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As the name suggests, chef Jordi Vila fashions himself an alchemist, transmuting base materials of Catalan cuisine into a kind of gastronomic gold. Some signature dishes—like a “fried egg” of cauliflower cream—are almost impossibly labor-intensive (and priced accordingly), while others like the roast chicken canneloni, the veal kidneys with coffee crumbs, or the pickled oyster with glazed pork are surprising in their tastes but more straightforward to prepare. Vila can elevate some of the simplest ingredients, poaching red mullet in olive oil and gracing the plate with an apple-cucumber chutney.