Cocina Hermanos Torres - seven 3* in one week, return visit

What an absolute pleasure to be back at Cocina Hermanos Torres to see the brothers' creativity and technique on full display.

When I first visited in 2024, the restaurant made a lasting impression and I couldn't wait to return.

On this visit, there was a business meeting in a PDR complete with spreadsheets and charts on a large monitor. After finishing, they adjourned for lunch with flowing wine and chef demonstrations at their table. I have but one question. Are they hiring?

We begin with the snacks, with the star being the "autumn consomme," a perfect warm hug to liven the palate. Light, but with concentrated flavour to set the tone for the meal.

The signature of squid and caviar comes next. What makes the dish memorable is another consomme, this time of poultry. Super delicate with natural sweetness of the squid mixing with the fishy roe.

A gorgeous plate of tomato with vegetables, herbs and pearls to once again tease the palate with acidic notes.

How can you not love a gnocchi, this with an almost melted centre, accompanied by black truffle?

My favourite dish on the menu, and another classique of the restaurant. A pea dish never felt so heavenly. That's probably because it's coddled by the most delicious ham broth. The surrounding "bread" gives added texture, but isn't greasy at all. Instead, it soaks up more of that pork goodness. The peas explode with brightness.

Here, the brill is elevated with buddha's hand in another example of superior sauce work. Sometimes you can "taste green" when you know the sauce work is done well. The "crust"/skin of the drill adds another texture dimension.

For the final savoury course, we being our memory back to fowl. I love the sprig of herbs to help liven the dish and mix with the deep, complex sauce.

And my second favourite from this menu. The second preparation of fowl. A stunning risotto of guts. I could eat this all day, every day. This is elevated cooking at its finest. Rustic, refined.

Pastry also shines here with an abundance of plated desserts. The first pre-dessert being chervil sorbet with blueberry and apple. This is a very well-thought out, composed pre-desserrt. There is ambition in this menu.

Which leads to the second pre-dessert incorporating vermouth and citrus. Sweet, sour and a good palate cleanse and bridge to get to the final dessert....

...of classic chocolate, prepared in multiple forms.

This restaurant fires on all cylinders with all hits and no misses in its culinary repertoire. The brothers, through both of my visits, appear joyful at the pass of the open show kitchen. Service is comfortable, and relaxed in the industrial, chic dining room on a converted wharehouse. Simply, when you go to Barcelona, there are a few "must" restaurants, and this is clearly one of them.

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