of Catalan hazelnuts and oils in a way that isn't overly sweet.
Tips from diners
The olive oil sorbet is the star. It's surprisingly refreshing and makes the chocolate feel much lighter.
Cinc Sentits ('Five Senses') is a family-run passion project by chef Jordi Artal and his sister Amèlia. The restaurant moved to a stunning new Eixample location which allows for a guided exploration through different 'environments'. Every dish is a technical but soulful tribute to Catalan territory, from the Pyrenees to the Mediterranean coast.
Jordi's sister Amèlia runs the front of house. Ask her about the family history — several dishes are based on recipes from their grandmother's village.
The wine pairing is excellent and focuses heavily on rare, small-production Catalan wines that you won't find in shops.
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