Most-loved dishes
AI summary of what 39 dish mentions say about the food
Reviewers rave about the Sake, calling it a standout, while the overall vibe is one of warm, intimate discovery, making every dish feel like a personal secret.
“We have a version of sake that is a bit lighter and more delicate. Perfect to start. And on this side, a more saline, seafood version, not because we're near the sea, but because the areas where this rice came from were full of sea. How beautiful, starting with a nice sake. I couldn't ask for better.”
What creators say
2 creators have covered Enigma. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
A pranzo da ENIGMA, il ristorante di ALBERT ADRIÀ, 1 stella Michelin ⭐ · @ 0:35
Enigma is a surreal, Michelin-starred restaurant by Albert Adrià in Barcelona, offering a mind-bending tasting menu where every dish is a surprise in flavor, texture, and presentation, with an incredible focus on technique and creativity, especially in the desserts.
Dishes mentioned
Picafor Mezcal Joven
We start with a sequence of mezcal. This first one is Picafor Mezcal Joven, made from the Espadin agave. It's super smoky, served ice-cold, acidic and sweet at the same time. Very pleasant.
Puga Mezcal
The second mezcal is Puga, made from the Serail agave. It's more aromatic and a bit stronger than the first one.
Teache
This is a bienvenida called teache. It's a fermented drink typical of Mexico, normally made with pineapple, but here they make it with pomegranate. It's very pleasant.
Mezcal con Pechuga
We finish with the mezcal de pechuga, only for the aroma. Super smoky.
Hibiscus Crystal and Pistaccio Cream
Wow, like a marshmallow but much moister. Hibiscus crystal and pistaccio cream inside. They're super fast, those guys. A very thin pastry.
- Cosa mangiamo oggi?Loved
Il ristorante più ENIGMATICO di Barcellona. #enigma #albertadria #50best · @ 0:00
Enigma is one of the most singular places you can ever eat, both because it feels like eating inside a cloud and because of the dishes — a long journey of exploration and experimentation that makes it a must-visit, though not for every palate.
Dishes mentioned
Burro e Acciughe
This butter and anchovy combo is stratospheric. You take your little anchovy and place it on your biscuit — the flavours just explode. I can really taste the herbs they used to season the fish, it comes through so clearly in the mouthfeel.
Mozzarella con Riccio di Mare
Here we're on tricky ground — we're talking about mozzarella, but we're in Barcelona, not Salerno. But the chef is Albert Adrià, not Mimmo, so we're confident. The milky part of the mozzarella pairs beautifully with the briny sea urchin.
Mango
That's a real truffle. Franci, put the real truffle in your bag before they come to collect it, then we'll go for the tiramisu.
- Tiramisù
Avocado con Wasabi e Fungo
This avocado is super fresh with a hint of wasabi and a very light aftertaste of mushroom. They put a slice of avocado and a slice of mushroom. They managed to make the champignon green, so you taste the mushroom but you don't understand where it comes from.
