First of all, crispy chicken salad with cream cheese, pear and hazelnut vinaigrette; second, grilled scallops with teriyaki sauce baseedamame and Kalamata olive caramel and, for dessert, dark chocolate and mango truffles. Do you find it tempting? Well this is just an example of the new letter that releases the Tapas Season restaurant for the autumn-winter season which now begins. The new card takes its commitment to originality to a higher level.
The establishment is a real gastronomic reference of the Eixample of Barcelona. And, with the new menu, it updates its well-known approach: a different and original cuisine, based on tapas and small dishes designed to share, which merges the best Mediterranean tradition and the greatest international culinary avant-garde. We are talking about one of the gastronomic proposals with the greatest personality in Barcelona.
Fresh seasonal products
The new letter provides a high-quality foodie experience, focusing on local cuisine and natural, fresh and seasonal products. The dishes are designed to surprise, but, at the same time, also to satisfy all audiences, from young people to the most demanding gastronomy enthusiasts. And they all stand out for their fusion ingredients and sophisticated elaboration.
He local It also helps make the experience special. His Aesthetics include touches of retro industrial design, and the atmosphere is warm, colorful and welcoming. He modern furniture brightens the eye and reinforces comfort at the same time, and service, attentive and friendly, completes an unparalleled restaurant offering.
three spaces
The Tapas Season has three different spaces that allow choose the preferred atmosphere based on preferences and/or the company: main roomcalled Klassicthe terrace or Terrazone and the Gastrobar, offering the most informal environment. Besides, the kitchen it remains open from the 1pm until midnightso it is never too late to enjoy the innovative gastronomic catalog of this unrepeatable establishment.
Added to the renewed menu is the option of daily menuwhich offers the Work days and allows you to delve into the restaurant’s exquisite culinary proposals with a more than reasonable disbursement and even content in relation to the quality of the products and the careful preparation.
The contrast between tradition and creativity that characterizes each tapa and the constant search for the surprise effect in the diner is the raison d’être of the Tapas Season restaurant in Barcelona. And this philosophy can be seen in the new dishes of the autumn-winter season, which They also include vegan cuisine options.
Transgressive cuisine
Between the most striking premieres To whet your appetite, they highlight the Eixample bomb with black garlic cream and chipotle emulsion, the red range open tortilla and the Majorcan sandwich with fennel and granny Smith saladin addition to the roasted eggplant with grilled porcini and dashi reduction and wasabi sprouts, the broken eggs with seasonal mushrooms, potato chips and ham salt, and the Steak Tartar Season.
The most transgressive innovation is also present in the latter, with proposals such as the orange heura with sweet potato and chivesthe oxtail burger on brioche bread with idiazábal cheese and port reduction, or the octopus stewed with chocolate kimchi and creamy celeriac. Each bite is savored with a touch of daring that leaves no one indifferent. But the commitment to creativity continues, and one can also succumb to the temptation of grilled deer with Jaggermeister demiglace and puff pastry bread, pulled pork tacos with avocado emulsion and pico de gallo and even truffled pularda cannelloni with soft gratin cheese bechamel.
In search of new palates
The search for new flavors is another maxim of the Tapas Season, although always maintaining the harmony between different combinations to find the balance that allows enhancing the explosion of flavors. This is the case, for example, of Balfegó’s fine blue tuna in marmitako Season or Low temperature chicken with sweet corn cream, banana and lime demiglace.
The offer is completed with the rice (dry, creamy and brothy) and risottos, and with a menu of desserts which, more than likely, will also make you salivate.
Winery and cocktails
But the best restaurants aren’t just about the food. The Tapas Season experience could not be complete without the accompaniment of a good came either sparklingfor a perfect pairing with its tapas and dishes. But if you want something more special, you can also opt for a digging either champagne of the best quality. The selection of wines, cavas and champagnes borders on excellence and brings together prestigious DO such as Empordà, Priorat, Ribera del Duero, Rioja, Montsant or Bierzo, among many others. And you can also opt for one of our famous cocktails or opt for any of the juices, syrups and purees of own creation, which, like food, They will not leave you indifferent.