Ca L’enriq

25/8. We ... but particularly James ... have been anticipating this day since November 2012 (pretty sure) after we did our Camino walk and tour d’Espagne (by car). James had read about the restaurant and booked 3 months in advance. One Michelin Star, which it still has - plus now being rated 28th top restaurant in Europe!

It was delightful then, and it was with trepidation- is something repeated ever as good? - that off we went for our 1330 booking.

We were warmly welcomed, as we were last time. This is a family business since 1857, with the children 3 boys and one girl all involved. Executive chef is the woman yeah! We were shown the cellar room, a cistern in Roman times and the bottles hung from the ceiling represent the family of the restaurant.

This meal is a 14 course degustation, and we took the wine package of 11 tastings.

And no, it did not disappoint in fact it was better and better and better. I hope the photos give you some idea of the delicacy of the food.

They use local and seasonal food only. In keeping with the theme, there is a grey slab of what looks like a tree cut through, but in pottery. The food is created to look like the forest. Flavours are intense. At the time the food did not taste or feel “rich” but we realised that the subtlety of the creations masked just how rich it

was. Oh wow. One course was six different tomatoes on the plate and they poured a Bonito and pesto cream along each side: amazing individual flavours.

We had mushrooms in all forms, shapes, tastes, sizes, tomatoes, fish, crab, chicken, corn, cucumber, wood pigeon, peas made into a wafer, the thinnest of different ‘wafers’ and I d9nt know how to describe them, all in beautifully sculpted shapes, delicate in size. Our waiters, who spoke enough English, explained every morsel.

Tastes. And to drink - champagne, corn beer (to match the corn dish), TIO Pepe, merlot that was light in colour and served cold, white wine like Torrentes from Argentina, red wine, a sticky from Germany ... we don’t normally photograph food but this time ... and the wine bottles.

We commenced at 1330 and left the restaurant at 6 pm. My mouth salivates thinking about it. And of course a taxi each way.