You may never forget a visit to "CAAA by Pietro Catalano". The gourmet restaurant was designed with the help of AI and architects in Barcelona. The ceiling and walls were lined with 72 elements, and as a guest you feel like you are in a cosy cave. This feeling is further enhanced by top chef Pietro Catalano, his wife and his sister. The bar starts with a cocktail of non-alcoholic flint wine and distilled shiitake mushrooms. Catalano has produced seven appetisers, including a steamed roll with fresh and pickled chanterelles and mushroom confit, a stuffed choux pastry with lardo and dried meat shavings and the southern Italian speciality "Braccioli di riso" with dehydrated basil and Parmigiano. Then we move to the restaurant, where the next amuse-gueules are served: A puffed chicken skin chip with egg yolk and truffle, a plin with porcini mushroom filling on fermented mushroom espuma and a forest essence with spruce, a perfect beetroot and cream cheese tartelette and a mousseline with quail egg and spinach garnish. After these impressions, the menu starts with pickled Gotthard pike-perch, served as a ring, decorated with pickled onions, mustard seeds, puffed quinoa and Osietra caviar in a buttermilk and jalapeño sauce. The main course: a veal fillet with a core of venison fillet and sweetbreads. Catalano goes the extra mile with every dish. For dessert, white chocolate is dusted with five lacto-fermented fruit and berry powders and served with caviar. Perhaps the visit will fade over time, but you will certainly never forget this dessert.
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