Boat International - May 2018

May 2018 | http://www.boatinternational.com

THE CHEF
At 15, Albert Adrià left
school to join his brother
Ferran in the kitchen at
elBulli. He became pastry
chef in 1987, before the
twodrovearevolutionin
Catalan, Spanish and world
cuisine. Since shuttering the
restaurant in 2011, the Adriàs
have launched a group of
restaurants in Barcelona –
including the Michelin-
starredTicketsandEnigma,
whichopenedin2017–
with Albert at the helm.

SUPERYACHTS COME TO TOWN

The Superyacht Show, organised by

LYBR A, is b eing held a t OneO c e an

Port Vell Marina, Barcelona, from

2to5May.Potentialsuperyacht

buyersandchartererscanstepon

boardsomeoftheworld’sfinest

yachts in an exclusive and private

setting. A selection of hand-picked

luxury products and high-end

lifestylebrandswillcomplementthe

on-water display. For tickets, go to

thesuperyachtshow.com

ALBERT ADRIÀ, OF ENIGMA ET AL

ENIGMA VARIATIONS Even when I was at elBulli, I planned

one day to have a restaurant called Enigma. It took a lot

longer than planned but RCR Architects created exactly the

environment I had in my mind for enjoying gastronomy.

Diners move through the diferent spaces we use to express

particular cooking styles (la Cava, la Barra, la Plancha, el

Dinner) and a revival of my old 41° cocktail bar.

IN MY NEIGHBOURHOOD Our elBarri group of restaurants

• Enigma; Tickets tapas bar; Pakta, our Nikkei (Japanese
  Per uvian) place; Hoja Santa (Michelin-starred Mexican
  with Paco Méndez); Niño Viejo (Mexican street food);
  and our bar, Bodega 1900 – are all located in the Parallel
  Poble Sec area. Many independent and interesting shops,
  restaurants and bars have opened in recent years.
  MOUNTAINS OF FOODIlovetraditionalCatalanfood,
  especially mountain dishes such astrinxat(potatoes,
  cabbage and pork);escudella i carn d’olla(brot h w it h pa st a,
  vegetablesandmeat);andcargols a la llauna(ba ked sna i ls).
  EL BULLI BOYSThereareseveralformerelBullichefsdoing
  well now, particularly the team behind the Michelin-
  starredDisfrutarin the city, andCompartir,up the coast
  in Cadaqués. Toni Romero, who was astagière(inter n) w it h
  us,isnowarisingstar,withhisrestaurantSuculent,part of
  thegrouprunbyCarlesAbellan(whoworkedwithusfor
  15 years). Another elBulli graduate, Rafa Zafra, has a great
  family seafood restaurant close to Port Vell:Estimar.
  VELL’S KITCHENSBarceloneta, by Port Vell, is another
  culinarydestination,especiallyfortapas.GotoLa Cova
  Fumadaforbombas(me at-st u fe d pot ato c roq uet te s), wh ich
  theyclaimtohaveinvented,El Vaso de Oroforchorizitos
  andspicytuna,withbeer,andtoLa Barra,another Carles
  Abellanrestaurants,whichhascreativeseafoodtapas.
  enigmaconcept.es; elbarriadria.com

Clockwise from

far left: La Cova

Fumada; a plate

of trinxat; Bodega

1900; marinated

mackerel

Disfrutar style;

La Barra in

Sant Cugat

Below, from left:

Cadaqués, north of

Barcelona; eels at

Suculent;ElVasodeOro