That Time I Had a 10 Course Dinner

Posted on 24. Feb, 2012 by in Destinations, Europe Travel, Press Trips, Spain

One of the many reasons to visit Spain, outside the dramatic scenery and friendly locals, is the concept of tapas. Tapas are all about sharing - plates of finger-food are usually served in the middle of the table, and enjoyed with drinks and friends. The concept has spread all around Spain and beyond, but every region has its specialties. And Catalonia is no exception! I had the chance to taste some of them at one of Girona’s best restaurant, Divinum.

Pretty original floor, right?

(Small warning – if you are are hungry, reading this post might be a very bad idea! It features some of the most delicious dishes I ate in my life… just saying.)

The “Girona Tapas Discovery Night” all started with a simple, yet absolutely delicious piece of fried potato with a slightly spicy sauce, and local olives. Potatoes and olives are actually fairly common in most Spanish tapas, regardless of the region, and this particular plate did not fail to impress. Later on was a heavenly sent plate of pastas, stuffed with apples and pears, and draped in a creamy sauce and shredded Iberian ham. It tasted sweet and salty at the same time, in a very intricate flavor. If that doesn’t get your taste buds excited, I don’t know what will.

Artichokes, veal and potatoes

I also discovered artichokes, which I don’t usually like. But this particular plate was made of two pieces of fried artichokes served with a sweet, fruity sobrassada jam. What an explosion of flavors! That’s one of the reasons why I enjoy tapas – with such small portions, it’s really easy to taste new things without regretting it (and having to foot the bill of a meal you didn’t like).

Deconstructed Spanish Tortilla

One of the most surprising parts of the evening was definitely the deconstructed Spanish tortilla. Instead of a traditional omelette-like dish, all three ingredients (onions, eggs and potatoes) were separated. Considering that the onions were caramelized, the eggs liquid and the potatoes grilled, it sure made an interesting texture. It was not popular with everyone, but I enjoyed it.

Another great surprise of this evening was the delicious piece of veal that was served at the end. It had cooked for 10 hours, giving in a unique tenderness, the kind that melts in your mouth, letting you enjoy every tiny bit of flavor in there. We were also served a fresh tuna dish, I have a bit of a hard time remembering all the 8 courses we were served up until that point (there may have been lots of wine involved), because honestly, who has 8 courses dinners?

Bread and cheese to die for!

And to conclude an 8 course dinner, what better than 2 desserts? The first one was a selection of local cheeses, served on an impressive platter. I fell in love with two of them, the French Livarot and the Spanish Mogent goat cheese (at its best with a slice of quince). Last but not least, we indulged our sweet tooth with artisan-made chocolate truffles and sweet dessert wine. And that was it! Four hours, 10 courses and countless glasses of wine later, we were completely sated – and completely in love with Catalonia’s food scene. We didn’t talk much on our way back to our amazing villa, and had a very good night sleep to digest everything (and make room for more delicious Catalan food).

To say that dinner at Divinum was a unique experience is an understatement. It was definitely the longest, finest, tastiest dinner of my entire life. It made me explore new horizons and play with flavors like never before. It was definitely a great roundup of the Catalan and Girona tapas scene and local products, and I will always cherish this night.

Disclaimer: I was offered a complimentary blog trip by Charming Villas Catalonia. As always, all opinions are my own.

Have you ever experienced tapas before? What’s your favorite dish, or favorite region?

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4 Responses to “That Time I Had a 10 Course Dinner”

  1. Laura

    27. Feb, 2012

    Yummy!
    I love that floor. What a great idea!

    Reply to this comment

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