Carme Ruscalleda’s Sant Pau Restaurant: A Perfect Marriage of Tradition & Flair

The first course, a fish dish, is elegantly presented on a simple white dish – the food and its sauces are clearly the stars. On this occasion, it was a lobster ceviche foamed over green beans. The second featured shrimp in a transparent vegetable cannelloni, accompanied by my third glass of Catalan white wine. Next, a delicate soup made from the unlikely combination of romanesco, shiso and kombu demonstrates a flair for Japanese flavorings.    

The courses continue with two other excellently executed fish dishes; the first: seasoned prawns and the second: rare parrot fish bathed in vermouth. For the meat course, guests are asked to select between a duck or Iberian pork dish with accompanying vegetables and red wine from the top-ranking Priorat wine region.

After a brief pause, regional cheese of the month is presented with quince and biscuits. ‘Pre-dessert’ is simple; fresh fruit

to cleanse your palate for two additional desserts. Naturally sweet, the final desserts are gorgeously presented; one made entirely with almonds and the second chocolate paired with raspberries and brandy. As with every course, each with its own meticulously selected wine.

All too soon, I found myself being escorted to the dimly-lit garden, to enjoy some sweets under a serene tree while looking at the cascading waves directly in my path. I

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