[Spain: Barcelona] 3* Hermanos Torres by Sergio and Javier Torres

December 24, 2023

[Spain: Barcelona] 3* Hermanos Torres by Sergio and Javier Torres

Rating: 5/5

Follow me to Hermanos Torres - the latest 3 Michelin Star restaurant in Barcelona! Helmed by twin brothers Sergio and Javier Torres, the restaurant is housed in an expansive industrial building with a dramatic open kitchen surrounded by dining tables on all sides. With the kitchen taking center stage, the meal was like watching a performance in a theater but it never got too loud or overwhelming. Opened in 2018, the restaurant managed to get the coveted third star in just 5 years - a most incredible feat in itself. With an impressive food menu and wine pairing, this was definitely one of the best meals we’ve had this year!

Our meal got off to a fantastic start with three refreshing amuse bouche that reflected the season: a SUMMER LILY flower bulb, a sherry cocktail of CUCUMBER WITH PINE, and a golden COLLSEROLA PINE NUTS ICE CREAM SANDWICH.

Followed by a trio of appetizers:
- ‘PIPARRAS’ AND SMOKED ANCHOVY BONBON
- CRISPY GALICIAN BLONDE LIME AND MUSTARD
- IBERIAN HAM WITH PICKLES AND GINGER

The first dish CURED SQUID, POULTRY AND CAVIAR was one of the highlights of the meal! Connecting the sea and the mountain, the subtlety of the flavors was just amazing.

For the bread course BREAD AND OIL, we were told that their sourdough bread may just be the best in Barcelona and I think I would agree.

Inspired by the brothers’ time in Brazil, the MUSSELS 'MOQUECA’, PRAWNS AND KING CRAB was my absolute favorite dish of the meal!

Next was the WHITE ASPARAGUS FROM NAVARRA WITH SEA FENNEL BÉARNAISE SAUCE AND SEASONAL MUSHROOMS - a produce focused dish featuring probably one of the biggest white asparagus I’ve ever had.

FRESH PASTA, SEA URCHIN AND SEAWEED FOAM which was inspired by memories from the chefs’ grandmother Catalina.

LOBSTER SALAD, CORAL EMULSION, SEAWEEDS AND HERBS

RED MULLET WITH DAIKON AND MEUNIÈRE SAUCE

Concluding the savory dishes with SUCKLING LAMB, HERBS, GARLIC AND ANCHOVIES where the lamb was from the restaurant’s own farm in Extremadura.

Then we started the dessert portion of the meal with WHITE VERMOUTH SNOW ICE, LEMON AND ROSEMARY which served as a very refreshing palate cleanser.

WILD STRAWBERRIES, BASIL AND AGED VINEGAR

THE COCOA AGE

THE JEWEL where we were handed a jewelry box with chocolate inside!

Lastly, ending with a series of Petit Fours:
- Yuzu marshmellow
- Lemon and poppy mini cake
- Dark chocolate and cara crakine dragee
- Crispy brioche with carquiñoli
- Passion fruit profiterole
- L'Or coffee caviar