Gran local de diseño. 2 estrellas Michelín
Los mediáticos hermanos recogen toda la tradición culinaria que les encumbró al olimpo de los biestrellados en Barcelona y aportan toques aún sorprendentes: revisan sus orígenes, aportan productos de cultivos propios y dibujan un panorama culinario que se echaba mucho a faltar en la ciudad. El viaje pasa por etapas imprescindibles como el sandwich de pipas de girasol heladas que abre el menú y que promete un recorrido muy apetecible, las verduras y el arroz, prototipos de la cocina de aprovechamiento que tantas veces han revisitado en su programa televisivo, el calamar fermentado que hubiéramos repetido sin fin o la codorniz en versión ravioli o royal, excelente en cocción y textura.
Es realmente divertido y original ver el proceso de trabajo de todo el equipo, así como tener la oportunidad de ver a Sergio y Javier Torres desgranando una a una las hortalizas, preparando cada pétalo del girasol y coordinando a los equipos de sala y cocina siempre con una sonrisa en la cara… Porque los hermanos se han ganado a pulso la fama de “cocineros amables” y, además, se nota en sus platos. Y, sin duda, son uno de los referentes de la gastronomía nacional…
Cocina joven pero muy pensada. Original, fresca, que bebe de la tradición familiar pero rezuma innovación y técnica. Un menú que prometen ir renovando cada temporada y que invita a la celebración. Ideal para sorprender a tu pareja en una noche especial y recomendable para los seguidores de los Torres, para comprobar que evolucionan, caminan y avanzan a muy buen ritmo por la senda de los grandes.
The locale, the ambience, the three large, central kitchens as focal points of the space; the domotics, the industrial design, the illumination and, of course, the cuisine. Everything at the Torres’ establishment is meticulously measured and researched. Everything fits together. Everything has its function and seems to indicate that, maybe soon, they will be deserving of the two Michelin stars that their Barcelona restaurant “Dos Torres” held when it closed not too long ago.
Large and stylish restaurant. 2 Michelin stars
The media savvy brothers bring together all the culinary tradition that they raised to the Olympus of two-starred restaurants in Barcelona, while adding still-surprising touches: they rewrite their roots, incorporate products they have cultivated themselves and illustrate a culinary panorama that the city was in great need of. The journey makes its way through obligatory dishes like the frozen sunflower seed sandwich, which opens the menu and foretells a very promising experience, the vegetables and rice – prototypes of the “trash cooking” that they have talked about so many times on their TV show – the fermented squid we would have eaten over and over again, and the quail served either in ravioli or “royal” style – excellent in terms of both preparation and texture.
It is truly fun and original to see the work process of the entire team, as well as to get the opportunity to see Sergio and Javier Torres shelling the vegetables one by one, preparing each sunflower petal and coordinating the front-of-house and kitchen teams, all while never losing their smiles. The brothers have earned their reputations as “friendly chefs” and, without a doubt, are a reference for gastronomy in Spain – as evidenced by their dishes.
Young, but well thought-out cuisine. Original and fresh, drawing from family tradition but oozing innovation and technique. A menu that they promise to revamp every season, and one that invokes a celebration. Ideal for surprising your partner with a special night out, and highly recommendable for followers of the Torres brothers to confirm how they evolve, continue and move forward at a good clip along the path of greatness.
