Barcelona

Fluffy, sugar-coated donuts filled with a puffy cloud of cool vanilla cream. These are incredibly light and airy, and nothing like the stodgy Berliners they bear resemblance to.

Taste: 4/5

Essentially an artery clogging but utterly delicious gelatinous hunk of fatty offal, glazed in a sticky Pajarete sweet wine sauce. Totally worthy of its calories, but you might want to share to save room for other dishes.

Taste: 4/5

First time coming across this popular Catalonian dessert and I'm particularly impressed with how Restaurant Gaig has managed to elevate 2 key simple ingredients to such heights of ambrosial flavour.

We have chocolate 3 ways -- nestled in sea salt chocolate crumb is a quenelle of smooth, intense chocolate sorbet topped with spheres of olive oil. Beside it, shards of crispy bread jut like defiant spires from a base of creamy chocolate ganache.

The juxtaposition of contrasting textures and flavour combinations work in tandem brilliantly and this is one dessert I'll not be forgetting anytime soon.

What a fitting finale to a fine meal with attentive yet unobtrusive service, in a very elegant yet relaxed space.

Course 7 of 7 from the Traditional Menu (€68)

Crunchy toffee brulee atop an effervescent variant of the classic Spanish dessert, that's more akin to a zesty, spiced lemon foam than the traditionally thicker cream. A light and refreshing palate cleanser much appreciated especially after 5 courses into the dinner.

Course 6 of 7 from the Traditional Menu (€68)

Taste: 3.5/5

Unfortunately this bird didn't take flight - dry, gummy meat, redeemed somewhat by the deliciously moreish sauce with prune, pine nuts and apricot.

Course 5 of 7 from the Traditional Menu (€68)

A prime example of the understated elegance and simplicity of Gaig's refined take on Catalan cuisine - An expertly cooked piece of fish that's fresh, succulent and flakes off in large alabaster chunks, in a soul soothingly sweet and delicate rockfish broth.

Course 4 of 7 from the Traditional Menu (€68)

Taste: 4.5/5

Buttery in texture and delicate in flavour, the beans truly were the stars of the dish. The seared scallops were on the small side and slightly rubbery, but otherwise complemented the earthy bean and porcini stew.

Course 3 of 7 from the Traditional Menu (€68)

Taste: 3.5/5

A time honoured recipe that's been in the Gaig family for 4 generations since 1869, the cannelloni is stuffed with luxurious ingredients such as foie gras, beef, pork and truffle cream. That same truffle cream, dabbed with specks of black truffle, is also a a gentle warm bath in which the canneloni sits in. Sinfully savoury, richly decadent and worth every calorie. Gaig is definitely worthy of its Michelin star.

Course 2 of 7 from the Traditional Menu (€68)

Taste: 5/5

Catalan biscotti dipped into a Muscat dessert wine works surprisingly well. The wine's aroma reminds me of Japanese Hi-Chew grape candy and the nutty, porous biscuits soak up the sweet, fruity flavours readily. Down the remaining wine like a shot when there are no pieces left.

Taste: 3.5/5

A hearty and simple breakfast of an open-faced sandwich topped with a giant slice of brie and marbled folds of g on a bed of sauteed leek and onion.

Taste: 3.5/5

Who knew banana chips would go so well with guacamole? The sweet and crispy slivers make great scoops for the fresh, creamy guacamole.

Taste: 3.5/5

Travelling on a budget in Barcelona? This cafe popular with students has a value for money 3 course set lunch for only €11, and even includes a beer or wine!

Dessert was a lemon tart that was satisfactory but not very lemony.

Taste: 3/5