Restaurant Gaig

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