From the creative hands of Jordi Vilà we have a dish that is so colorful, so attractive, so impactive… like the ocean itself. It is also very delicate, especially when the markets allow for the complete repertoire of shellfish; an oyster, two cockles, a few barnacles, sea snails, a few pieces of seaweed and, sometimes, a spoonful of his majesty, monsieur caviar. Each element expresses its full identity without intermingling with the rest. The common thread of all these oceanic treasures is a Mediterranean broth: an exquisite, blue-tinted soup flavored with kombu seaweed. Brilliant. Geniu...
