As the darling of Spain’s distinguished high society, discerning locals flock to Barcelona’s celebrated Drolma restaurant in pearls and fur coats to sample the latest culinary brilliance of celebrated chef Fermi Puig (formerly of El Bulli restaurant). Prepare to be taken on a dazzling culinary journey as Puig reinvents traditional Catalan dishes inspired by his childhood in the remote countryside with innovative, modern techniques. Savour his exquisitely flavoursome pheasant cannelloni with a velvety foie-gras sauce and fresh black truffles; the trompettes de la mort (black wild mushrooms) with sôt-l'y-laisse (free-range chicken morsels); and the caldereta of spiny lobster presented in three servings. The service team led by headwaiter Alfred Romagosa and sommelier Josep Puigcorbe are highly knowledgeable, and the wine list features some excellent vintages. This is one of Barcelona’s best fine dining experiences with an indulgent price tag to match. Bookings essential.
