90s dinner party food

Go Through the Entire 19-Course Tasting Menu of a Michelin-Starred Barcelona Restaurant

my name is tony i'm a waiter here in a,restaurant disputa it's very hard work,basically your job is keeping up with,their rhythm these guys are so inventive,and so creative they always have a new,dish,the rhythm and the passion for the work,it's contagious it was super hard,working and an enormous profession uriol,is above all a free spirit he's,amazingly creative and mateo was,extremely organized he can do so many,things at the same time i mean i'm,simplifying a lot they're very complex,much,the first time i heard about these three,chefs to open the up shop in in caracas,i think that was about three years ago,and obviously they opened up here in,barcelona and everyone's talking about,it i mean for me i think it's really,nice that there's this kind of,restaurant which isn't on the main,michelin-starred restaurant strip here's,the tasting menus that we've prepared,for today it's very important for us for,the locals to to feel welcome as well,because i think many restaurants,sometimes don't pay attention to that,and as you can see we have a longer menu,a shorter menu we have a special menu,we've prepared for today choose,whichever menu you prefer,trust you i think on okay whatever you,want to bring out excellent choice okay,sometimes these tasting menus you spend,four hours sitting down,having 30 dishes,i'm very interested in communicating,cuisine i think you can communicate a,lot of values through gastronomy and,that's what i'm currently working at,we have a solid base of mediterranean,because we were born here and it's in,our dna but we don't feel constrained,it's fluffy it's frozen,i mean these guys are an encyclopedia of,techniques,you,it is serious food there's a lot of work,behind it but you're not supposed to,take it too seriously,there you go well that's the whole thing,it's very buoyance tricking you into,believing it's something,and then once it's in your mouth it's,something completely different they call,it in spanish it's a,it's like snow snow it's like eating the,snow flavor,i do not know how they do anything of,what they've brought us,it's another level,we're going to continue with the,appetizers this one we call it enjoy,olives or dis fruta,what we suggest here is that you eat,with the spoon you have next to you this,one here and you start with the green,one you continue with the black one and,when you once you finish with the black,one immediately after you just lick this,little spoon that has essence of,tangerine blossom green blue and black,okay you start with the green one,thinking that it's a real olive,but when you put in your mouth you,realize it's not an olive and it bursts,in your mouth it's a different technique,this is um the traditional the white,chocolate um,but not sweets,high technique great background working,in michelin star restaurant stuff,bringing it down to the people taking,away so much fussiness take away two,mats of the technique and like just,trying to make it as natural as possible,oh this is basically like my fire of,this restaurant,tell us let's see here we have an egg,yolk that's in tempura,and underneath the egg yolk you'll find,there's a mushroom jello it's very,important you eat the egg yolk in two,bites taking the first bite you turn it,so the liquid doesn't follow the egg,yolk you can just finish it off eating,the mushroom jello with the spoon you,have next year it's part of our style to,go quite fast but if you don't like the,rhythm we'll drop it down a notch my,mother showed me she'd be scolding me i,pigged out here,our macaroni and carbonara now i'm gonna,add a carbonaro foam and as you can see,the macaroni are transparent that's,because they're made of gelatin so we'll,just mix it together just slightly not,too much because if not the foam will,lose all the air we have some cured,salmon with cauliflower and vinegar and,the seaweed salad here we have some,porcini mushroom dumplings with some,pine nuts,very hot,with johan i mean you could tell that he,was extremely excited,he's listening to how you recommend to,eat the things and he understands the,importance of eating the dishes properly,all right,mmm,light they're taking everything forward,the chocolate olive oil and salt thing,because it's unobvious,but giving it this perfect appearance of,a pepper,very rare to find a waiter who can talk,so comfortably,and so knowledgeably about the food that,he's presented,rub your hands and you smell your hands,so everything you eat from now on will,taste of this very smoky whiskey it was,amazing i i like working especially for,people that are in the business and you,could tell that they know their stuff,well,no problem like you,when somebody who's in the business,appreciates your food and appreciates,your job it means a lot,it's laid back it's down to earth it's,mediterranean it's true to its its,location to its region in the world,it's true to the where the chefs are,from and most of the cooks i suspect you,know i think this place has pulled it,off really well,foreign