When each dish looks like a piece of art – and tastes even better: Restaurant Cocina Hermanos Torres (21. February 2026)
The Cocina Hermanos Torres was on my to do list for quite a while already (since it’s No. 78 on The World’s 50 Best), and I had booked the place in the past already, but then somehow didn’t manage to make it. This time was the time to finally give it a try. The entrance is small and not very flashy, which changes a little once you enter. The entrance looks nice but you don’t really spend any time there and are brought right into the dining area (which is also the kitchen area).
Once you’re seated, you get the “Tasting Menu” (EUR 320.00). There are no choices – it’s just that, a tasting menu, and that’s what there is. If you decide to split a “wine pairing” (EUR 190.00), they’ll add an additional EUR 60.00 to it, which is something I hadn’t seen before, but which actually makes sense.
The first bite of the menu is the “forest bite” and I must admit that it actually does taste a bit like the forest. In a pleasant way, that is.
The “winter consomé” is made on a mushroom base, and while it was good, I have had better mushroom-based brothes.
The next bite was “‘Piparras’ and smoked anchovy bonbon” and, to me, this was an amazing bite. The flavors were exquisite and, due to the anchovies, there was that perfect level of saltiness in the bite.
It went on with the “crispy king crab and pickled cucumber”, which probably should have been eaten in more than one bite, but given how delicate it was, I had it in one bit, and it was absolutely tasty, so, I was looking forward to the next bite.
The “crispy aged ‘rubia gallega’, acorn-fed ham, rosemary, and thyme” did not only look beautiful, but it was also had a beautiful mouthfeel and flavor profile.
I think my absolute highlight was the “‘Surf and Turf’ (cured squid, poultry consomé and caviar)”. To be honest, when I got it in front of me, I wasn’t really looking forward that much since it looked relatively unexciting. However, when I had the first bite, it turned out to be very different. The texture of the squid was superbly interesting and it went perfectly with the saltiness of the caviar! Loved the dish!!!
Even the next course, the bread, served as “Les Borges Blanques (bread and oil)” was good. Not the best bread I’ve had, but definitely truly enjoyable.
The next course was also superb. The “Mediterranean/Cantabrian (Mediterranean white prawn, mollusks, sea urchins, seaweed and citrus)” did not only look very pretty, but it was absolutely amazing. And not only because the taste was great, but also because the texture combination was outstanding.
It looks beautiful? Doesn’t it? The “Catalonia (‘trinxat’ of house-aged Iberian pork chop, cabbage jus, and crispy root)” was prepared in such a beautiful way that you would somehow not want to eat it. But, of course, it’s more than worth eating. The combination of flavors was – once again – so well thought-through that it definitely belongs to the ones you should try any day again.
If you want a dish full of lusciousness, then the “Discover with curiosity (Mediterranean blue lobster, coral gnocchi, bergamot, fino wine, and winter truffles)” is the perfect one to do so. The blue lobster is aromatic and makes your taste buds dance happily. And the black truffle works too. Now, while both of it is good and works well due to the luxuriousness of the ingredient, there was another component in the dish, which was outstanding. The ‘coral gnocchi’ was like butter – or like molecular kitchen, while it wasn’t. I mean, it was so smooth, so soft, and would really melt in your mouth immediately – I loved them. Just the pure thought of them brings me back to this place!
Peas are a go to for the high-class Spanish cuisine! The “Llavaneres (Maresme green peas, Ibarian ham, and ‘migas de pastor’)” were lovely – and they worked perfectly with the crumbles. Only the little ‘deco’ leaf in the middle was not necessary.
When eating more and more courses here, I started wondering if I’m being served art, given the way they were plated. Now, it’s not a painting, but it’s definitely art what is being served here. The “Mediterranean (brill aged in seaweed, watercress, and buddha’s hand)” was another amazing bite. The fish was relatively simple, but in combination with the other ingredients on the plate it turned out to be mouth-watering.
Who doesn’t love “Childhood memories (Catalan guinea fowl, fresh bay leaf and Collserola pine nuts)”? I sure did! Not only in general, but also specifically when it comes to this dish! It looked a bit small and it looked a bit non-exciting, but it was all the opposite of this! The guinea fowl was absolutely mouth-watering and so was the sauce with which it was served! Definitely something truly lovely!
While you were eating the main course guinea fowl, a “guinea fowl taco” was served – and the flavor was so intense and so amazing that I felt like I wanted more of these tacos.
Frankly, it was somehow almost disturbing how each dish looked like pure art! “The herbs of autumn (chervil sorbet, blueberries, green apple, and wild herb detox)” did not only look absolutely gorgeous, they also tasted gorgeous (if there is such a thing as tasting gorgeous)!
Next lin line was “The Vermouth hour (white vermouth and fresh seasonal citrus)”, another small piece of art, which was refreshing and the perfect transition to the last official dessert.
The “Cacao Barry (the cocoa age)” was of intense chocolate flavor – but somehow in a way that I didn’t find it overpowering, but relatively well-balanced. So, despite it being made of chocolate, I enjoyed it.
Then it became a bit confusing for a minute because the “For you (the jewel)” is basically a ring box from a jeweller …
… which shows a chocolate once you open it. I must say, quite an innovative way to serve a golden chocolate!
Last but not least, you would get a few petit fours in the form of “Citrus (orange flower)”, “black sesame ice pearl”, “catalan cream”, “rosemary ice cream sandwich”, and “Sergio’s Cara crakine & Javier’s yogurt and almond”. Frankly, they were kind of the perfect ending to a marvelous dining experience.
What I loved about the place is that you get to see the kitchen and the chefs. I can only imagine the high pressure they’re under, but they definitely don’t show it. The two Torres brothers are both present in the restaurant – one in the kitchen, one as head of the service. And I can imagine they are running a tight regime – one which works perfectly, but tight for sure.
It was just fascinating to watch them prepare the dishes in such a passionate way …
… and you could see how the kitchen emptied more and more, course by course, and got cleaned in the very end (we were one of the last tables to leave).
Frankly, if you dine here, you end up spending a small fortune, but I must admit, it’s a fortune worth spending. While the menu unfolds, you can truly watch how art is created and served. And it does not only look beautiful, but it also makes you happy because it’s so well thought-through and so delicious, you would want to come back for more any day. On top of that the staff is superbly attentive and friendly. Despite the number of tables (I counted approximately 50 seats), it’s calm, organised, and your water glass never empties. So, this place should definitely be visited if you’re into good food and intend to go to Barcelona! Make sure to book a couple of weeks in advance!
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Contact Details:
Restaurant Cocina Hermanos Torres
Carrer del Taquígraf Serra 20
Les Corts
08029 Barcelona (E)
Tel.: +34 934 10 00 20
E-Mail: info@cocinahermanostorres.com
Homepage: https://cocinahermanostorres.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. 
