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Paired at Boca Chica

Paired food and cocktails

By Brian Gallagher 02.04.15

Barcelona has such a vibrant and competitive culinary scene right now that we the food loving public are being constantly offered new possibilities, some more worthy than others. This new initiative has been put together by Boca Chica, one of the city’s most impressive cocktail bars and the restaurant Boca Grande (Barcelona) accommodated within the same building: an evening food and cocktail pairing. For the first time, the dishes prepared by Chef David Serra have been combined with a series of signature cocktails from bartender Sergio Padilla, the director of Boca Chica.

This new take on the pairing of drinks and gourmet food is an established international trend which is beginning to be introduced here in Barcelona, with this pioneering offering put together by Boca Chica. Following established guidelines of pairing food and wine, or in this case, cocktails created by Sergio Padilla which compliment the nuanced flavours of chef David Serra. This new format offered by Boca Chica is inspired by a range of low alcohol content cocktails, in most cases, similar to a glass of wine. The menu is divided into 4 starters, 4 mains and 3 desserts. Each option consists of a cocktail and one or two dishes.

  • Paired at Boca Chica

     

    Cocktail: Brainstorming: Sake, basil, apple, lime and ginger.

    Dish: Blue Fin Tuna tartar, trout eggs, soya, EVOO and a base of avocado.

  • Paired at Boca Chica

     

    Cocktail: Bloody del chef: Vodka, tomato, red curry, perrins sauce, celery salt and white pepper

    Dish: Cortezas de Bacalao (Home made Cod Shavings) artesanales by David Serra. Ostra Francesa nº3

  • Paired at Boca Chica

     

    Cocktail: Friendly 75: Louis RodederChampagne, tarragon infused vodka, apple and lime.

    Plato: Salmon Tartar: Salmon soya and sesame, apple juice, cucumber water and air of celery.

  • Paired at Boca Chica

     

    Cocktail: Amar por amar (love for love’s sake): Amaretto, nutmeg, raspberry, lime, orange.

    Dish: Brazo de gitano. Foie gras and mousse roll with sheets of caramelized mango.

  • Paired at Boca Chica

     

    Cocktail: Tokyo: Vodka infused in cardamom, yuzu juice and ginger syrup.

    Dish: Apple strudel, cinnamon, raisins hydrated rum and vanilla cream.