The article discusses the growing expat population in Barcelona, linked to current global trends and Spain's robust economy. It highlights the inflation of dining costs despite the challenges of finding casual lunch spots. The author shares a personal experience of exploring dining options outside Barcelona, focusing on Hiu Restaurant in Cambrils, led by Catalan chef Sergi Palacin. The restaurant offers a fusion of South East Asian and Catalan cuisine, culminating in a standout dish of sea bass that exemplifies the chef's skill and innovation.
The culinary concoction at Hiu is nothing short of brilliant, as it turns the spotlight entirely on the sea bass, showcasing its delicacy in a way rarely experienced.
Sergi Palacin's natural ability shines through at Hiu, transforming a humble fish into a masterpiece that speaks volumes about precision and creativity in the kitchen.
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