Drolma

Frommer's Review

In business since 1999, this is one of Barcelona's best haute-cuisine restaurants. Fermin Puig is one of Spain's most celebrated chefs, his culinary showcase found in the Hotel Majestic. The restaurant's name is Sanskrit for Buddha's female side. I don't know what this has to do with anything. He might as well have called his restaurant "Majestic," as his food certainly is. Only the freshest ingredients go into his carefully balanced cookery based on the market's seasonal bounty. I especially like the personal spin he gives to seasonal dishes along with the luxurious foodstuffs presented nightly. What diner could not love the chef who presents pheasant-stuffed cannelloni in a velvety foie gras sauce, the dish delicately sprinkled with the rare black truffle? His wild turbot is enhanced with fresh mushrooms from the Catalan countryside, and his prawns with fresh asparagus tips in a virgin olive-oil sauce preserve the natural flavor of each ingredient. The lamb is aromatically grilled with fresh herbs, giving the meat a pungent and refreshing dimension. The baked goat with potatoes and mushrooms is bold yet delicate in flavor.

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