carlak

I called on the phone about 8:30 - 9:00 PM Spain time and asked for someone who spoke English. No problem. But both restaurants have fax numbers so you could do that as well.

Just returned last night from Barcelona (please forgive any linguistic lapses since I'm still jet-lagged) andI have nothing but raves about Alkimia. It may have been the best meal I've ever had, including French Laundry in this country and French 3 Stars in France. We had the tasting menu -- 10 unbelievable courses, delicious and yet so creative and innovative -- i will never think of celery in the same way again -- and all for 40 Euros a person! Even the bottled water, the obligatory glass of Cava and an "of the region" red wine were all a bargain. The restuarant is very clean and minimalist looking but comfortable. We also really enjoyed Ca l'Isidre and Abac. Ca l'Isidre is not as innovative as Alkimia or Abac but solidly very good. The night we were there the owner was walking around with his box of truffles and offering whiffs. We had a fabulous roast suckling pig at Abac and some very interesting first courses as well. Spain is definitely on our hit parade!

I don't get Esca. I mean, it's fine but the prices add up -- all of a sudden you have an expensive meal that's good but not great. The last time we went we all said "Why?" There are much better choices out there.

Hell's Kitchen, (yes, that is the name of the restaurant not just the area it's in) at 679 Ninth Ave -- between 46th and 47th St -- is great for Mexican (not Tex-Mex) food at reasonable prices. Small, reservations at 6PM are a must since there are many theatre-goers, active bar with younger crowd. The food has been consistently delicious; interesting sauces and lots of flavors going on. I recommend the grilled shrimp which I can't wait to have again!

Thanks for the info. My sense was that Abac was a "formal" type place. Would love to hear about your meal there, though, since last September is certainly relevant to now. Unfortunately, I think 1997 is too long ago for a true sense of El Raco now. I have read that the son is cooking now and I don't know what real changes in style, philosophy, etc. he has made to his father's way of doing things. We are planning lunch at Alkimia and Comerc 24 so we will be sampling the new stuff going on. How far in advance do you need reservations at these places for lunch? I'm used to NYC hot spot time frames which can be ridiculous.

I've read everything you guys have posted to date on Barcelona dining and its been extremely helpful in planning our three days there this coming March. I still need some help, advice, etc. with choosing between Abac and El Raco d'en Freixa -- they're both get one star from Michelin. The Raco website which posts the menu is fabulous and the food sounds great. A John Mariani article in Wine spectator a year ago raved about Abac. Has anyone been to either or both to give some guidance?