I’m not a routine person and Barcelona offers so many things to step out of your usual routine. Here’s one I experienced yesterday: an EXQUISITE dinner organised by @theokupa and prepared by famous chef Héctor Bracchiglione who worked in some of the best restaurants in the world (El Celler de Can Roca, Mugaritz, Michel Bras in France, or Kichisen in Tokyo). We had a wonderful 8-course dinner where vegetables, greens and herbs were the protagonists, all coming from a local organic garden. You could see the tremendous work and precision that went into each of the dishes. With a little imagination, you felt like being in a “ryokan” and dining on “kaiseki” ie the ingredients were all natural, of high quality, chosen according to the season and freshly served. You could find flowers and leaves adorning the food and the design and display of the food was another reflection of nature. In addition, the dishes were paired with craft beer and a fantastic selection of natural wines (ie natural wine is wine made without chemical and minimum technological intervention). And, finally, we all agreed that @johannwald (cofounder of @plateselector) and the rest of the oKupa team were making it an even greater experience by giving us loads of information and just being genuine and lovely. Thanks! #hectorbracchiglione #okupa #johannwald #cellercanroca #cellerdecanroca #mugaritz #michelbras #kichisen #ryokan #kaiseki #km0 #foodwithsoul #mechiflanlasverduras #seasonalfood #foodyingbcn #bcngourmet #bcnblogger #itbcnlifestyle #quesecueceenbcn #bellebarcelone

I’m not a routine person and Barcelona offers so many things to step out of your usual routine. Here’s one I experienced yesterday: an EXQUISITE dinner organised by @theokupa and prepared by famous chef Héctor Bracchiglione who worked in some of the best restaurants in the world (El Celler de Can Roca, Mugaritz, Michel Bras in France, or Kichisen in Tokyo). We had a wonderful 8-course dinner where vegetables, greens and herbs were the protagonists, all coming from a local organic garden. You could see the tremendous work and precision that went into each of the dishes. With a little imagination, you felt like being in a “ryokan” and dining on “kaiseki” ie the ingredients were all natural, of high quality, chosen according to the season and freshly served. You could find flowers and leaves adorning the food and the design and display of the food was another reflection of nature. In addition, the dishes were paired with craft beer and a fantastic selection of natural wines (ie natural wine is wine made without chemical and minimum technological intervention). And, finally, we all agreed that @johannwald (cofounder of @plateselector) and the rest of the oKupa team were making it an even greater experience by giving us loads of information and just being genuine and lovely. Thanks! #hectorbracchiglione #okupa #johannwald #cellercanroca #cellerdecanroca #mugaritz #michelbras #kichisen #ryokan #kaiseki #km0 #foodwithsoul #mechiflanlasverduras #seasonalfood #foodyingbcn #bcngourmet #bcnblogger #itbcnlifestyle #quesecueceenbcn #bellebarcelone by michpenning via http://ift.tt/226lb2v