The Sergei de Meiá restaurant is an ode to himself and heritage. As a youngen, he packed himself off to cooking school at the tender age of 14 and never looked back. Sergei puts his heart & soul into cooking “historical” Catalan cuisine re-interpreted, at the same time endorsing slow food by only using locally sourced ingredients in all of his dishes. There is something good to be said about chefs that strip it back to basics and apply simple cooking methods. Paula Mourenza food writer at Culinary Backstreets Barcelona took a trip to Sergei de Meia in the Eixample and experienced a melange of dishes which she describes in her post.
The tasting menu takes diners through the four Catalan provinces, its mountains and coastline.
To read full review of dishes tried and tested by Culinary Backstreets Barcelona click