The mid-day menu menu starts with a progression of appetisers. The first amuse bouche include a mushroom cream, truffled cookie, cheese gougeres and nut bread.
Rabbit with orange & red shiso is the next thing to excite our palate. A little brick of tender, white rabbit meat, with an intense orange reduction, lightly blanched Spring vegetables and baby shiso leaf. There is also a fluff with all the same flavours.
Truffle rock ... arrives to the table and looks amazing. There's a flick of bronze paint, and a black 'rock' sitting on some shining little pebbles.
After we look at it in awe for a while, it is gently cracked open with a fork. It's a very light candy coating, painted with truffle, with a salty, decadent and unctuous cream contained inside. As pleasing on the palate as it was intriguing on the eye.
Foie = ♥. Foie with strawberries is all about textures... There is a smooth foie mousse on the bottom, but with a chunk of fresh foie on top. Strawberries come in the form of jelly, fresh & flakes of the dried fruit. Cracked pepper and a few borage flowers complete the dish.
The next bowl reminds me of a record .... no tunes to be spun, just our taste buds out of control again! Razor clam meat, pork, fresh green baby broad beans, fresh herbs & a bread crisp.
The plate of salt cod is possibly the finest example of this fish we tried in Spain (and we ate a fair bit of it!). The fish was so moist and silky, but still with the salty taste-of-the-sea. The smoked rice, oh wow. So .. much .. flavour! A simple sprinkling again of the little flowers, and a few chive batons finish this delightful fish dish off.
Ah, things served on a piece of slate are just so cool ... A piece of seared white fish with Spring greens. The Spring greens are so vibrant, and again all about the textures. There is a green pea flan, pieces of raw green apple, snow pea shoots and fresh peas and beans.
The food just keeps on coming, which we certainly aren't complaining about, especially when it's suckling pig. A slab of pig, with an earth-shattering crackle and some fresh green leaves.
The dessert is a beautiful ice bowl filled with deep, red fruits. There are some pieces of cake, and a goat's milk ice-cream and a red-berry perfume is poured at the table.
The mid-day Moo menu included mineral water, a glass of wine, and coffee which is accompanied by a little plate of petit fors.
.... and just when we think this amazing, 1 Michelin star lunch extravaganza is over, our server appears back at the table with a box of handmade chocolates. We pick 2 of each, of course;)
This lunch was amazing, if we had more time, or even 1 free night, for the rest of our stay, we would have loved to get back there for dinner.
Hotel Omm
Rosselló 265
08008 Barcelona, Spain
T: +34 93 445 40 00
Monday to Saturday 1:30-4pm and 8:30-11pm
Closed In August
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2 comments:
Did you feel Moo was more molecular than Comerc 24? Or do you feel they are about the same level? My husband and I made a reservation at Comerc 24 in hopes of sampling Barcelona's molecular gastronomy but now I'm thinking Moo might be a better choice...?
I think we both enjoyed Moo much more than Comerc. The food at Comerc had a big Japanese ingredient lean at the time we were there, and as we live in Japan maybe this wasn't so exciting for us. The warm service and value at Moo was far above Comerc for our experiences. That being said they are both very different restaurants and we did dine at Moo for lunch and Comerc for dinner. Moo for lunch is unbeatable value, and if we had had time we would have returned for dinner.
Good luck with your decision.
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