A few days ago presented the Spanish edition of the Michelin Guide 2012, where he received his well deserved Restaurant ABaC second star in recognition of the work of the young chef Jordi Cruz and his team.
The Catalan chef with 25 years had been the youngest Spanish chef get a guide-star is in front of the exclusive restaurant since April 2010. Its cutting-edge cuisine is beyond fashion and trends, and based on tradition and creativity in equal parts and “use only top quality products,” he explains. Jordi Cruz, who has written “Cooking with logic”, is preparing his second book Dining in the short time they are away from your passion, the stove. Such outstanding dishes like mushroom tartare, avocado and crab, foie gras steamed bamboo, the Iberian pig Sierra Mayor, or delights of various chocolates taste better in the exclusive complex environment ABaC (besides the restaurant the hotel has 15 luxury suites and a spa so relaxing). Pleasantly surprised that humor is not exempt from such exquisite culinary delights: a sorbet-cocktail or an ice cream lipstick fun winking accomplices are a team of youth and not without humor. The room service is on par, as few times, so succulent delicacies and advise without pushy know-corrected and select pairings (over 900 references) and suitable accompaniments to each dish. ABaC restaurant offers a capacity for 56 diners and is decorated in white and broken, oval tables so that customers can eat overlooking the garden. Details like the Versace dinnerware, noble materials used in interior and an exact accuracy and adequacy of lighting in the room makes the space a place of relaxation where the visual culinary creation is emphasized and enhanced.
The kitchen of 200 square meters has been designed by Joaquim Casademont in what was the ancient theater of Madronita Andreu, and can be accessed by customers. The ABaC restaurant closes on Sundays and Mondays.