Dos Palillos Review
After 10 years as the chief cook and favored disciple of the pioneering chef Ferran Adrià, Albert Raurich opened this Asian fusion restaurant with a Spanish-Mediterranean touch—and he's garnered a Michelin star for it. Past the typical Spanish bar in the front room, the dining room inside is a canvas of rich black surfaces bordered with red chairs around the kitchen, where an international staff of Japanese, Chinese, Colombian, and Scottish cooks do cooking performances of Raurich's eclectic assortment of tastes and textures. Nippon burgers (beef, ginger, cucumber, and shiso on steamed bun), dumplings, dim sum, and tataki of 150-day-aged Galician beef vie for space on the €75 and €90 tasting menus.
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