Among the sign's evergreens is the tartare accompanied not only by the canonical egg, but also by a “royal” topping of oysters and caviar. And customers appreciate it.
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In the beating heart of Barcelona, inside the Gallery Hotel, hides a little gem of gastronomy that deserves to be discovered: Sintonía. In fact, this restaurant is a true landmark for lovers of good food, with a loyal clientele that loves revisited classics. It is run by an exceptional duo: chef Pablo Tomás, a true creative force in the kitchen, and Julià Duque, impeccable in the dining room. Together, they form a close-knit team that has been able to build a distinctive gastronomic experience.
One of Sintonía 's iconic dishes, reports SieteCanibales, is undoubtedly the tartare with yolk (often, truth be told, replaced by a fried egg as a topping, as seen in the photo), a dish that has won the palates of many. With more than 16,000 tartares served in five years, the owners proudly claim, this specialty has become something of a regular ritual for anyone who crosses the restaurant's threshold.
The preparation, which takes place in front of diners' eyes in a bowl shaped like a bull's head, is quite a spectacle: the meat is finely chopped with a knife and served with a range of ingredients that diners can customize to their liking. Specifically, French oysters and fine caviar (with or without the ritual quail egg), but Facebook also mentions smoked eel; either way, the result is always an explosion of flavors and makes for a classic gourmet dish.
Nevertheless, merely talking about the tartare would be reductive. Pablo Tomás's cooking goes far beyond this dish. A perfect example is the XL cannellone, stuffed with succulent meat and covered with a creamy sauce made with mushrooms, foie gras and truffles when in season: the same philosophy as tartare, that of adding fine ingredients to the basic dish. This entrée represents another Sintonía classic, capable of satisfying even the most demanding palates. And not to be outdone is the revisiting of the Russian salad presented in a creative and appealing guise. Sintonía is also a restaurant that celebrates gastronomic traditions, with a section of the menu dedicated to historic recipes such as Caesar salad or seafood paella.
Sintonía's philosophy is deeply rooted in a love of quality produce and local suppliers. Black Majorcan pork from Can Company or the freshest roasted fish are just a few examples of the meticulous selection of ingredients that characterizes each dish. Freshness and seasonality are at the heart of each proposal, while the sauces that accompany the dishes, such as coffee sauce for monkfish or vanilla sauce for asparagus, add a touch of creativity without ever stealing the show from the real stars.
If the 50-euro tasting menu, which includes six courses and a dessert, is a temptation for the more curious, the weekly lunch formula is equally attractive. For only six euros more than the price of an à la carte dish, you can add a side dish, a drink, some bread and a dessert of the day, thus offering a perfect excuse for an impromptu visit. It is hard to resist the temptation to return again and again, because Sintonía is one of those places that gets on the list of favorites of anyone who sets foot there.
