Expanding at least three-fold in size, the new El Bulli now easily caters for groups, which Saturday nights seem to attract. There's also now a full-size bar, live music and a private room which could host separate functions altogether.
|Ensalada de tomate - Layers of vine ripened tomatoes, Spanish onion and fresh basil with|
The rest of us focused on the sangria and earthy Doña Paula Los Cardos malbec, and not the neighbouring hen's party. From the ensalada section of the menu, the tomato salad of sliced tomato and Spanish onion was a healthy start.
|Albondigas de Paella - Traditional paella with chicken and chorizo, rolled into balls, |
fried and drizzled with aioli
|Gambas al Ajillo - Pan fried prawns in garlic and oil with a hint of chilli oil|
|Champiñones al Ajillo - Sauteed mushrooms in garlic, parsley, white wine and olive oil|
|Albondigas al Tuco - Traditional Spanish meatballs served with tomato salsa|
|Chorizo a la Sidra - Pan fried chorizo and Spanish onion in a cider glaze|
Personally, I like them sliced and well-charred while the version cooked with cider makes it a less intense porky experience.
|Asparagus con jamon - Asparagus wrapped in jamon with balsamic glaze|
We also had quite the sizable pot of nicely cooked mussels in a tomato and parsley sauce, and patatas bravas which were not crisp and completely unexpectedly, crazy spicy.
Churros to share was the call from the dessert fiends, served warm with ice cream, piped dulce de leche caramel, and a shower of sugar and cinnamon.
The new, bigger El Bulli seems to be operating smoothly in its new, bigger digs and certainly taking to the challenge of groups, hen's nights and bigger shoes to fill.