When you go to Michelin starred restaurants of the same enterprise, it becomes repetitive: Restaurant Angle (2. January 2022)
I was looking forward to trying another 2 Michelin stars restaurant and their “Menú Degustació” (EUR 185.00) with a “wine pairing” (EUR 100.00). As in the Atempo the first course is served at the bar downstairs and not in the restaurant. The first course being “welcome appetizers prepared by our chefs at the bar (mojito)” which was kind of a cloud with mojito elements which was quite interesting.
The second part served at the bar were “macaroons” which were super lovely.
Once you’re seated upstairs, you get a selection of bread to pick from. While this is nice, I was somewhat surprised that the variety of bread wasn’t bigger.
The first course included a “Bloody Mary on the rocks” which was pretty much the same ‘tomato soup drink’ as in the Atempo – where we had the first repetition.
Again, it was tasty, no question, but it was very similar.
The actual first course was served on top of a coral: “Galician clam with caviar; cured tuna with plankton crust; sea urchin cane” and I must say it was an absolutely delicious starter which was highly enjoyable.
Next in line was a “passion fruit aguachile with oyster, cockles and marinate mackerel” …
… which was definitely interesting and had a nice intensity in terms of flavor and combination of different textures.
The “foie-gras flakes with mole sauce in a sweet corn taco” was one of my absolute favorites – I love mole, I love foie-gras, and the combination of these two rather intense flavours was actually outstanding!
The next course was amazing in the way it was served – the “Maresme peas, cured egg yolk with root mousse, cod tripe, truffles with citrict pepper stencil” didn’t only look amazing but again, the Maresme peas had this amazing intensity and flavor profile you would just love and enjoy for hours! The Maresme peas were the second repetition – delicious, admittedly, but somehow a bit of a déjà vu!
The “Scarlet shrimp with soft, toasted almonds, tarragon and kumquat” was another tasty course which I liked in terms of flavor profile but wasn’t entirely easy to eat.
The “sole with nori seaweed, squid velouté with caviar and crunchy ink” definitely looked nice and the velouté with the caviar was of an intense and very enjoyable flavor. The crunchy ink on top looked nice but didn’t really add to the flavor profile.
The second part of the dish was “crystalized skin, sole roe and sea urchin” served on a “sole spine” which was lovely. The intensity of the bite was absolutely down my alley.
The “aged steak tatar with Café de Paris butter” had a high similarity with the aged beef tatare served in the Atempo – but was definitely better and more balanced since in the Atempo, the dish was overpowered by the number of strong flavors present while this wasn’t the case here.
The “game meat cannelloni with foie-gras, truffle, porcini and pine nuts” was truly enjoyable – the combination of flavors was truly intense and definitely something you would want to try – but it was at the verge of being too complex.
The “grilled Japanese style squab (pigeon) with liver wonton and Yakiniku sauce” was definitely good – but again, it was pigeon which was served two nights before at the Atempo. I’m not saying it’s all the same but there seems to be a pattern of ‘using the same’ for the group of restaurants.
The “floral sake bite” on the other hand was a truly nice surprise I enjoyed a lot.
As well as the “lemon verbena textures, lemongrass and white chocolate” which was exactly the way I enjoy desserts.
The “cheese pine cones” looked absolutely lovely …
… and looked even better as the whole dish, i.e., “cheese pine cone, sugar sponge, pine-soaked pear and nitro popcorn”. The combination of little elements of flavor and the refinedness of the different ingredients was truly exquisite!
Lastly, the “hazelnut marzipan, smoked chocolate, caramelized aubergine and ice-cream Pedro Ximénez” was a nice finish to the overall menu.
And of course, the “petit fours” wouldn’t want to be missed. A lovely combination of different flavors, textures, and intensities. Just perfect to finish off an exquisite dinner.
All in all, I absolutely loved the dishes at the Angle – it’s worth the experience and the way you’re taken care of when you’re dining here is amazing. However, the fact that there is a very strong link to the Atempo is very visible and is somewhat taking away the surprise element in the Angle if you’ve just dined at the Atempo.
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Contact Details:
Restaurant Angle
C/ d’Aragó 214
08011 Barcelona (E)
Tel.: +34 932 16 77 77
Homepage: http://www.anglebarcelona.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
