Stephen Bates
Google
Short review: 12/10.
Long review: âme is the type of restaurant I seek to find, but rarely discover.
At around 100 euros for 10 plates, it's already a great value in the fine dining space, but Chef Pachi and his team cultivate a wonderful experience for your taste buds, but also through curiosity and connection when desired. Pachi and his team are careful to adjust for each party, giving more space to others who want to speak amongst themselves, and engaging more with others like our party who wanted to learn more.
Throughout our meal, we would regularly talk about the food, the restaurant and many things in between. The staff complimented each other wonderfully, never feeling stuff or inauthentic, and guided us through our menu and wine pairing with enthusiasm.
We eventually learned that Chef Pachi is a scientist, and his interest is clearly reflected in his menu. Every dish felt as though it combined it's ingredients to become more than the sum of its parts, and presentation was balanced or even put aside to ensure this was true. Superfluous dots of oil or edible garnishes were not the priority here.
Our highlights: red prawn crepe, maitake, pyrenean trout
The space is small and cozy, and you could easily speak without worrying about other parties.
Though I may be biased due to my love of small restaurants that put their heart into their work, I believe it is undeniable that âme is not a special experience. As their name states, they do not provide their experience without putting their soul into it; just as I will not visit Barcelona in the future without putting âme on my itinerary.