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soft after being cooked. Chocolate did not make an appearance until petits fours arrived with the coffee making this exquisite and extravagant meal almost seem downright healthy. Nicknamed Los Torres gemelos (the twin towers) by the Spanish news media, the chefs Sergio and Javier Torres, twin brothers and natives, spent more than a decade in the kitchens of mega-chefs like Santi Santamaria and Alain Ducasse; they also run Restaurant Eñe. On a recent visit, the eight-course tasting menu (diners can also create their own custom menu for an additional charge) got under way with two amuse-bouches a cherry tomato injected with basil cream and a light-as-air buñuelo de bacalao (cod fritter) two small bites that. Then the courses started arriving, including a savory foie gras ravioli served in a broth flavored with dried tomato and black olives that offered a revelatory interpretation of classic Mediterranean ingredients. Another entree of wild hare, a confit of tender meat beneath an inky reduction sauce enriched with rabbit blood, delivered layers of intense flavor. Diners arriving at the restaurant, which floats above the city on the 24th floor of the Hotel Melia ME, are typically greeted by Sergio and Javier, who lead their team of 12 cooks in an open kitchen from a long table that overlooks the crisp. At, the Barcelona restaurant they opened in 2008, the brothers blend the richness and elegance of modern Mediterranean cuisine with a distinctly light touch.

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Other standout dishes included a beautiful little vegetable stockpot composed of 35 different organic vegetables and wild mushrooms, followed by a rich squid-ink risotto topped by a bit of local sea cucumber. A 15-euro cheese course can be added; wine pairings are an additional 35 euros. Gastrovac the low-temperature, slow-cooking invention that Sergio Torres developed with help from a Spanish university. The Oxford Handbook of International Relations black gay rencontre bite de jeune gay (Oxford Handbooks of Political Science). A palate-cleansing pre-dessert of tea-flavored gelatin topped with tart lemon sorbet was followed by a brightly flavored and visually sunny layering of citrus in multiple forms: cake, mousse, cream and fruit.



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