Sauc (Barcelona)

In our recent Barcelona stay we had two starred experiences, one in Alkimia which you have seen, and the other at Sauc. We were in very pleasant company at the latter, engrossed in conversation. Our abilities for divided attention are limited, so this time just a half-review, basically some thoughts for food from memory and brief notes. It means we’ll need to go back…

The restaurant strikes us as less formal than Alkimia, both in accueil and in decor, a stark but warm refuge tucked away in a narrow street in the Eixample.

Near the beginning of the meal, this

Poached egg, onion soup and cheese

was refined, delicate, tasty.

And the sweet iodine crustacean married the earthy beans divinely in this

White beans (mugetes) of Santa Pau & Langoustines

Very nicely moist, too.

If this was good, we moved to magic with

Corvina, Tenderwheat, Foam of Sea Urchin

Childhood reminiscences of sea-urchins picked and eaten raw…a fish still redolent of the sea, what an intelligent dish, combining so ideally , once again, countryside and sea in the best Spanish tradition.

After an apt fresh, intensely ‘basily’ melon granite, this rich and inventive

Mucovado cake, coffee mascarpone and red sweet potato

concludes a splendid meal and a marvellous evening. It’s nice eating well with friends.

This experience beat Alkimia in class and consistency. Yes: we will be back.

PS: this tasting menu, which included also several other nibbles, cost €52 per person.



The day: 10 November 2009, Dinner.
The place: Industria 79, Barcelona
The venue: Alkimia

Closest Airport: Barcelona (BA, Easyjet), Girona (Ryanair)
The food: Modern Spanish

The drinks: Strong on Spanish with some very strong international

This is the first of two starred experiences in a chilly and beautiful November Barcelona. Semiformal, young and English speaking service greets you at the entrance of the stark, modern, elegant room. Behind the stoves, chef Jordi Vilà.

We order a €35 Priorat and the wine waitress asks us whether we have noticed the section at the end of the wine list, which contains the ‘top wines’. Let’s have a look. Mmhh, prices ranging from a handful of hundred euro bills to teens of hundreds. Does she really think we can suddenly change our mind? Yes, she does. Man jokingly orders a €1,700 Pommerol and then has to frantically stop the obliging sommelier who in all seriousness was going for the bottle.

Of the two available menus, both tasting, we are forced to choose the shorter because of the lack of capacity in our stomachs. Unfortunately this is also the one designated ‘traditional’, but with chef Jordi Vilà it is always going to be a very modern traditional.

We begin with the famous and many-times pictured amuse bouche of Alkimia: tomato water with breadcrumbs, the glass covered by a thin slice of fuet (a Catalan sausage).

We want to compete in the category ‘worst picture’ (there weren’t the conditions to use a flash), but please do not be put off: it is a high note of pure concentrated flavours and fun cooking, setting high expectations indeed.

Yet, our dinner will be ups and downs (even if ups and downs always remaining at a very, very accomplished level of cooking).

There is a vein of true genius in this cuisine, with a sense of adventure that we really appreciate and admire. A veloute’ of Jerusalem artichokes with root vegetables was amusingly presented (the tips of the roots which one would normally throw away emerging from the liquid) and wonderful, as were the cauliflowers in two ways (pickled and pureed) accompanying our monkfish fish.

It is a cuisine that can split opinions: Man thought a sorbet of lychees wonderfully complex, with a resinous jelly adding a further dimension; whereas Woman found the jelly ‘medicinal’.

But we agreed that, to our subjective taste, there were sometimes hiccups and also, we have to say, some occasional heavy-handedness and seasoning excess, a certain lack of balance, of precision, and of attention to details. We found several chicken bones, large and small, in the gorgeous chicken cannelloni (more on them below). The sauce of a wonderful and nicely cooked suckling veal was really too concentrated.

There were different cookings of our two pieces of monkfish (one almost raw, the other better done), and similarly for the otherwise beautiful crayfish on our rice.

A nice selection of Petit four concludes our dinner

The service
The service is correct but a bit cold, robotic and brusque from one member staff. The dishes are not described nicely but instead quickly and as if in a hurry, the cutlery almost thrown on the table (are we sooo unpleasant? Sigh). No apologies for the bones in the chicken, the menus are not explained – indeed, only later we overhear a conversation with another table from which we understand we could have gone for a shorter version of the innovative menu: surely something you should be told to begin with! The manager however, as well as the wine waitress, are helpful and courteous.

The low: the dessert
To our taste this was a mess of clashing flavours. Essentially a millefuille filled with coffee, sealed with caramel, and sitting on a lemon cream, plus a vanilla ice-cream. Picture this: you try and cut through the generally aethereal puff pastry, only now you cannot, as the caramel encasing makes it gummy. But you brave on, and the millefeuille still smirking at you, bend but does not break, till the pressure squeezes out the coffee cream, that shoots straight into the lemon sauce… well, we later discovered elsewhere (more on this story later…) that lemon and coffee can work together: but this definitely is not it, the lemon and coffee flavours were fighting, the ice-cream wasn’t sweet enough, and the caramel reduced the millefeuille to a gluey texture.

The high: Chicken cannelloni
It takes guts to serve chicken cannelloni in a fine dining restaurant, but the gamble pays off. So, despite the aforementioned bones, we nominate this the dish of the evening. With such intense and yet delicate flavours in both the hand-cut mince and in the side, soberly presented, chicken reduction with vinegar (we think), this dish also exudes a minimalist elegance that makes it an example of how a rustic combination can achieve fine dining heights. The perfect balance of that reduction also shows that this innovative chef could equally well cook classical dishes. Pity that our picture does not make justice to this beautiful dish!

The price
Now, where is that bill? Anyhow, the traditional menu we went for was priced at €58 (while the more adventurous Alkimia menu has a €74 price tag) and the wine, and considering how the pound has dived, we were confortably over our (upgraded) £110 rule, but not by far.

This is a restaurant to try if you are in Barcelona. The cuisine will surprise, amuse and please. But don’t expect consistency and be prepared for some disappointments.