Sant Pol de Mar Restaurant – Chef Carme Ruscalleda

As always I could not miss the chance to try the tasting menu of the Chef Carme Ruscalleda of Sant Pol de Mar.

As always I could not miss the chance to try the tasting menu of the Chef Carme Ruscalleda of Sant Pol de Mar.

Chef Carme Ruscalleda’s restaurant, Sant Pol de Mar, is difficult to book during the week and nearly impossible over the weekend, but with luck I managed to find a seat in one of the most valued restaurants throughout Spain.

Products of rare beauty and a technique that push the molecular style out of the kitchen, give a pure genuine flavor to all the dishes presented. Attentions to detail and love for their own job make me understand why this restaurant has 3 Michelin stars.

Very interesting is the history the singer and poet Joaquin Sabina. His life get to be reflected in the dish. In fact, it is not by casualty that we find strong flavors and firm hand with aromas of coffee and fresh salad in the plate.

Another interesting matter is the Dragon which is presented at the table as as petit fours together with the espresso coffee. As part of the tradition of Sant Pol de Mar, the dragon is presented in seven different tastes that together cause an explosion of traditional in the mouth.

Like all high-end restaurants, I will keep in mind the importance of raw materials and vitality that along with the tenacity of the Chef Carmen Ruscalleda make this place one of the most beautiful pages of the chef’s professional life.

Here we find the menu with the explanation of the dishes:

T A S T I N G  M E N U

Transparent cannellonis
products from the sea & vegetable gardens of the Maresme
Coca JoaquĂ­n Sabina
contrasting flavours in honor of his work
Cod Croquetes
Conté, olives, parsley, quinoa
Winter’s Spring
peas 2015, tecno sausage
Miso & foie cubes
champignons, vegetables, umeboshi, lemon
King prawn and artichoke
baked king prawn, textured artichoke
“Gambes” on Sailor’s Toast
tribute to the local sailors’ cuisine
Monkfish, espigalls
cabbage. citrus, coriander, lemon gras
Deer loin
medium rare, apple, almond, Sechuan
Cheese for March – “Nr. 39 Second Series”
Cheese Llanut, 3 combinations with pear, carquinyoli and rosemary
Aromas de Montserrat, lemon thyme
Chestnuts & marula, orange, chocolate, black pepper
The Dragon
White chocolate
Black chocolate
Puff pastry, angel hair, pine nuts
Chocolate cookies
Spiced cookies
Licorice & sherbet philo
Mint brick

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