apéritifs arrived, they were gorgeous and beautifully presented.
|Watermelon infused with sangria, we'd had something similar at Tickets.|
|Which type? I can't decide, they all look good. They were.|
Suckling pig with juniper berries, stewed onions and summer chanterelle mushrooms. (Off the bone and pressed, mixed with contrasting Mediterranean aromas.) Easily the best piece of meat we'd had since El Celler de can Roca and much better than the pork we'd had the previous day at Sant Pau. The meat so tender, but the crackling almost burnt on the surface; gorgeous!
We really enjoyed Casamar, chef Quim Casellas's food is extremely accomplished as you'd expect from a One Michelin star restaurant. Service was very friendly, although the sommelier was incredibly serious, cracking a smile occasionally may help to put customers at ease! The only minor blip in service was when Mrs B went to the toilet and they brought my dish over then took it away again when she returned! (I actually think they may have needed an extra waiter as they seemed stretched to me on this particular day.)
Casamar and the following day at Les Magnolies confirmed to me that more often than not, I'd prefer to go to a One Michelin star over a much more expensive but less enjoyable three Michelin star restaurant (such as Sant Pau for instance,) as we both felt that Casamar was fantastic value for money for food just as good.
Service: Friendly, stretched at times.
Atmosphere: We sat outside, (lunchtime only) with beautiful views. It looked elegant inside.
Food: Very good.
Mr B: Suckling pig with juniper berries.
Mrs B: Foie gras semifreddo with cherries.