Cuines Santa Caterina, in the Santa Caterina market, feels like a cross between Momofuku & Republic in nyc - minimal decor and hyper focused on fresh food from the market next door. We started with a great tuna loin and seasonal tomato salad.
Pot of artichokes, jamon and clams.
The seafood rice was incredible - fragrant and rich with shrimp, mussels and clams.
Country style rice with sausage, mushrooms and chicken.
Gilthead bream with perfectly crispy, salty skin and tomato confit.
Roast lamb with potatoes in a thick, meaty sauce.
The gigantic oven-roasted iberican pork rib for 2 (really enough for 8) arrived sizzling on a griddle, doused with sea salt and a little rosemary, juicy and succulent on the inside, crispy and seasoned on the outside. One of the best dishes of the trip.
Long, skinny creme brulee.
A spanish riff on strawberry shortcake with strawberries and pastry sheet.
Chocolate "sushi rolls."
A wall of fresh herbs at the back of the restaurant.
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