Cinc Sentits
Fine dining restaurant · la Nova Esquerra de l'Eixample ·
Catalan cuisine tasting menus, seasonal ingredients, wine pairings
Catalan cuisine tasting menus, seasonal ingredients, wine pairings
"Chef Jordi Artal and his team fill the seasonal tasting menus at two-Michelin-starred Cinc Sentits (Five Senses) with modern interpretations of Catalan cuisine. Spring might bring artichoke or venison presented with bits of molecular flair (a spherification here, a powder there). But while Artal’s dishes are undoubtedly intricate and delicately composed, they also aren’t wanting for bold flavor or heartiness. A restaurant at this level shouldn’t leave you hungry; this one doesn’t." - Sam Zucker
"This captivating restaurant has been designed to enhance the dining experience through different spaces that reflect both the roots and the culinary influences of chef Jordi Artal: the landscapes of La Torre de l'Espanyol (Tarragona), where his family used to produce wine and olive oil; the spirit of Barcelona, as captured in the minimalist design of the dining room; and the private room with its single chef's table overlooking the kitchen, from where diners can enjoy the spectacle of the chefs hard at work. The self-taught chef works only with small, tried-and-tested local suppliers to create his own highly personal take on modern Catalan cuisine which showcases raw ingredients with a strong Catalan DNA (“floreta” peas grown in the Maresme area, prawns from Palamós, onions from Figueres, pork from Sagàs etc). The two tasting menus feature small dishes that are full of exquisite flavours and delicacy, combined with astute textures and a constant focus on flavour." - Michelin Inspector
"Led by Chef Jordi Artal in Barcelona, this dining experience takes diners on an exceptional journey through his family's history, extolling the flavors of modern Catalan cooking with ingredients sourced from trusted small-scale producers, and it notably impressed MICHELIN inspectors." - Le Guide MICHELIN
"There are no bells and whistles at Cinc Sentits, but you wouldn’t blame Catalan-Canadian chef Jordi Artal if there were; after 10 years as a marketing director in Silicon Valley, he not only taught himself how to cook, but he earned a first Michelin star for it in 2009 and a second in 2021. But bragging is not Artal’s way. He’s sweet, gentle, and modest; he works alongside his sister; his mother sometimes helps him serve. Their restaurant, recently relocated and refreshed in Eixample, is fittingly understated, with simple wooden chairs, white walls, and zero fuss. You'll argue over the stars of the tasting menu with your dinner mates, but take it from us: The pan-seared scallop—accompanied by a jamón chip—is next level, as is the pork tenderloin, which comes with crispy garlic crumbs, smoked ribs, padrón peppers and tangy romesco." - Isabelle Kliger, Gemma Askham
"My best restaurant meal of the year was in Spain, at this place called Cinc Sentits." - Eater Staff
