Klaus K.
Google
The modern restaurant is nestled in a large garden, and with its large glass windows, it almost feels like a conservatory. Guests are welcomed by the chef, who was awarded a Michelin star in 2024 and confirmed it in 2025. The menu is incredibly affordable at just a bit above EUR 100 – and in the end, it turns out to be excellent value for money. With a few exceptions, the ingredients in the dishes are sourced locally.
(This is my subjective opinion. The rating refers to the expectations one might have of a restaurant in this category. +/0/– should be self-explanatory)
We start with four appetizers from Catalan cuisine, refined with red tuna. They are prepared in front of the guests by the chef. The best part is the small praline filled with a béchamel sauce, which also has tuna as its base. (0) The second round also consists of finger food. A cream with orange, a tartlet with anchovies, a consommé, and a king prawn prepared at the table by the restaurant manager. The prawn cooked in orange peel and broth is a little bland, but the other appetizers are delicious. (0)
The first course consists of grilled leeks served with macadamia nuts, anchovies, and cilantro—incredibly fresh, and the leeks have a fabulous texture (0). My highlight of the menu comes in the form of a variation of tomatoes with a tomato reduction, shrimp, and fennel cream—this is how tomatoes should taste (+)
The next course is pickled asparagus with a wine cream, fermented fish, and hazelnuts (0), followed by green peppers in paprika cream with a bonito (white tuna) and basil tartare—also amazingly delicious (0).
The following dish combines two themes that I often dislike in fine dining: risotto—as there is little room for creativity, more like soul food—and white fish (here: ray)—and even today, it doesn't work for me—the risotto is lukewarm (possibly intentional), and the fish has little flavor of its own despite the parsley crust (-)
There is another fish course, which – although also served a little cool – is much tastier: hake with a green vegetable broth, almonds, tomatoes, and chili. (0) The “meat course” is a Beef Wellington variation in which beef has been replaced by eggplant—accompanied by a cream with eggplant, mandarin, and kumquat. A confident conclusion to the savory part (0)
The pre-dessert serves its purpose. Fresh and delicious with cucumber, a hint of citrus, and a slightly alcoholic broth (0). The dessert is a great finale, with variations on orange with carrot, roasted grains, and Japanese spices (0).
Citrus wins the speed competition among my Spanish restaurants by a wide margin – 85 minutes for 2x4 amuse-bouches and 7 courses is almost like high-performance sport for the service staff and guests – even with desserts, espresso, and petit fours, we stay within 2 hours. So I'll say it here too: a little more time between courses would have been desirable.
However, this is the only “criticism” I have of this lunch menu. The menu sequence was consistent, there were no major ups or downs, and the food served was of a confident Michelin-star level. As I wrote at the beginning: the price-performance-ratio is sensational. Of course, smartly substituting expensive beef with eggplant, for example, saves a lot of money, but $100 for the menu alone is still a catch. Highly recommended.
