The Deep Dive
A light conversation with David Lynch on Transcendental Meditation, the unified...
Wine and Spirits
From the author of “Drink Lightly,” a low-alcohol cocktail with fresh strawberry.
Courtesy of Hotel Arts
Few ingredients garner the celebrity status that truffles enjoy. The homely fungi with the sky-high price tag is beloved year-round, but particularly in the fall. In a nod to the season, Michelin two-star restaurant Enoteca at Hotel Arts Barcelona will serve two exclusive white-truffle tasting menus—seven courses ($260) and six courses ($220)—beginning November 1.
Enoteca’s chef Paco Pérez has big plans for the truffles, which are dug up in the Piemonte region of northern Italy and revered for their particularly earthy flavor. (The chosen few cost roughly $5,000 a pound.)
“White truffle is a unique product highly respected and appreciated by all chefs,” says executive chef Roberto Holz. “The secret lies in its unforgettable fragrance and flavor, combined with the fact that it can be introduced in the menu from appetizer to dessert.”
Pérez’s signature risotto pairs the white truffle with the ou de reig (or Caesar’s mushroom), which hails from Catalonia. Other dishes include sweet-potato gnocchi with shrimp; a low-cooked egg with Iberian ham parmentier and sea urchin; forest consummé; and Wagyu beef with sauce, mushrooms and potatoes—all incorporating truffles. Sommelier Albert Escofet and his team can match wines from the restaurant’s cellar with the menu.
How best to enjoy the bounty? Holz suggests taking it slow. Somehow we don’t think that will be a problem. Through November 28; Marina 19–21; 34-93/483-8108; hotelartsbarcelona.com.