Kresala

What used to be Jean Luc Figueras's prestigious restaurant has reopened under the name of Kresala run by another team. The mansion dates from the end of the nineteenth century and was the workshop of couturier Balenciaga. It was redesigned by working with three basic colours: black, white and blue. Manel Jiménez is the chef here and comes up with recipes somewhere between traditional and modern. To start your meal, there are three sophisticated house aperitifs. The menu's variety includes starters such as the tuna cake with tomato confit, the fricassee of asparagus and morels, scallops with coconut and ginger or creamy rice with lobster. For main courses you can pick from monkfish with a spring onion and curry crust, cod confit with stewed lentils, the fish stew, loin of lamb stuffed with spinach and wild mushrooms or the hare royal served with mashed potatoes When it comes to dessert, you can choose from a lichee soup with coconut ice cream, raspberry ravioli with almond and bean sprout ice cream or chestnuts in different textures. Its wine cellar includes 500 references from different Spanish denominations of origin, in addition to some select products, particularly from France and Italy. They have a tasting menu with five different dishes.
Average price
Low
Location
Urban
Services
Credit cards accepted
Air conditioned

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