Windsor
Where? Windsor (Eixample, Barcelona, Spain) Map Menu
When? Saturday January 27, 2024
Who? Owen
Food Style? Catalan Fine Dining
When Owen told me there’s a Michelin starred restaurant in Barcelona that does a decently priced lunch, I was keen. Situated near the Diagonal in Eixample, Windsor is a classic Catalan kitchen serving local, seasonal produce, but elevated and sophistically presented. As we approach the entrance, the automatic door swings open and we’re greeted by one of the wait staff, who opens the rope guarding the corridor to the seating area. No peasants allowed. The interior is elegantly decorated, everything looks immaculate. I’m just hoping the wait staff aren’t overbearing and that they respect my personal space. The fixed winter menu is on offer for €65 for the smaller one and €95 for the larger one, as well as various tapas a la carte. Owen and I are going for the smaller one, the Menu Windsor, a taster of their extensive menu.
Condiments
The free bread is delicious and crispy, perfect for dunking into soup or soaking up sauce. It’s warm and comforting. I have a small issue with the free chips though, they aren’t as crispy as what I would expect. They do have that house made feel to it, and they pair nicely with the olives. My mouth visibly drops when they take them away before I’ve finished everything.
Amuse Bouche
It’s salty and sour, a nice chunky piece of pork with pistachio cream and capers.
First Course
Carpaccio de alcachofas: artichoke carpaccio
Oh man that truffle oil is strong. It pairs nicely with that cheese. I’ve never had raw artichoke before but with all the condiments, this is quite an earthy tasting plate. It's elegant and refined, and such a great flavour combination. That truffle oil is getting mopped up with that bread, not a single drop will be wasted on my watch.
Second Course
Huevo mollet con guisantes, panceta y trufa: softboiled egg with peas, pancetta and truffle
We've been told to break the egg and let the yolk flow into the dish. The flavours are a bit more subdued here with the strong taste of the peas, but the jamon and truffle lift the dish and add a bit of texture. It’s okay but not mind blowing as the first. I’m still soaking up all that yolk and truffle with the bread though.
Third Course
Sobre costilla de Black Angus: Black Angus rib cooked for 22 hours at 70°C
That steak is so soft I don’t know why they’ve given me a steak knife when the fork was good enough. I really appreciate the emphasis on the seasonal vegetables, which give a nice crunchy bite to the dish to contrast with the buttery meat. The sauce is rich and tasty, and the slight fattiness of the meat really adds flavour. I wish there was more sauce because I’ve still got a bit of bread left over.
The waiter comes to decrumb the tablecloth. I’m having flashbacks to Restaurant Gordon Ramsay. At least he only did it once.
Dessert
Nuestro pan con aceite, chocolate y sal: Our bread with oil, chocolate and salt
Wow. That bread is in the shape of a ravioli and bursts with dark chocolate when you break into it. The oil adds a slightly floral fragrance and the salt really gives that edge to the flavour. It’s perhaps a bit strong, but overall, this is delectably rich and not too sweet. It isn't your run-of-the-mill dessert, that's for sure, but I'm still very much enjoying the different flavours and textures.
Surprise Dessert
Petite Fours: Mandarin fruit cube, hazelnut cookie, and dark chocolate embossed with a Panot
I love surprise dessert courses. The dark chocolate has the pattern of a Panot, which is the famous pattern on Barcelona's floor tiles. I love that this is a nod to the city's history. The best was the mandarin, light and refreshing.
What an interesting meal. I’ve really enjoyed that but it didn’t seem particularly unique to Catalonia, nothing was particularly mind-blowing apart from the dessert. I will say though, that I went home and did some research online to see how many Michelin stars they were awarded, and they don't actually have any Michelin stars, they're only on the list of Michelin Recommendations. Nevertheless, it was a great insight into local produce and winter flavours, and ultimately, it was good food done very well.
Posted by Jeremy at 2:19pm on Thursday March 7, 2024 :: 0 comments :: 