Dinner at Albert Adria’s Pakta, Barcelona, Spain, Part 2

Albert Adria Ready for the Evening
Albert Adria Ready for the Evening
I arrived at Pakta while the prep for the evenings dinner service  was going on since  I was meeting Albert before he began his evening which includes a mad dash between his four restaurants in a few block area with Pakta being the farthest from the rest. Pakta means “union” in the Quechua language of Peru and is a reference to the meeting of Peruvian and Japanese cuisines at this Nikkei restaurant. Like a genie Albert appears at each restaurant several times during the evening and it is probably the secret to his staying in shape. After our conversation which will follow in Part 3 he went off to change into his chef attire and begin his rounds. Nothing escapes his attention and he is tasting and tweaking things, chatting with guests and fans wanting to take pictures and sign books (his Natura cookbook is available at Tickets) and the menus.
In the kitchen at Pakta
In the kitchen at Pakta
 I don’t rate or write about food just savor and enjoy the moment and at Pakta I enjoyed the tasting menu and seeing all the familiar faces like Matilde the pastry chef, who was previously in charge of the little ice cream cart with a bell that signals dessert at Tickets, and Kyoko Li, the Japanese chef who, along with Jorge Munoz and Sebastian Mazzola, was at 41 Experience on my previous visit. Of course I popped into the kitchen a few times to see all the action. I have now begun to share pictures of food after a few months of tasting in my attempt to let the creative geniuses in the kitchen keep their food their own  before it is copied in other kitchens.
Kyoki Li, Head Chef of the Japanese menu
Kyoko Li, Head Chef of the Japanese menu
The Machu Picchu menu which we enjoyed over several hours was beautiful in concept, taste and presentation. Pakta has a simple facade and the cozy restaurant has decor with both Japanese and Peruvian touches. Multi-colored yarns strung along the walls and ceiling to resemble looms from Peru provide a innovative backdrop to the wood tables and seats. The star of the decor is the food and once the 20 or so courses start appearing everything else fades away. The Pisco sours and the sake cocktails have the creative Adria stamp.
Open kitchen at Pakta
Open kitchen at Pakta
Honzen Ryori with sweet corn cream with caviar on the left, as I had seen them prepare at Mistura
Honzen Ryori with sweet corn cream with caviar on the left, as I had seen them prepare at Mistura
Tuna te-maki
Tuna te-maki
Seaweed salad with codium juice
Seaweed salad with codium juice
Sea Bass Tiradito
Golden berry tempura
Golden berry tempura
Octopus with black olives causa
Octopus with black olives causa
Red prawn with pine smoke
Red prawn with pine smoke
Fried rockfish in tamarillo "escabeche" sauce
Fried rockfish in tamarillo “escabeche” sauce
Tomato ponzu with soba
Tomato ponzu with soba
Langoustine Nigiri
Langoustine Nigiri
Lomo Saltado
Lomo Saltado
Iberian Pork Ribs
Iberian Pork Ribs
Matilde Rinaldis, the Argentinian pastry chef
Matilde Rinaldis, the Argentinian pastry chef
Iced mango rose with verbena dew
Iced mango rose with verbena dew
Sweet potato picarones
Sweet potato picarones
Banana bombon with umeshu gel
Banana bombon with umeshu gel
Figs and ginger soup with almond tofu
Figs and ginger soup with almond tofu
Golden meringues with Peruvian "dulce de leche" ice cream and pisco
Golden meringues with Peruvian “dulce de leche” ice cream and pisco
Shikwasa Suri
Edible chefs Diego Munoz and Kyoki Li
Edible chefs Jorge Munoz and Kyoko Li

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