ABaC

This is the showcase of a personality chef, Xavier Pellicer, who creates a self-termed cuisine d'auteur, meaning a menu of completely original dishes. His minimalist restaurant has even attracted members of the Spanish royal family, eager to see what Pellicer is cooking up. A few of his dishes may be too experimental for some tastes, but for me he's a master in balancing flavors, and his dishes perk up the taste buds. His plates emphasize color and texture and his sauces are perfectly balanced. Menus change nightly according to Pellicer's culinary inspiration. Perhaps a mushroom tartare will be resting on your plate, or a velvety-smooth steamed foie gras. Roasted sea bass appears with sweet pimientos and oyster plant, and Iberian suckling pig is cooked and flavored to perfection, as is fennel ravioli with "fruits of the sea."

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