They have already reached the Michelin firmament, but even so, it is evident that the twins Sergio and Javier Torres want to continue expanding into new universes. This is what is felt this season at Cocina Hermanos Torres, a restaurant that has hosted a recording set for a few months now. That they have decided to place it in a private room, located to the left of their private room, does not mean that they are going to return to television, although they are launching their own digital channel from which they will broadcast a recipe daily for free and from which will offer courses and podcasts.
Another novelty is the cigar cellar that has just been opened a few meters from the entrance door of the establishment, a sophisticated and relaxing space equipped with a careful selection of liquors and cigars that, according to what they say, many customers asked them to make the cigars more pleasant. eternal after-meals. They have also expanded their wine cellar (now instead of one cellar, they have 5 spread throughout various parts of the room), which in the menu alone already reaches more than 1,500 references; and they have grown as a team and strengthened the pastry department, which will allow them to finally renew their sweet cuisine. Are the Torres in full expansion or not?
In the tasting menu they propose this season (winter, their favorite season and pantry) they are also more concentrated than ever on something that has always been a constant in their kitchen: trying to maximize the flavor of the best product of the moment. . This is reflected in the game consommé accompanied with a crispy duck and grapefruit with which the diner begins to open his mouth, as well as that sea urchin from the Costa Brava, very intense for the month we are in, which is served with white shrimp , seaweed bread and chervil infusion; or the first flowering of Maresme tear peas that accompany with acorn-fed ham and shepherd’s crumbs.
One of their iconic dishes, cured squid with poultry broth and Tibet caviar from Nepal, continues on the menu this season, although they have added new ones, such as the traditional cod stew with spicy chorizo ??gnocchi, cured lemon and ganxet beans. with which they pay tribute to the memory of their childhood and their grandmother Catalina. Excellence is found in two new dishes originating from the French recipe book, the duck with orange and pepper mignonette that the Torres have wanted to version in their own way (their secret lies in the fact that they cure the bird’s meat for at least a month); and a hare a la Royal, delicate and very light.
The restaurant room continues to be managed extraordinarily by Pablo Sacerdote with the help of Francesc Torné; and the team of sommeliers, led by Koldo Rubio and Azahara Muriana, have recently been increasingly betting on minimal intervention wines. Carmine Memoli continues to lead the kitchen, along with his second, Francesco Sansalone.
