Chef Víctor Torres has revamped the menu of the Quirat restaurant at the InterContinental hotel in Barcelona, which has also retained its Michelin star. This menu features reinterpretations of classic Catalan dishes, such as "cap i pota" and the musician's dessert with nougat and nuts. Torres is known for his commitment to Catalan culinary tradition and innovation in each dish.
The Quirat restaurant has been awarded a Michelin star again at the gala held in November. Víctor Torres stands out for his use of local and fresh products that reflect the season, offering a sophisticated and unique dining experience. The winter tasting menu includes dishes like grilled artichoke with truffle and romesco, and smoked butter brioche with Wagyu jerky.
The chef has been recognized for his talent and innovation, leading a generation of cooks committed to excellence. The atmosphere of the Quirat restaurant reflects this commitment, with decoration inspired by gemstones and geological geometries, creating an elegant experience for diners. The menu includes dishes like lobster stew paired with Taittinger champagne, showcasing Torres's mastery in flavor combinations.
Torres's culinary proposal is notable for its respect for tradition and its contemporary approach that surprises both locals and tourists. Dishes like lobster stew and cap i pota with espardeñas reflect the fusion of Catalan cuisine with innovative touches. The Quirat restaurant has become a benchmark for fine dining in Barcelona, offering an exceptional gastronomic experience to its clients.
