The Enigma restaurant in Barcelona boasts one Michelin star, outstanding reviews, and recognition on The World’s Best Restaurants list. It is impossible not to mention the award-winning chef Albert Adrià, who holds an impressive second place in The Best Chef ranking and has also been honoured in the (R)evolution category of the same ranking. This restaurant has long been at the top of our must-visit list, further encouraged by a dinner featuring Albert Adrià, Paco Pérez, and Antonio Arcieri at the Arco restaurant in Gdańsk (you can also read about this dinner on our website).
Albert Adrià, the creator of Enigma in Barcelona, is one of the most fascinating figures in modern gastronomy. He began his career alongside his brother, Ferran Adrià, at the legendary El Bulli, which was considered the best restaurant in the world for many years. As the leading force behind dessert innovation, Albert became a pioneer of molecular creativity, redefining traditional notions of sweetness and texture in cuisine.
After the closure of El Bulli in 2011, Albert Adrià began building his own culinary empire in Barcelona. He created innovative concepts such as Tickets, Bodega 1900, and Enigma, all of which have earned acclaim from critics and guests worldwide. His approach to cuisine combines a passion for culinary art with experimentation, making him one of the most influential chefs of his generation.
Enigma, opened in 2016, quickly gained recognition as one of the most exceptional restaurants in Barcelona. In 2018, it was awarded a Michelin star, confirming its status as a place of culinary excellence. From the very beginning, Enigma was designed as an experience unlike any other. Both the restaurant’s interior and the dining journey resemble a labyrinth, where guests move from one stage to another, uncovering a series of culinary surprises. The interiors evoke a futuristic work of art – grey, industrial, and filled with intriguing textures and hidden spaces that create the perfect setting for unforgettable sensations. Every detail, from the scents to the way the dishes are served, is meticulously planned to immerse guests in an entirely new reality.
Although often called a visionary, Albert Adrià is also a master of detail, believing that every element – from flavour and texture to atmosphere – must work together to create an unforgettable whole. This philosophy has earned him not only prestigious awards but also the hearts of those fortunate enough to experience his culinary world.
The restaurant is located on one of Barcelona’s streets near Plaça d’Espanya, so while not in the very centre, it’s easily within walking distance. The building itself doesn’t make much of an impression from the outside, but after dark, the illuminated Enigma logo immediately catches the eye, hinting at a truly intriguing evening ahead.
The restaurant’s interior resembles a labyrinth with organic shapes that create a sense of continuous movement and change. The walls, floors, and ceilings are adorned with a seamless pattern inspired by watercolours, transferred onto every surface with incredible precision, giving the space a cohesive and fluid character. Narrow passageways and curved lines enhance the dynamic, almost surreal atmosphere, inviting guests to explore its hidden corners. From the moment you step inside, the design makes you feel part of a fascinating and immersive experience.
Before reaching our table, we passed through the kitchen, where the entire team greeted us. It was a lovely gesture, making us feel warmly welcomed from the start.
Then came the time for some important decisions. Fortunately, there was no need to deliberate over the dishes, as Enigma offers a single tasting menu. The menu changes quite frequently, as it is based on seasonal ingredients. Therefore, the menu featured mushrooms, pomegranates, and the season’s first green tangerines. Additionally, we opted for a pairing of Spanish wines, which turned out to be an excellent choice. Not only were the wines exceptional, but they were also perfectly matched to the dishes served.
Let the journey through flavours begin! We started with a cocktail of pomegranate tepache, lightly misted with mezcal from an atomiser. Tepache, a traditional mildly alcoholic Mexican drink typically made from fermented pineapple peel, took on a refreshing fruity character in this pomegranate version.
Accompanying it was a cloud-like lime porex with a hint of salt. The combination of the cocktail and the foam made for a perfect opening to our extraordinary dinner. Next, we were served a frozen mezcalita cloud – delicate, melting in the mouth, and bursting with the aroma of lime. Mezcalita, a classic cocktail made with mezcal and lime, was reimagined here as a unique appetiser, surprising with its light texture. Another highlight was a crispy hibiscus glass filled with Iranian pistachios. Upon unwrapping, a translucent crimson sheet appeared, through which light shone like a stained-glass window. The snack delighted with its crunch, subtle tartness, and airiness, while being visually striking.
One of the dishes featured freeze-dried Amela tomato, presented as a light, crispy foam reminiscent of a delicate meringue. It was paired with a kumquat sorbet, topped with a small tarragon leaf that added a bold aromatic note. The Amela tomato, grown in Almeria by a small producer, combines sour, sweet, and umami flavours, which harmonised perfectly with the tart and refreshing sorbet. The dish was light, aromatic, subtly tangy, and incredibly refreshing. These airy, flavour-packed snacks were intriguing and served as the perfect introduction to more complex dishes.
The next two dishes revolved around sea urchins. The first was a “risotto” made from the pulp of green tangerine, accompanied by sea urchin and Japanese pumpkin. While not a traditional risotto, it consisted of small, separated segments of green tangerine pulp, resembling tiny grains. The tangerine pieces impressed with their vibrant acidity, which lent the dish a remarkable freshness. This was complemented by the delicate, marine flavour of the sea urchin, which paired beautifully with the subtle sweetness and soft texture of the Japanese pumpkin. The dish stood out not only for its flavour composition but also for its inventive presentation, blending raw textures with bold aromas.
A surprising dish was the mozzarella presented as an omelette, filled with sea urchin whose bold flavour and colour contrasted beautifully with the delicate mozzarella. The omelette was slightly warm, which enhanced the milky flavour of the mozzarella, while the accompanying sauce offered a deep, creamy, and subtly tangy note.
Following this, a glass casket was brought to the table. Inside, foie gras and salt infused with anchovy flavours were carefully placed before our eyes. For exactly eight minutes, the foie gras was left to absorb the exceptional taste… but more on that later.
This marked the beginning of a section of the menu dedicated to anchovies. The next dish was a sandwich served on an incredibly thin, crispy bread. Topped with milk skin – a delicacy traditionally eaten with bread and sugar in Spain’s poorer pastoral regions – the milk skin was rolled into a delicate scroll, offering a subtle flavour that served as the perfect backdrop for the salty, bold anchovy from Cantabria. The anchovy was served separately, allowing diners to place it on the sandwich themselves using tweezers. The dish was completed with finely chopped parsley stems and ginger, adding a refreshing touch. Simple yet brilliant, this dish highlighted the finest qualities of each ingredient.
The next course featured foie gras, marinated in anchovy salt, a unique preparation that infused the foie gras with a remarkable depth of flavour and an exquisitely silky texture. A light drizzle of extra virgin olive oil brought out its intensity even further. The combination of foie gras and anchovy, full of umami, was extraordinary, with a long finish that lingered on the palate, delivering an unforgettable experience. And then came flowers! Handed to us directly, so quickly that we didn’t have time for a photo. The dish was a confit artichoke flower, served with lemon, romesco, and green olive paste – a perfectly executed surprise.
Next came a light yet surprising autumn salad with avocado and mushrooms. The dish delighted with its subtle interplay of flavours and textures – pieces of avocado and green mushrooms, their vibrant colour enhanced by parsley oil infusion, looked almost identical, adding an element of surprise. The composition was served on a base of parmesan whey, providing a delicate, creamy backdrop. Each piece featured a unique finish, ranging from wasabi and green mandarin notes to Idiazábal cheese and olive oil.
The following course was bullit, a traditional Ibizan dish usually prepared as a fish stew with potatoes or rice. In this modern interpretation, it was served with coconut milk and saffron milk caps. The mushrooms, with their slightly earthy and nutty flavour, retained their firmness, while the coconut introduced an exotic note. Accompanying the dish was an edible leaf of ficoïde glaciale (glacier lettuce), adding a crisp texture and a hint of citrus. Mixing all the ingredients created an intriguing yet harmonious whole.
Continuing the theme of mushrooms, we were served duxelles of confit and grilled porcini, presented in a gelée made from their own juice and shaped into the form of a porcini mushroom. The dish was completed with delicate streaks of parmesan emulsion, which added a creamy accent (and visually enhanced the three-dimensional presentation), along with a small thyme leaf providing a subtle herbal finish. A crispy obulato cracker dusted with porcini powder accompanied the dish, adding texture and elevating its earthy, umami flavours.
One of the most innovative dishes was mussels served with a cold onion soup. The mussels were encapsulated in spherical shells that burst in the mouth, releasing an intense, briny flavour of the sea. The accompanying cold onion soup, enriched with Thai aromas and pickled fennel, impressed with its sweetness and elegance. The combination of delicate, spherified mussels and the refreshing, aromatic soup created a dish that was exceptional in both form and flavour composition.
Next, we were served two prawns. The Palamós prawns, harvested using a special technique, are caught alive without unnecessary stress and stored in containers with seawater and oxygen, allowing them to survive for up to 48 hours. Both prawns – one live and one traditionally caught – were cooked in front of us by gently pouring hot water over them.
The difference in taste was striking. The live prawn captivated with its incredible freshness and creamy, silky texture, which emphasised its delicacy and elegance. The traditionally caught prawn, while more intense in flavour, lacked the subtlety of its counterpart. Admittedly, the dish’s preparation raised ethical questions, but it simultaneously amazed with its taste and offered new possibilities for interpreting texture and freshness.
Staying in a maritime theme, we were served sea cucumber, stuffed and served with pil-pil sauce. This dish was a true homage to this fascinating ingredient, as every part of the animal was utilised. It was topped with a crispy layer made from the stomach skin of the sea cucumber, providing a textural contrast. The pil-pil sauce, made from the leftover skins, perfectly complemented the composition, adding a bold and aromatic flavour. The dish was complex, ingenious, and utterly captivating, especially for sea cucumber enthusiasts like ourselves. It showcased the technical mastery and full potential of this unique ingredient.
Next came veal in the style of “Cheung fung,” inspired by an Asian dish made with sticky rice dough. In this interpretation, its characteristic texture was recreated using delicate, hand-cut slices of cooked veal feet. The feet were stuffed with black pudding and oyster leaf, which added a deep umami flavour. The dish was finished with a bold, sour-spicy veal sauce and a hint of chilli, enhancing its intensity. Sticky, aromatic, and perfectly balanced, the dish surprised with its texture and distinctive character.
The next dish may not have made the best visual impression, but its flavour more than made up for it. Veal marrow jelly, served with smoked caviar, brought an intense smoky accent to the dish. Accompanying it was a tangy ossobuco sauce that perfectly balanced the richness of the marrow. The result was a creamy, umami-packed, and highly innovative dish – an absolute culinary masterpiece.
Next came a kombu seaweed raviolo, filled with wild hare and an intense sauce made from its meat. The pronounced umami of the seaweed harmonised beautifully with the deep, gamey flavour of the hare, creating a surprising and balanced combination. The dish was completed with a delicate wild hare rib, enriched with subtle hints of foie gras and black truffle. This blend of ingredients brought elegance and complexity, making the dish distinctive, aromatic, and truly exceptional.
The following dish was an absolute surprise—seemingly introducing the dessert section, yet still fully savoury. A foie gras and chicken caramel flan, visually reminiscent of a classic crema catalana, turned out to be a sophisticated reinterpretation of the traditional dessert. The result was a silky, creamy texture and a deep, intense flavour, harmoniously combining foie gras with the delicate, lightly sweet chicken caramel. The dish was a perfect bridge between the savoury and sweet courses, surprising with its innovation and refinement.
The desserts began with a dish resembling a cheese board, but presented in an exceptionally light and modern form. A cloud of Valleoscuro goat cheese stood out with its subtle flavour and velvety texture. It was paired with a piece of juicy peach, prepared using special techniques to maintain its natural sweetness and slightly tangy note, which perfectly complemented the cheese’s richness. The dish was light, harmonious, and refreshing—a perfect start to the dessert finale.
To accompany the dessert, a cocktail made with Spanish pacharán liqueur, cassis (blackcurrant) liqueur, violet liqueur, frozen cream, and lime zest was served. Alongside, there was sorbet inspired by Japanese kakigōri – delicate mandarin ice shavings drizzled with a touch of umami extra virgin olive oil, possibly drawing inspiration from the Italian custom of serving vanilla ice cream with olive oil and salt. Eating these sorbets was pure joy. On a separate plate, mandarin peels filled with green mandarin jelly and pistachio cream added a creamy texture. The combination of these elements created a harmonious composition of flavours, perfectly concluding an extraordinary meal.
On the next plate, we were served slices of custard apple, delicately draped with a thin veil of lime and accompanied by yoguroli (a blend of yoghurt and olive oil), pink peppercorns, fennel seeds, and wasabi sprouts. The sweetness of the fruit was perfectly balanced by a lemon peel sorbet, which added a refreshing note. The peppercorns and fennel seeds brought subtle aromatic accents, making the dish incredibly light, refreshing, and pleasantly understated in its sweetness.
Following this, a chestnut toast was served, complemented by roasted sweet potato sorbet and sudachi zest, a Japanese citrus fruit known for its pronounced acidity that provided a lively, refreshing touch. The combination of the roasted sweet potato’s sweetness and the delicate, earthy note of chestnuts evoked a classic autumnal flavour, particularly emblematic of the season in Catalonia.
Next came a persimmon sphere with hibiscus flower – a dessert with an intriguing composition of flavours and textures. The sphere featured the characteristic, slightly floury texture of persimmon, which was fascinating yet left a subtle astringency on the palate, typical of the fruit. Despite this, the dessert stood out for its creativity and proved to be an interesting and memorable experience for the taste buds.
While the number of desserts might initially seem overwhelming, it is well balanced by the variety of savoury dishes and snacks on the menu. Moreover, with a pastry chef renowned for his award-winning creations at the helm, we embraced another sweet course with enthusiasm – especially as it was a reinterpretation of a recipe from elBulli, dating back to 1997. This course featured a small disc-shaped Alphonso mango jelly, frozen with liquid nitrogen to achieve a delicate wafer-like texture. It was coated in white chocolate and finished with black olive caramel.
We ended the meal with a lightly frozen chocolate mousse, served on a delicate cocoa waffle. The dessert was elevated by the addition of tonka bean, which added subtle, complex notes. A light yet refined finale to the evening, perfectly closing the entire experience.
The menu left a profound impression on us, primarily due to its balance of lightness and bold flavours. We were captivated by the reinterpretations of classic dishes and the extraordinary flavour combinations. With each course, we rediscovered the ingredients in new and inventive ways. We also loved how many dishes were presented and finished tableside, adding a theatrical element to the evening, further enhanced by the restaurant’s stunning interior design. Enigma is not just a place for dinner – it’s a fully immersive experience. The Spanish wine pairing was equally impressive; every selection was remarkable and perfectly matched to the dishes.
The service was exceptional in every detail. From the warm welcome at the door and greeting by the entire kitchen team, to the meticulous presentation of dishes at the table, seamless coordination, and excellent wine introductions, every aspect was executed flawlessly. A particularly thoughtful touch was the envelope we received at the end of the evening, containing the menu and a QR code linking to a website with detailed descriptions of all the dishes we had enjoyed.
In summary—this is an experience well worth having! If you’re planning a visit to Barcelona, make sure to book a table at Enigma.
