For lovers of good food and signature cuisine, Valmas Barcelona opened its doors just three months ago, a restaurant marked by its great product and high gastronomic imagination and creativity in the kitchen achieved thanks to Melissa Herrera, former contestant of the most recent season of MasterChef.
Do not expect to find typical dishes, here they have a menu like no other, creativity runs through the veins of Valmas Barcelona and each table is personalized; everyday you can try something new, because their dishes are prepared according to the product they offer that day, the fish also changes according to the day, what the fisherman gets is what you’ll see at the table. The haute cuisine has become a place in the streets of Mallorca, but don’t worry, that haute cuisine and innovation in Valmas will not cost you a kidney; They have three menus adaptable to your pocket, one of 24, another of 40 and 60, all prepared to share. In addition, they include the possibility of mixing menus. Why choose the same for the whole table? It is better to each choose a dish you prefer.
We had the opportunity to try some of their excellent dishes and we were carried away by the proposals that Melissa Herrera prepared for us. We started with something soft, some fine shells typical of Andalusia with air of seaweed and strawberries accompanied by bastard sauce (typical Peruvian with a base of chiles); its careful presentation transports you to the sea, with its ice in green dye emulating seaweed; or your “ceviche” with tiger’s milk gel to add an extra point of texture. For the salmon marinated in sesame and soy with mandarin sauce you must stop to enjoy its flavor, because you’ll never want it to end.
At Valmas Barcelona they have the challenge of getting to best quality daily product and proximity, and what proximity it is! On the terrace, Melissa has a small garden where she takes care with all her soul the radishes, red chard, chives, strawberries and aromatic plants, among many others, all to give an even more special touch to her dishes.
As for the meats, the deer leaves you speechless, accompanied by panko crumbs spiced with green mustard and roquefort cheese. But there is still more, do you dare to try meat and fish in the same dish? We did, with a candied red pint at low temperature and a garlic sauce with truffle accompanied by Brussels sprouts and grated foie on top.
As if everything here hasn’t been a delicious surprise, the dessert will be no less with a yogurt mousse, a chocolate bonbon, red fruits and mango. A soft sweetness to end with a high quality tasting menu at a price that is more than affordable.
Hours: Tuesday through Saturday from 11:30 AM to 4:30 PM and 8 PM to 12:30 AM, closed on Sunday and Monday
Text: Georgina Tirado
Photographs: Kath Behrens