Alkimia

Frommer's Review

Jordi Vilà's Alkimia is the type of restaurant that attracts other chefs and fans of his singular style. Vilà is a proponent of New Catalan cuisine, the culinary wave that started with Ferran Adrià. For starters, try the deconstructed version of the traditional pa amb tomàquet (a slice of white bread rubbed with tomato pulp and olive oil), in which Vilà separates the juice from the tomato before adding the oil, crumbs of toasted bread, and a little pungent lloganissa salami. Many of his other dishes are also an offbeat take on traditional Catalan dishes: tuna belly substitutes for Iberian ham in faves a la catalana (Catalan-style broad beans); truffle is daringly added to a plate of cabbage, potato, and sausage; and fried eggs and Majorcan sausage is served with preserved quinces. There's an excellent wine cellar that includes vintages from all over the country.

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