Neichel

An elegant restaurant that won the FAD (interior) prize 1981, situated in the fancy residential area of Pedralbes. Laborated Mediterannean cuisine by chef Jean Louis Neichel.Crispy scampi and caviar with salad in Forum vinegar or Salad of Palamós shrimps, orange vinaigrette, scallops and lobster tartare. Second course a Wild turbot trunk with roast onion shoots and aniseed juice or Roast lamb loin with top fine aromatic-herb and anchovy crust, sage oil juice, potatoes paillason and candied tomatoes with oregano. Finish with a delisious Rum-caramelized banana, papaya and mango, spice bread and banana chips.