In the last two weeks I have enjoyed two top-level restaurants (due to special celebrations; unfortunately this is not the average for the rest of the year) and a basic, popular one, and all three deserve some comments about their wine management.
Lasarte is a Barcelona-based restaurant with 2 Michelin stars, located in the Condes de Barcelona Hotel, and managed by the Basque chef Martín Berasategui, owner of the 3-star restaurant of the same name in Donostia.
Our wine was decanted and served at appropriate temperature in excellent glasses. To round things off, we were presented at the end with a printed menu including the wines and beer we had drunk.
Summarizing, wine management quite close to what should be expected in a restaurant at this level.
In a very different environment, at the feet of the Pyrenees and close to the road from Lleida to La Seu d’Urgell, the Hotel Can Boix boasts, among other attractions, a restaurant of creative cuisine that attracts gourmets from all over Catalonia. However, wine management is in some aspects a step below.
|Can Boix Hotel|
The sommelier was on long sick leave and his deputy was extremely pleasant and active, but had some ideas about wine service that could improve by training. He showed us the cellar, kept at a surprising 20ºC, and we discussed at length about wine.
Probably the absence of the sommelier was being felt a trifle too much; but the deputy, with some development, may well have the potential to upgrade wine management to match the cuisine performance.