Next was Joan Roca’s play on a Spanish classic of Calamares a la Romana. A welcome adaptation! The squid had been mashed up and reshaped into a thick circular disc and blow-torched before being topped with crispy balls of batter drenched with lemon juice. A finely balanced dish with a very intense flavour of squid and deliciously contrasting textures.
This is a restaurant for a small group of people with deep wallets and fancy taste.