We were excited to have dinner at one of Barcelona’s Michelin-starred restaurants. This place was a one-Michelin-star restaurant. I looked into a lot of options in Spain and, frankly, the price of any of the Michelin restaurants with more than one star was way more than we were willing to pay for any kind of meal. 😉 We included the wine pairings with our tasting menus, which was a great experience, too. If you want to see more about this place, here is their link – https://atemporestaurant.com/en/

The main reason I chose this particular restaurant over others is that they do the final prep of your dish at your table. It made the entire experience so fun! Much more interesting vs waiting around for each dish to be served.

OK! So here is the menu! You’ll see there are 17 courses(!!) listed 😮 Yes, they are all very small tastings, so it’s no problem eating everything. Also, we looked at their online menu info ahead of time and gave them all of our allergies and food dislikes (e.g., no caviar, oysters, veal, etc., for either of us; no spicy food for cyn; no shellfish for Jeff). They were great at changing any of the menu items that we didn’t want to eat. This is the general menu, though, they didn’t print one with our changed items on it. I made this image larger, I hope you can read it.

When we arrived, they made the very first course (Gazpacho water), at a stop before you got to your table. Unfortunately, we forgot to take pictures of that stop. Oh well, there are many pics to come!

This is the 5th item down, the brush bread with their homemade butter. We also had other homemade bread, but we didn’t take pics of that.

I don’t recall having either item 3 or 4. Probably because I couldn’t eat spicy things and jeff wouldn’t eat crayfish. They must have changed those 2 dishes and I don’t recall what they were.

Ah well, we can’t remember what most of these things were! They would describe everything to us as they made it. LOL! We should have taken notes! But here are the pics in the order we ate. 🙂

I don’t recall what this was, but it was heated for a while and used to serve the dish in the next picture.

This is when he was making the nori seaweed cannula (item 6).

And, here is it is…

Next, they made the pasta with prawn (item 9).

This had a separate prawn on top of seaweed.

And then this was the pasta he made to go with the prawn bouillabaisse. I don’t recall what Jeff ate instead of this since he doesn’t eat prawns. 😉

This is when they were steaming the 11th item, seaweed steamed hake.

And here is that dish.

Here is the 12th item, royal goose.

Here they are making the tuna cheeks (item 13). Isn’t it crazy that chefs will literally prepare the cheeks of an animal? And, yes, they mean the cheeks on the face, not butt cheeks!

And here it is served. Above, they smoked something under the overturned glasses. Then the glass you see has the consommé in it. I can’t recall what they used instead of veal since we don’t eat veal.

This crazy scene is when he was making the ice cream for the apple tartlet.

Here is was as served. The foamy stuff in the glasses was the cocktail of apple and cardamom.

Finally, there were petit fours. And, haha!, they put a frozen sorbet in those lipstick tubes!

As you can see, we went through a LOT of different plates/serving vessels over this menu!

We didn’t get pictures of every single thing – but I think you get the idea from the dishes we did capture!

This experience was fun, but I don’t think we have the desire to try other Michelin-starred restaurants. Honestly, the more stars they give, the stranger the food and presentation become! And most don’t have the entertainment value of prep happening at your table.