A technical marvel. Chicken skin is treated to remove all fat and then dehydrated and fried until it becomes a feather-light, translucent shard. It is dusted with a fine powder of toasted nori seaweed and sea salt. It's the ultimate 'Asian chip'.
Tips from diners
A perfect start to the meal. It shatters in your mouth. You can really taste the seaweed — it's much more complex than regular fried chicken skin.
Our version of the iconic soup dumpling. We use a broth made from traditional Catalan 'rostit' (roasted meat) and fill the dumplings with finely minced local pork. It's the perfect technical bridge between Shanghai and Barcelona.
Tips from diners
The broth inside is incredibly savory. Be careful not to break the skin when picking them up! One order per person is recommended.
Local clams are steamed quickly in a high-grade Junmai sake. They are finished with fresh shiso leaves and a touch of light soy. The sake provides a sweet, aromatic base that elevates the oceanic flavor of the clams.
Tips from diners
Drink the broth! The sake and the clam juice together is incredibly flavorful. The shiso adds a nice minty freshness.
We source the best sea urchins from the Costa Brava. They are served in their shells with a light, aged soy sauce and a touch of fresh ginger juice. It's a pure, saline, and creamy experience that highlights the quality of the product.
Tips from diners
Only available in season (winter). The ginger is a great touch — it cleanses the palate after the rich, creamy uni.
We use traditional Japanese charcoal to grill local white fish at an extremely high temperature. This creates a smoky, crispy skin while keeping the flesh incredibly succulent. Served with nothing but a slice of sudachi and some sea salt.
Tips from diners
The smokiness from the charcoal is very different from a regular grill. It's very clean and highlights the freshness of the fish.
Directed by Albert Raurich (former head chef of El Bulli), Dos Palillos (Two Chopsticks) is a global reference for Asian fusion. Located in the Raval section of the Gothic Quarter, it consists of a casual front bar and a more formal, Michelin-starred U-shaped counter where guests watch a team of chefs execute a rigorous, highly-refined menu of 'Asian Tapas'.
The Michelin-starred 'Kitchen Counter' requires reservations weeks in advance. However, the front 'Tapas Bar' is often open for walk-ins and serves some of the same signature snacks.
Sit at the kitchen counter if possible. Watching the chefs work with such precision (and using chopsticks for EVERYTHING) is part of the dinner theater.
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