A delicious Michelin-starred restaurant going the extra mile: Restaurant Caelis (13. October 2023)
The Caelis is on the first floor of a hotel and the entrance is a bit hidden. Once you’re inside, you realise that the place is not really huge, but at the same time it isn’t small either. So, from an interior design perspective, it creates a feeling of crowdedness despite the fact that it’s actually quite spacious. I suppose this is largely driven by the fact that the noise level is relatively high.
I went for the “Earth & Sea Tasting Menu” (EUR 105.00), which started with a few small bites like the “amuse bouches (‘Vermouth bombon’, ‘cured egg yolk tart and caviar’ and ‘squid ink bread’)”, which were all absolutely delicious bites.
The next little bite was “beet, crème fraîche and anchovy sandwich” and while I absolutely love anchovies and how intense they are when we talk flavour, the whole thing was a bit too much as the flavours really didn’t stick out, hence, it felt a bit like a dish which would somehow cancel itself out.
Next in line was a rather simple, but tasty dish – the “tapioca and beef tartar”. A great little bite, which really gave you an appetite for more.
The “prawn fritter and plankton mayonnaise” did not only look interesting when it was served, but it was also rather tasty and enjoyable.
I absolutely loved the way the bread was served. Or rather, how the butter was served. The “homemade bread and butter selection (olive, tomato, thyme)” was super nice and something I could truly enjoy.
The first real course was the “frozen Vichyssoise with trout roe” and I must admit, this was an incredibly interesting dish. I mean, I have never received a dish, which was served in an ice cube, so, this was definitely something new. And on top of that, it was also delicious in terms of flavour and texture profile.
The “zucchini flower stuffed with crayfish and crayfish emulsion” is something I have mixed feelings about. The sauce was incredibly intense, I would dare saying, too intense. The flower head filled with crayfish was delicious, the rest of the zucchini was rather bland.
I liked the way they served the next course. The “macaroni ‘surf and turf’, lobster and foie gras” was definitely a combination of intense flavours. And, as such, absolutely delicious ones. Also, in combination with each other. The fact that they had poured a broth over the dish, which you would eventually …
… eat after you’ve finished the non-liquid parts of the plate, was quite nice (and surprisingly tasty).
The next dish did look absolutely delicious. Unfortunately, I must say, the “grilled red mullet and bouillabaisse” did NOT cater to my gusto at all. Sure, all by itself was somewhat good, however, the issue was that the fish was smoked, and it was smoked that heavily that I had enough after one bite. Which is quite unusual, because I really try everything. But this one was a hard no!
Given it was clear that I did not like the dish, and also made that clear when I was asked why I had left so much of it on the plate, I got a “beurre blanc dish” to compensate for the previous dish. And I must say, this one was actually super enjoyable!
The last main course was “beef in ashes from vineyard from Priorat”. It looked absolutely amazing. And it actually tasted great too! I mean, sure, it’s a piece of meat, but they prepared it in a way that it was truly great. The intensity of the flavours while keeping it good in terms of temperature – wow.
The “cheese selection”, which was the next course of the menu, was a bit of a disappointment, as it was really just more or less three regular cheeses. I love cheese waggons, so, maybe it’s not fair. On the other hand, it was really a bit of a disappointment.
Th cleanse your palate afterwards before the actual desert, you got a “cucumber sorbet, basil sauce and lemon foam” and I must say this combination really works! I mean, the subtle citrus notes from the lemon and more earthy and green flavours from the basil and the cucumber really work well together.
The final course of the menu was the “cherry tree, sherry cask”. It looked lovely, but it was too chocolatey for me. Especially, since I felt already super mega full.
Last but not least, I do admit, I was not able to try the “friandises” as I would, I think, have literally exploded! In any case, they looked delicious.
All in all, I absolutely enjoyed my experience at the Caelis as the place is lovely, although a bit too loud for my personal gusto, the food is good, prices are fair, and the service really does a great job at providing you with an experience. I absolutely liked our sommelier, as he was super attentive, ready to adjust the wine pairing at gusto, and we had a few nice discussions with him. Exactly, the way I like it. Definitely worth trying when you’re in Barcelona. Don’t expect miracles, but it is cooking on a very high level with tasty dishes. Booking in advance is a must.
Rating:
| Atmosphere: |   |
| Service: |  |
| Dishes: | |
| Price-Performance Ratio: | |
| Overall Rating: | |
Contact Details:
Restaurant Caelis
Via Laietana 49
08003 Barcelona (E)
Tel.: +34 935 10 12 05
E-Mail: caelis@goutrouge.com
Homepage: https://www.caelis.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. 
