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Sauc

Updated: Aug 9, 2018

Barcelona is packed with amazing restaurants and on my first night of my trip, dined at the now closed Sauc located in the Ohla hotel. A 1-star Michelin restaurant serving contemporary Spanish cuisine.

A couple very modern sculptures on the way upstairs to the restaurant.

A modern dining room and elegant place setting.

I started with a Spanish sparkling wine that had good minerality and some tart fruit characteristics.

Several amuse bites to kick things off. All were very tasty.

The first starter of a white fish and mango gelee. The combination worked great.

Next up was a foie gras mousse with crispy onions, really tasty!

Next up was an amazing dish of a perfectly creamy egg yolk on one side with an Iberico pork mousse on the other side, topped with caviar and some sort of crunch - easy combo for a fantastic dish!

Next up was one of the many "sea" dishes with some sort of sea jelly, really fresh hamachi and other toppers. This dish was good, but not great.

Next up was a dish of beet puree on the bottom with cod and croutons. Overall a tasty dish, but not mind bendingly good.

Now this was mind-bendingly good - slow roasted pork belly topped with crayfish, zucchini and lardo - one of the best things I ever ate.

The next dish was a beautiful spot prawn over lentils.

Next up was a sort of sausage, decent enough, but didn't do anything for me.

Time for a nice rose for the next fish dish.

A wonderful cod in a thin crispy wrapper, one of the best fish dishes I've ever had and still dream about!

Roast lamb loin was good, but nothing out of this world.

A sampling of cheeses were fantastic, love Spanish cheese.

A great and refreshing raspberry dessert with sorbet, mousse over a pound cake - lovely!

A chocolate dome with ice cream inside, melted with chocolate sauce. I started eating it right after the chocolate poured, so no pics of the after.

Finally a rose macaron was a nice finishing touch.

Sauc was a really solid restaurant serving contemporary Spanish cuisine. It's unfortunate it closed because I'd love to see where they would have kept progressing.

 

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