{"id":3810,"date":"2026-05-24T07:52:10","date_gmt":"2026-05-24T07:52:10","guid":{"rendered":"https:\/\/choosychou.com\/?p=3810"},"modified":"2026-07-12T02:43:50","modified_gmt":"2026-07-12T02:43:50","slug":"michelin-angle-barcelona-fine-dining","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/michelin-angle-barcelona-fine-dining\/","title":{"rendered":"Barcelona\uff5cOne Michelin Star\uff5cAngle Barcelona"},"content":{"rendered":"

Before I set off, I actually heard that Angle Barcelona was originally a two-Michelin-starred restaurant, but it has been downgraded to one star in recent years.
For this reason, I didn't have too high expectations for this meal.<\/p>\n\n\n\n

Unexpectedly, in the end, it became the only one of the two Michelin restaurants on this trip to Barcelona that I liked better.<\/p>\n\n\n\n

#Barcelona<\/a> #anglebarcelona<\/a> #michelin<\/a> #finedining<\/a>#barcelonafoodexperience<\/a><\/h6>\n\n\n\n

(Dining in February 2026)<\/p>\n\n\n\n\n\n\n\n

Angle Barcelona Restaurant introduction and Dining experience<\/mark><\/h2>\n\n\n\n

Lobby Bar<\/h2>\n\n\n\n

The restaurant is located in the hotel, and the dining experience starts from the bar in the lobby on the first floor. Guests will first enjoy a glass of Cava sparkling wine at lobby, paired with two opening snacks, like a relaxed and elegant prologue, and then be guided to the formal restaurant space on the second floor. The overall rhythm is very comfortable, and it also gives the whole dinner a little more sense of ceremony.<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n

From Catalonia to Galicia, to Andalusia, a journey of food and wine across Spain's terroir<\/p>\n\n\n\n

In Angle Barcelona's tasting menu, beverage design is not just a supporting role attached to the cuisine, but more like another parallel narrative line. The restaurant does not only provide traditional wine pairing, but also plans two versions of classic wine pairing and non-alcohol pairing, so that guests with different eating habits can fully participate in the flavor journey on the table. And we just ordered both sets this time, so we can more clearly feel the restaurant's ambition in the pairing design.<\/p>\n\n\n\n

The whole set of collocation starts from the beginning of the Catalan Vermouth, all the way to the end of the Catalonian sweet wine and Andalusian-style fortified sweet wine, the middle spans Catalonia, Basque Country, Galicia, Navarra, and even extends to Montilla-Moriles in southern Spain. What you drink is not just wine and non-alcoholic drinks themselves, but a microcosm of Spain's different geographical climates, grape varieties and food cultures intertwined.<\/p>\n\n\n\n

At the beginning of the opening of lobby, everyone will first get a glass of Cava as a welcome drink, and then follow the menu into the pairing paragraph interspersed with alcohol and non-alcohol.<\/p>\n\n\n\n

\u2e3b<\/p>\n\n\n\n

Non-Alcohol Pairing
\u2022 Catalan Vermouth
\u2022 Alcohol-Free Muscat
\u2022 Alcohol-Free Garnacha\u2013Syrah
\u2022 Mediterranean Kombucha<\/p>\n\n\n\n

Classic Wine Pairing
\u2022 Corpinnat Sparkling
\u2022 Atlantic White\uff08Basque\uff09
\u2022 Galicia White
\u2022 Navarra Garnacha
\u2022 Pened\u00e8s Cabernet Sauvignon 1996
\u2022 Catalan Sweet Wine
\u2022 Montilla-Moriles Sweet Wine<\/p>\n\n\n\n

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Pickled shrimp tata<\/mark><\/h3>\n\n\n\n

The first opening was impressive.<\/p>\n\n\n\n

At the bottom is an almost transparent piece of crystal bread, made of potato starch and kudzu flour. The taste is extremely crispy and light. It is topped with shrimp tartar, parsley emulsified sauce and orange glaze, and finally decorated with Tobiko flying fish eggs. The whole has both the freshness and sweetness of seafood and the freshness of citrus, which is very balanced.<\/p>\n\n\n\n

At the moment of entrance, there was first a crispy cracking sensation, followed by the sweetness and citrus aroma of shrimp. The overall level is very clear, it is the kind of amuse-bouche that makes people's eyes light up as soon as they play.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Pickled anchovy<\/mark><\/strong>, Roasted sweet pepper jam and fried capers<\/mark><\/h3>\n\n\n\n

The second snack is based on toasted bread, with sweet pepper jam, pickled anchovy and fried capers.<\/p>\n\n\n\n

The bread also has a crispy taste. The sweetness of sweet pepper contrasts with the saltiness of anchovy. Coupled with the slight acidity and crispness of capers, the overall taste is very balanced.<\/p>\n\n\n\n

Both openings were wonderful, and they also made people look forward to the next dinner.<\/p>\n\n\n\n

After that, the service staff led us up to the formal restaurant on the second floor. The restaurant space is comfortable, the lighting is soft, the overall atmosphere is very suitable for dating, and the service is quite meticulous. The overall meal process lasts for more than three hours, but the rhythm is well mastered and you will not feel tired at all.<\/p>\n<\/div><\/div>\n\n\n\n

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 Squid stewed Panipuri<\/mark><\/strong><\/h3>\n\n\n\n

This dish is inspired by the Indian street food Panipuri.<\/p>\n\n\n\n

The crispy puff ball is filled with cooked squid foam, topped with raw squid slices, and served with Ponzu sauce and lemon.
When you take a bite, first it is the crispness of the puff ball, followed by the sweetness and seafood of the squid. The two textures of raw and cooked are intertwined, and the layering is very rich.<\/p>\n\n\n\n

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Tomato Melaleuca crisp<\/mark><\/strong><\/h3>\n\n\n\n

The crispy melaleuca crisp is topped with mackerel and Beluga caviar.<\/p>\n\n\n\n

The taste of melaleuca crisp is very good, with distinct layers and lightness. With fatty mackerel and salty caviar, the overall flavor is very rich.
A simple but very delicious one.<\/p>\n<\/div><\/div>\n\n\n\n

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Scallops<\/mark><\/h3>\n\n\n\n

Thin-cut raw scallops, paired with citrus, passion fruit and vanilla oil.<\/p>\n\n\n\n

The sweetness of scallops is brightened by the sour perfume fruit, which is very refreshing as a whole, and it is also a very comfortable seafood dish.<\/p>\n<\/div><\/div>\n\n\n\n

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Foie gras corn sweet Taco<\/mark><\/h3>\n\n\n\n

This dish reinterprets Mexican Taco.<\/p>\n\n\n\n

At the bottom is Mole sauce (a Mexican sauce made with chili and chocolate), and on top is a rich foie gras.
There is also a traditional Spanish small Bu\u00f1uelo next to it, filled with sweet corn and coated with Chipotle cream on the outer layer.<\/p>\n\n\n\n

This dish is really delicious.
The richness of foie gras, the slightly spicy and chocolate aroma of Mole sauce, and the sweetness of sweet corn form a very interesting contrast.<\/p>\n<\/div><\/div>\n\n\n\n

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Casals Zero \u2013 Non-Alcoholic Vermouth<\/mark><\/strong><\/h3>\n\n\n\n

Torres, Catalonia<\/p>\n\n\n\n

Vermouth is essentially an aromatic alcoholic drink based on wine and impregnated with herbs and fruits. It is often used as a pre-dinner aperitif in Mediterranean culture and is also a typical aperitif. The first cup of alcohol-free pairing this time is Casals Zero from Familia Torres in Catalonia, which belongs to their 0% alcohol vermouth series.<\/p>\n\n\n\n

The interesting thing about this work is that it does not simply imitate the \"non-alcoholic version of the drink\", but strives to reproduce the aroma skeleton of the traditional Vermouth Rojo. It smells of orange peel, herbs, absinthe and a touch of spices. The entrance has the outline of slightly sweet and slightly bitter coexistence. The orange peel and plant tones are obvious, and it does have the effect of \"awakening the taste buds\" of the aperitif. Preserved.<\/p>\n<\/div><\/div>\n\n\n\n

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AT Roca \u201cVinyes Velles\u201d Macabeu 2018 \u2014 Corpinnat<\/mark><\/h3>\n\n\n\n

Matured in a five-year bottle, a new generation of sparkling wine from Catalonia<\/p>\n\n\n\n

The first glass of alcohol pairing is a sparkling wine from Pened\u00e8s, Catalonia\uff1a
AT Roca Vinyes Velles Macabeu 2018 \u2013 Corpinnat<\/p>\n\n\n\n

This wine belongs to the Corpinnat system, which has attracted considerable attention in recent years. For me, this glass of wine is very suitable as the starting point for the whole pairing, because it not only retains the brightness and development of sparkling wine, but also has been matured over a long time, showing a deeper structure than ordinary pre-dinner bubbles.<\/p>\n\n\n\n

The sommelier specifically mentioned that the Cava from welcome drink is only matured in three years, while this cup is matured in 60 months, which is five years. This time difference is directly reflected in the flavor level: in addition to green apples, lemon peel, and white flowers, you can also feel a touch of toast, nuts, and yeast. The bubbles are delicate and the acidity is bright, but they are not just simply refreshing, but have more depth and integrity.<\/p>\n\n\n\n

The grape variety uses the old vine Macabeu. Macabeu is one of the important varieties of Cava and Corpinnat, but the old vine makes the flavor more concentrated, and it also makes this glass of wine a little more restrained in addition to freshness.<\/p>\n<\/div><\/div>\n\n\n\n

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Sourdough bread<\/mark><\/h3>\n\n\n\n

Poppy seeds and pumpkin seeds are added to sour breads, which have a nutty aroma.<\/p>\n\n\n\n

Match with three kinds of cream: burnt cream (with caramel aroma), smoked ham cream, herbal flavor cream<\/p>\n\n\n\n

One of the favorites is smoked ham flavored cream.<\/p>\n\n\n\n

It also uses Arbequina olive oil from Lleida, which is poured into a small pot by the service staff on the spot. It is also a small performance during the meal.<\/p>\n\n\n\n

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Stew seasonal mushrooms<\/mark><\/h3>\n\n\n\n

Sweet potato cream and smoked porcini Beurre Blanc<\/p>\n\n\n\n

Combining Japanese mai mushrooms with local mushrooms, the bottom is sweet potato cream, and the top is a French white cream sauce with smoked porcini mushrooms.<\/p>\n\n\n\n

The overall atmosphere is very autumn and winter, warm and rich.<\/p>\n<\/div><\/div>\n\n\n\n

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Morga Paradisuak 2022 \u2014 Itsasmendi<\/mark><\/strong><\/h3>\n\n\n\n

Atlantic White Wine from the Atlantic climate of northern Spain<\/p>\n\n\n\n

After officially entering the liquor industry, the sommelier brought out a wine that is quite regionally recognizable.\uff1a
Morga Paradisuak 2022 \u2014 Itsasmendi<\/p>\n\n\n\n

This wine comes from the Bizkaiko Txakolina region of the Basque Country in northern Spain, close to the Bay of Biscay, and is a very typical Atlantic wine. The so-called Atlantic wine refers to wines made in areas that are obviously affected by the Atlantic climate. They usually have high acidity, fresh fruity flavor, sea breeze-like salty minerality, and very clear lines. Structure.<\/p>\n\n\n\n

The grape variety used is the local native white grape Ondarrabi Zuri. This kind of grape matures slowly in colder and humid climates, so what it finally shows is not the unrestrained tropical fruit, but a colder and more marine temperament.<\/p>\n\n\n\n

The appearance of this glass of wine is light lemon, and the aroma is very direct: lemon, lime, citrus peel. When you smell it later, the sea breeze, wet stones, and a slight salty feeling will slowly appear. After the entrance, the high acidity immediately pulls out the sense of organization. The wine is light in body, the flavor is concentrated in citrus, green apple and sea salt minerals, and the finish is clean and neat.<\/p>\n\n\n\n

This wine is paired with mushrooms and scallops. I think the pairing logic is quite beautiful: scallops themselves have sweetness, and the high acidity of the wine can make this sweetness more three-dimensional; the mineral feeling naturally echoes seafood; the citrus tone makes the soil fragrance of mushrooms more cleanly highlighted.<\/p>\n<\/div><\/div>\n\n\n\n

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Red Devil shrimp<\/mark><\/strong><\/h3>\n\n\n\n

It is almost necessary to eat red devil shrimp (Carabinero) when you come to Spain.<\/p>\n\n\n\n

This dish is paired with Suquet seafood stew and Romesco bread. Shrimp tails are processed raw, with a sweet and tender taste, and the soup is full of rich seafood flavor.<\/p>\n\n\n\n

The chef also recommends sucking the juice of the shrimp head directly.
This is my favorite dish all night, it's really delicious.<\/p>\n<\/div><\/div>\n\n\n\n

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Wild cod with Maresme peas and roasted onions<\/mark><\/strong><\/h3>\n\n\n\n

Raw cod is seasoned with salt, lemon and mint, then steamed in hot water and flame.<\/p>\n\n\n\n

The fish will be cooked at the table, which looks very ritualistic. However, for Asians, it is actually not particularly amazing, and it tastes very salty, which is quite disappointing in the entire menu.<\/p>\n\n\n\n

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Natureo 0.0 Muscat 2025 \u2014 Torres<\/mark><\/strong><\/h3>\n\n\n\n

Spain\uff5cCatalonia\uff5cAlcohol Free Wine<\/p>\n\n\n\n

The second cup of alcohol-free pairing is Natureo 0.0 Muscat 2025 from Torres.<\/p>\n\n\n\n

Torres is originally one of the very representative family wineries in Spain, and in terms of non-alcoholic wine technology, it can be regarded as a brand that has been invested quite early. The Natureo series is obviously designed to respond to the low\/no alcohol market, but the point is not to \"look like wine\", but to make it still established in the context of fine dining.<\/p>\n\n\n\n

The aroma of this Muscat is very typical and pleasing: white flowers, orange blossom, lychee, green grapes, and citrus are all common aromatic characteristics of Muscat. The appearance is light lemon, the taste is refreshing, and there is no weight caused by alcohol, so the overall appearance is particularly light, the acidity is medium and high, the fruity flavor is bright, and the finish is clean.<\/p>\n\n\n\n

It is arranged to be paired with the cottage cheese sauce on codfish. This arrangement is actually very smart, because the floral and fruity aromas of Muscat can make the thickness of dairy products lighter, and the acidity can also balance the creamy feeling, so that the first non-alcohol pairing paragraph will not appear peaceful or too sweet.<\/p>\n<\/div><\/div>\n\n\n\n

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La Lume \u2014 Dominio do Bibei<\/mark><\/h3>\n\n\n\n

Spain\uff5cRibeiro DO\uff5cGalicia<\/p>\n\n\n\n

Next, the wine list moves further northwest from Catalonia and Basque Country to Galicia.
This glass of La Lume-Dominio do Bibei, from Ribeira DO, is also a work that shows another level of \"Spanish Atlantic liquor\" in the whole pairing set.<\/p>\n\n\n\n

Galicia has always been one of the most Atlantic wine regions in Spain. White wine often has high acidity, refreshing structure and minerality. And this wine has more structure and complexity than the Basque liquor just now.<\/p>\n\n\n\n

The sommelier mentioned that this wine is matured in different containers, including stainless steel barrels, stone tanks, egg-shaped cement tanks, and a small number of oak barrels. This approach is very interesting because it simultaneously retains the purity of the fruity fragrance and the three-dimensional sense of the wine. In particular, the natural convection brought about by the egg-shaped cement trough can make the wine more rounded, but it will not be covered by the oak flavor.<\/p>\n\n\n\n

In terms of aroma, this glass of wine has lemon, green apple, white flower and citrus peel, while at the same time you can feel the mineral feeling of wet stones and sea breeze. After being imported, the wine is medium-bodied, high acidity, and obviously mineral. The flavor is more layered than the previous one. In addition to lemon and green apple, it also has more apricots and a longer lasting finish.<\/p>\n\n\n\n

This wine is paired with cod. Galicia liquor is originally very suitable for seafood and white-fleshed fish. The acidity can increase the umami flavor of the fish, and the mineral feeling makes the outline of the fish cleaner.<\/p>\n<\/div><\/div>\n\n\n\n

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Kimchi and smoked eggplant Cannelloni, charcoal grilled Picanha beef and sesame seeds<\/mark><\/strong><\/h3>\n\n\n\n

This dish has obvious Korean elements.<\/p>\n\n\n\n

Kimchi is paired with smoked eggplant Cannelloni, and then topped with Picanha beef that has been roasted and matured for 60 days.
This kind of collocation is actually quite innovative, and it also reflects the recent popularity of Korean cuisine in Spain. Even the local McDonald's has launched Korean BBQ burgers.<\/p>\n<\/div><\/div>\n\n\n\n

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Natureo 0.0 Garnacha \u2013 Syrah 2024<\/mark><\/h3>\n\n\n\n

Spain\uff5cCatalonia\uff5cAlcohol Free Red Wine<\/p>\n\n\n\n

After entering the red wine stage, the alcohol-free pairing is Natureo 0.0 Red, which is a blend of Garnacha and Syrah.<\/p>\n\n\n\n

The aroma of this wine is mainly fresh red fruits: strawberries, red cherries, red berries, with a little spice and herbs. The appearance is a medium light ruby color with high transparency, the taste is quite light, the tannins are extremely low, and the acidity is medium. The overall focus is on freshness and easy drinking, rather than simulating the heavyness of traditional red wine.<\/p>\n\n\n\n

It is arranged to be matched with Kimchi. At first glance, it seems a bit jumpy, but it is actually very reasonable when you think about it carefully. Fermented foods are not suitable for red wines with high tannins, but because of their light body, fruity red berries, and a little sweetness, this wine can soften the spicy and sourness of kimchi.<\/p>\n<\/div><\/div>\n\n\n\n

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Pasos de San Mart\u00edn Garnacha 2023<\/mark><\/h3>\n\n\n\n

Producer\uff1aBodegas Artazu\uff5cSpain\uff5cNavarra\uff5cVillage Wine<\/p>\n\n\n\n

For guests who choose classic wine pairing, the restaurant offers Pasos de San Mart\u00edn Garnacha 2023 from Navarra.<\/p>\n\n\n\n

This is a fairly typical and well-understood young Garnacha. The aroma is mainly ripe red cherries, strawberries, and raspberries, accompanied by some spices and herbs. The overall style is young and fruity. The sommelier specifically mentioned that it is characterized by low tannins and low acidity, so the taste is very smooth. It is a medium-light wine with a soft finish and a clear fruity flavor.<\/p>\n\n\n\n

This wine is also arranged to be used with fermented dishes, which is Kimchi. This combination is also very interesting, because the red fruit flavor of Garnacha can form a certain echo with the sweetness and sourness of kimchi, and the low tannins avoid the bitterness common after the collision of piquancy and tannins. This also made me feel again that Angle's pairing design is not a conservative approach of \"white with fish and red with meat\", but is thinking about the flow of flavors on the contemporary table.<\/p>\n<\/div><\/div>\n\n\n\n

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Ebro Delta Duck Breast (Magret), Duck Juice, fennel, red currant and black garlic<\/mark><\/strong><\/h3>\n\n\n\n

Duck breast with duck bone concentrated sauce, black garlic and red currant.
The duck breast itself is very ripe and the meat is very tender.
However, the overall seasoning is more conservative, and compared with the previous dishes, the memory points are slightly less.<\/p>\n<\/div><\/div>\n\n\n\n

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Jean Le\u00f3n Reserva Cabernet Sauvignon 1996<\/mark><\/h3>\n\n\n\n

Producer\uff1aJean Le\u00f3n Winery\uff5cSpain\uff5cPened\u00e8s\uff5cReserva<\/p>\n\n\n\n

The second glass of red wine paragraph is one of the most impressive in the whole pairing.\uff1a
Jean Le\u00f3n Reserva Cabernet Sauvignon 1996<\/p>\n\n\n\n

If the previous cup of Navarra Garnacha was light, young, and fruity, then this bottle is almost another world. The sommelier emphasized in particular that this is a bottle of Cabernet Sauvignon that has been nearly 30 years old: it is matured in oak barrels for about two years, and matured in bottles for 28 years.<\/p>\n\n\n\n

Most of the time Pened\u00e8s reminds people of Cava and white wine, but the winery of Jean Le\u00f3n has always had a legendary color that is closely linked to the history of Spanish wine, and this bottle of wine is more like arranging a time dimension in the menu.<\/p>\n\n\n\n

After nearly 30 years of maturation, the color of the wine has changed to pomegranate red with orange-brown edges, and the aroma shows the most charming tertiary aromas of mature red wine: smoky, nutty, roasted aromas, followed by dried fruits, cedar, tobacco, coffee, and even a little game flavor. After the entrance, the tannins have been completely softened, the body of the wine is more rounded, the acidity still supports the overall structure, and the flavors unfold layer by layer: dried blackberries, cocoa, coffee, roasted nuts, leather, game, long aftertaste, and with the kind of deep and slow mature Cabernet.<\/p>\n\n\n\n

This glass of wine is paired with duck meat, which is almost a very classic and beautiful match. Duck meat itself has fat and thickness, and the smoky, game, cocoa and coffee flavors of mature Cabernet naturally capture these flavors; the softened tannins will not over-suppress the meat quality, but make the whole more harmonious.<\/p>\n<\/div><\/div>\n\n\n\n

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Lemon dessert, olive oil ice cream and crispy Cava<\/mark><\/strong><\/h3>\n\n\n\n

This dessert will use liquid nitrogen to make crispy Cava foam on site at the table.<\/p>\n\n\n\n

At the bottom is lemon and lemon thyme cream, and above is olive oil ice cream.
Liquid nitrogen is used on site to make crispy Cava foam, which tastes as crisp as sparkling sugar.
The whole is very refreshing, and it is a great refreshing sweetness.<\/p>\n<\/div><\/div>\n\n\n\n

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Bioma Organic Living Kombucha<\/mark><\/h3>\n\n\n\n

Spain\uff5cCatalonia\uff5cFermented Tea<\/p>\n\n\n\n

After entering the dessert section, non-alcohol pairing did not go directly to juice or herbal tea, but chose a Kombucha.
This bottle is from the Catalan brand Bioma, fermented from tea and impregnated with Mediterranean herbs.<\/p>\n\n\n\n

In recent years, Kombucha has indeed become more and more common in alcohol-free pairing at fine dining. The reason is simple: it has both fermented flavor, micro-bubbles and acidity, so it is very suitable for playing a wine-like pairing role.<\/p>\n\n\n\n

This Kombucha is based on tea and impregnated with lavender and rosemary. The aroma is very fresh, with citrus, lavender, rosemary and herbal aromas, as well as a touch of fermented tea. After the entrance, it has micro-bubbles, medium acidity, and light overall structure. The flavor is concentrated in citrus peel, floral notes and herbs, and the finish is very clean.<\/p>\n\n\n\n

It is arranged to be paired with a lemon and thyme dessert. I think this set of logic is quite beautiful: the acidity of kombucha echoes lemon, while lavender and rosemary form an herbal connection with thyme, and the micro-bubbles make the dessert taste more refreshing. This method is actually a bit similar to champagne with dessert, but after removing the alcohol, it retains the acidity and rhythm.<\/p>\n<\/div><\/div>\n\n\n\n

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Dol\u00e7 de Foc Espurnes 2024<\/mark><\/h3>\n\n\n\n

Spain\uff5cCatalonia\uff5cSweet Wine<\/p>\n\n\n\n

One of the alcoholic dessert pairing returned to the local area of Catalonia.
The name of this wine is very interesting: Dol\u00e7 de Foc, the literal translation is almost \"the sweetness of flame\".<\/p>\n\n\n\n

Its special feature is that by heating and concentrating grape juice, the sugar, acidity and aroma are more concentrated. This approach also makes the wine itself a little caramelized and ripe fruit flavor. The grape varieties used are Picapoll and Macabeu, the native white grapes of Catalonia.<\/p>\n\n\n\n

The appearance is dark golden, and the aromas are red apples, peaches, apricots, with some honey and a touch of caramel. The sweetness is obvious in the mouth, but it is not heavy and sticky, because it also retains a good acidity, so it is still light to drink. The flavors include ripe pears, apricots, and red apples, and the finish leaves a touch of caramel.<\/p>\n\n\n\n

The role of this wine in the dessert paragraph is more like a bright, acidity, and fruity sweet ending. It is not the kind of heavy liqueur, but uses a lighter way to connect lemon and herbs, so that the finish of the dessert remains neat and elegant.<\/p>\n<\/div><\/div>\n\n\n\n

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Winter forest<\/mark><\/strong><\/h3>\n\n\n\n

Black truffle hazelnut Lava Cake with Black horn mushroom ice cream<\/p>\n\n\n\n

The last dessert is personally introduced by the dessert chef.<\/p>\n\n\n\n

Hazelnut lava cake with black truffles and crushed hazelnuts, next to a ball of black horn mushroom ice cream.
Mushroom ice cream is very special, with a forest-like aroma, and hazelnut and truffle together have a winter atmosphere, which is a great dessert.<\/p>\n<\/div><\/div>\n\n\n\n

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Pol\u00e9y Cream Solera 10 A\u00f1os<\/mark><\/h3>\n\n\n\n

Producer\uff1aBodegas Toro Albal\u00e1\uff5cSpain\uff5cMontilla-Moriles\uff5cSweet Wine<\/p>\n\n\n\n

At the end of the dessert paragraph, the restaurant brought out a completely different style of liqueur.\u2014\u2014
Pol\u00e9y Cream Solera 10 A\u00f1os<\/p>\n\n\n\n

If Dol\u00e7 de Foc is bright, acidity, and ends gently with ripe fruit and caramel, then Pol\u00e9y Cream Solera 10 A\u00f1os is like pulling the whole pairing into a deeper, thicker, and more mature Andalusian finish.<\/p>\n\n\n\n

This wine comes from the Montilla-Moriles region in southern Spain, near Jerez. Although it does not belong to Sherry DO, its brewing logic is very deeply related to the traditional fortified wine and sherry culture of southern Spain. Therefore, as soon as you enter it, you can immediately feel the oxidized maturation style that is obviously different from the previous liqueur. Style.<\/p>\n\n\n\n

The sommelier specifically mentioned that the core technology of this wine is the Solera system.<\/p>\n\n\n\n

This is a very representative aging method in southern Spain: the wine is stored in multi-layer oak barrels, the top layer is filled with new wine year by year, the lower layer is constantly mixed with older wine, and the bottom layer is bottled. Therefore, each bottle of wine is actually the result of the intertwining of different vintages of wine.<\/p>\n\n\n\n

Such a system will bring two very important effects\uff1a
One is that the flavor is more complex, and the other is that the maturation style is more stable.
Therefore, this wine does not taste the sharpness or sharpness of a single vintage, but the roundness and depth after repeated run-in over time.<\/p>\n\n\n\n

This wine uses Pedro Xim\u00e9nez (PX) grapes.
PX is one of the most important sweet wine grapes in southern Spain and is often used to make sweet wines with rich style, high sweetness and concentrated aroma. Although it is a white grape in itself, after a long period of oxidation and maturation, the color of the wine will gradually darken, and even show a rich color that is almost dark brown.<\/p>\n\n\n\n

The appearance is quite deep amber to dark brown, just look at the color to know that this will not be a light sweet wine.<\/p>\n\n\n\n

The aroma is very concentrated and recognizable: in addition to cocoa, dark chocolate, roasted nuts, and caramel, you can also smell smoke, truffles, and coffee. These are all tertial aromas that have gradually developed after a long period of oxidation and maturation, and they are also the most charming places for this kind of southern style liqueur.<\/p>\n\n\n\n

After the entrance, the overall flavor is very concentrated: medium and high sweetness, rich body, soft acidity, but not bulky. In the mouth, you can feel the layers of dark chocolate, roasted coffee, caramel, and roasted hazelnuts unfolding, with a long and warm aftertaste, and a very mature and calm texture.<\/p>\n\n\n\n

This kind of wine is naturally very suitable for appearing with chocolate or nut desserts. The cocoa, baking, caramel and nutty aromas in the wine can form a very direct and deep echo with desserts.<\/p>\n\n\n\n

If you put it back to the whole Angle pairing, this Pol\u00e9y Cream Solera 10 A\u00f1os actually plays the most intense, mature, and time-sensitive ending role.<\/p>\n<\/div><\/div>\n\n\n\n

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Petit Fours<\/mark><\/strong><\/h3>\n\n\n\n

Petit Fours and hot latte will be served after the meal. It even offers five different kinds of sugar, including Muscovado sugar and Stevia, which are very careful. The smaller ones are raspberry desserts and white chocolate raspberries.<\/p>\n\n\n\n

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Drink pairing<\/h2>\n\n\n\n

Overall, Angle's pairing is not as simple as \"each dish is accompanied by a glass of wine.\"
It is more like an arranged flavor narrative: starting from Vermouth and Corpinnat in Catalonia, it extends to Atlantic liquor in Basque and Galicia, then into Garnacha and Pened\u00e8s aged Cabernet Sauvignon in Navarra, and finally back to sweet wine in Catalonia, and all the way to Solera sweet wine in Montilla-Moriles.<\/p>\n\n\n\n

If you condense the flavor curve of the entire pairing into one line, it will probably be\uff1a<\/p>\n\n\n\n

Fresh \u2192 mineral \u2192 fruity \u2192 aged \u2192 sweet \u2192 rich mature<\/p>\n\n\n\n

The most fascinating thing about this line is that it not only follows the cuisine, but also takes guests through the terroir and culture of different regions of Spain.<\/p>\n\n\n\n

Personal feelings<\/mark><\/h2>\n\n\n\n

Overall, the dinner took more than three hours, but the rhythm was very comfortable. The service staff has clear English and no heavy accent, and the communication is very smooth. Most of the dishes are delicious, and the concept is also very clear.<\/p>\n\n\n\n

If you come to Barcelona and want to find a Michelin restaurant that is not overly experimental but has a high degree of completion, I would recommend Angle Barcelona.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h2>\n\n\n\n