Summary: fine quality ingredients in unspectacular - Bodega Lito Barcelona - Kaufe eine Reservierung
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🤮 1/5 - Summary: fine quality ingredients in unspectacular
By 👻 @Eddie L., 11/05/2019 3:00 am
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Summary: fine quality ingredients in unspectacular preparations and poor, uncoordinated service. The place is full of tourists who probably could not score short-notice reservations to sister restaurant Tickets, like me. Don't be fooled; Bodega 1900 is not at the top level, although it is priced as such. Of note: I saw the chef working a sauce and taste it with his same bare finger, twice. An assisting chef tasted properly with a spoon... then proceeded to stick that same spoon directly back into the sauce to stir. This would never pass from a restaurant that took itself truly seriously, and sadly the end food did not justify the means. We ordered nearly every recommended item on the menu, about 10 plates. The spherified olives" of El Bulli fame were overly congealed and not as they were supposed to taste. It's clear they were prepared too far in advance and left the membrane in contact with the calcification agent too long. Innovative, but you're not getting the real thing. In the end, it comes down to the food and here it just simply was not worth it. The menu seemed designed to be prepared in advance and served with little effort. To wit, I saw the head line chef have plenty of time to stand around, do nothing much at all, taste sauces with his fingers in an unsanitary way, and rub the shoulders of a busy female staff member passing his station in a way that made her look quite uncomfortable. Now to mention the service, the staff were fine about clearing plates and timing the arrival of dishes. The "sommelier" was just another server who might have known a bit more about wine than the others, but definitely less than us. The first pour was a Loire Chardonnay that was great, but when I asked where it was from she could not name it. I saw on the bottle it said Loire and she said no, and repeated the village-level designation. Whatever. Later on, I ordered a second glass from our waitress (a xarello) and when it came time for a third, asked the "somm" again for a recommendation. I saw her ask the kitchen for the recommendation (again, supposedly she is the somm) and came back with the xarello. I told her no, I had it, and wanted something different, at which point she argued with me saying I had the Chardonnay. I explained I was on my second, different glass until she rudely walked away to check the POS system for the order history. Upon seeing she was wrong, she came back and blamed her mistake on something else. All because she didn't believe I had ordered a second glass and that it wasn't the Chardonnay again. Very puzzling behavior. Final straw: the walls were decorated with news articles and reviews about El Bulli, which closed 6 years ago (living in the past?) and a commissioned portrait of the chef Ferran Adrian painted in a classical style, hanging over the kitchen. Get over yourself and let your food speak. It's hard to turn this poor experience into a succinct review; the failure was on so many levels and while the ingredients were fresh, the execution and details were poor all around. If you're a tourist, there are so many better places to go. Avoid this tourist trap.
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