Summer in Catalonia is magical. The season illuminates the region’s culinary traditions and produce, from fresh seafood and grilled meats to crisp salads and refreshing drinks. This summery love is celebrated at Restaurant Gaig with the new Chef’s Menu ($180++ per diner) curated by Executive Chef Marti Carlos Martinez.
The gastronomic fare weaves diners into an immersive journey through the food streets of Catalonia, while embracing nose-to-tail heritage recipes of the region’s staple — Lamb. It’s an ode to the time-honoured flavours of Catalan cuisine, one that is executed with deft finesse by Chef Marti and his team.
The tasting menu commences with a trio of canapes – The Thinnest Fuet Sandwich, Sunday’s Vermut and Surf And Turf Taco, inspired by some of Catalan’s classic snacks and Sunday social traditions.
The first starter showcases the culinary tradition of mar i muntanya with the lamb leg ravioli & scampi broth. Frit Menorquí features pan-seared Boston lobster tail, a lobster-jus infused yolk, purple potato chips and tomato bread. Chef Marti’s contemporary take on the summer dish from the Balearic Islands.
Main courses arrive in the form of glazed sweetbreads and artichoke, and lamb rack with Idiazábal cheese sauce, artfully demonstrating a nose-to-tail cooking approach. Concluding the gastronomic experience on a bright note is orange dessert, which expresses orange in several variations.