Drolma

Drolma Review

Named (in Sanskrit) for Buddha's female side, chef Fermin Puig's intimate perch in the Hotel Majestic was an instant success. The menú de degustació (tasting menu) might have pheasant cannelloni in foie-gras sauce with fresh black truffles or giant prawn tails with trompettes de la mort (black wild mushrooms) with sôt-l'y-laisse (free-range chicken nuggets). Fermin's foie gras a la ceniza amb ceps (cooked over wood coals with wild mushrooms)—a recipe rescued from his boyhood farmhouse feasts—is typical of Drolma's signature blend of tradition and inspiration.