VelascoAbellà

Chef Óscar Velasco, ably supported by second in command and dessert maestro Montse Abellà, is back! Here, the couple, who view this challenge as a ”lifelong project”, focus on cooking that is close to Óscar’s heart and always showcases contemporary market-inspired cuisine that champions seasonal ingredients yet with a little more freedom than in his previous projects, while at the same time demonstrating equal levels of technique and elegance. The à la carte, featuring dishes such as white prawns “al ajillo” with fried egg and potatoes (which finds its way on to the menu at the insistence of his son), is complemented by an impressive tasting menu, although there’s also the option of ordering half-plates. In addition to the bright dining room, a separate space called El Apartamento (with its own kitchen) is also available for private dining. On the menu, it was a pleasant surprise to find iconic dishes from his successful stint at the helm of the erstwhile Santceloni, such as the legendary smoked ricotta ravioli with Paris 1925 Oscietra caviar.

• Customizable Tasting Menu: Guests can select which dishes they want included in their tasting menu (6 dishes and 2 desserts), rather than being served a fixed set menu, with the option to add extra courses.
• Half Portions Available: The restaurant offers both full and half portions for à la carte dishes, allowing for greater flexibility and tasting variety.
• Private Dining with Separate Kitchen: VelascoAbellà features a separate private dining space called El Apartamento, complete with its own kitchen, for exclusive events.

• Smoked Cheese and Fennel: Used in ravioli, a signature dish that has been a staple for nearly two decades, often topped with Oscietra caviar.
• Oscietra Caviar: Adds a luxurious touch to dishes like the smoked cheese and fennel ravioli, enhancing the flavor and texture.
• Baby Peas: Featured in a special dish, highlighting the restaurant's focus on seasonal ingredients.