10-course dinner & wine pairing in a hidden apartment Dinner

Experience a wildly gastronomic dinner with a 10-course tasting menu and 5 wine pairings while listening to funky soul music and watching the chef in action from your table! • Innovative, seasonal 10-course tasting menu inspired by world cuisine and fresh local produce • A high quality wine pairing created by a professional sommelier is included, as well as cava, coffee and tea • Communal dining for up to 10 people at the big 'Chef's Table' set in Barcelona's coolest apartment • Dine in a secret labyrinth space, filled with art, candles, designer furniture and cool cutlery • The host is a passionate, professional, Michelin-trained chef from Galicia About your host, Domy: "I have worked and traveled all over the world as a head chef. Food is a huge part of my life and I only use fresh, seasonal market produce, changing my menu every month - along with the hand-picked local wines. I see my home as a gastronomical club, where other guests may eventually be joining in on the dinner party at the huge outdoor space with cosy lanterns and cushions." APPETIZERS WITH A GLASS OF CAVA TARTALETA DE RICOTTA Fluffy ricotta, toasted almonds and wild spices in a crispy tart BLOODY MARY FOAM Fun foam made from the ingredients of a Bloody Mary, with pickled cucumber COD FRITTER Amazing lightly fried ball of cod, with lemon and jalapeño ,STARTERS SUMMER SALAD Water crest salad with creamy curd and crunchy pastry topped with pickled radish and toasted hazelnuts SQUASH BLOSSOM The flower of the butternut squash filled with chopped vegetables and parmesan cheese served with carrot and angostura cream GRILLED SCALLOPS Scallop grilled to perfection served with almond cream and crispy pork belly PINK RISOTTO WITH DUCK A creamy risotto made with beetroot and blue cheese topped with grilled duck ,MAINS SALMON Grilled to perfection, served with basil, parsnip puree and "dashi" - a Japanese broth SIRLOIN STEAK Tender piece of sirloin steak served with a delicious cream made with squash and carrot topped with a coconut and agave olive oil ,DESSERT MOJITO ICE CREAM Out of this world ice cream of mojito with goat yoghurt, mint and apple infused with yuzu - an special lemon


Precio de el evento

  • 10-course dinner & wine pairing in a hidden apartment


Opiniones (2)

  • Jean2019-06-23
    Welcoming was very warm and the setting extraordinary... feels like a very trendy house. What was outstanding was the food that went beyond our expectations.... especially when you see the chef preparing it and then bringing it to your table. This is different than a typical restaurant. The liquid salad was out of this word... pairing each dish with a Catalan wine was superb. Definitely recommended if your are looking for the feeling of a private restaurant. 4.7
  • Sandra2019-06-22
    Una experiencia llena de platos sorprendentes y deliciosos! El espacio de Domy es un oasis que nunca piensas encontrar en esa zona del casco antiguo, moderno y decorado con buen gusto, además dispone de una terraza tipo chill-out preciosa! No os olvidéis de ir al piso de arriba y mirar como los chefs trabajan desde un cristal que hay justo encima! Durante la cena, Domy (el fundador, chef y anfitrión) nos acompañó en todo momento contándonos divertidas e interesantes anécdotas sobre sus viajes y su profesión como cocinero. 10 impolutos y creativos platos salieron de la bonita cocina abierta que puedes contemplar desde la mesa, todos con su explicación y a su debido tiempo. Además, compartimos mesa con una pareja super maja de Barcelona con la cual compartimos contactos y seguramente nos volveremos a encontrar. Una experiencia de 100000! Gracias Domy & Lina! 5

Horario de evento

  • De 20:30 a 23:30

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Evento de Domy

I am influenced and attracted to flavors from every corner of the planet, because I have been lucky enough to work and travel all over the world, as a head chef. From London to Ibiza. From USA to Italy. One restaurant was specialized in rice, another served 20 plates during their elaborate tasting menu, and a couple of the restaurants actually had both one and three Michelin Stars. But the most important for me is quality produce, and careful attention behind every preparation. I started peeling potatoes when I was 12 years old in the small seafood restaurant of my grandfather in Galicia, Spain. Since then food has became a huge part of my life and now, that I am inviting you to my new home, I will only be using fresh and seasonal market produce, changing my menu every month - along with the hand picked local wine. My mother is Cuban, I love funk and soul and I have five siblings. I know you will feel at home in my secret city getaway. And I will be here, sharpening my knives.

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