Eating at Espai kru is an amazing experience. Alucinante! Both your eyes and taste buds will take pleasure from this meal, I assure you. This could easily be the best fish and seafood in the city. The very best one may be Rias de Galicia, its parent restaurant which is just downstairs. The difference is that at Espai Kru you'll find anything but traditional simple seafood. The restaurants are collaborators with Ferran and Albert Adrià, they are part of Tickets and 41º. You can get an idea what having that kind of seal of approval means, awesomeness in your plate!
Espai Kru's setting is kind of informal but pleasant. The great winner is the ingenious food inspired by the times "before fire"...most of the menu is based on cold and raw products and served as tapas (little dishes). Sashimi, tartare & carpaccio. I really recommend you to go and experience it for yourself. Enjoy!
Good seafood comes with a high price tag so expect to pay between €50 to €65, including wine.
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| Great Oysters with Ponzu sauce and Salmon roe. Heaven on earth, mouthwatering |
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| Oysters with Ceviche Peruano, also super good but my favorites were the first ones! the excess of sauce on these takes a bit from the oyster flavor I love |
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| Vieira Kru...a beautiful Scallop made sashimi. The sauce on top takes a bit from the real taste of a scallop. I loved it anyways, I wanted to try something different and I got that. I could taste ginger, soy, radish... |
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| Toro Tartare with white miso. Delicious, small |
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| Toro Sashimi. It was Excellent. The quality of the ingredients is superb. It tasted a bit acid and spicy, gingery...heavenly |
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| Sargo Real (zebra seabream) Sashimi from the Bay of Biscay and the Mediterranean to the Strait of Gibraltar and South Africa |
And then there was fire...
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| Fried Rodaballo Salvaje, served with miso mayonnaise and ras el hanout- mix of spices from Morocco, in Arabic means "head of the shop" or the best spices the shop offers"- This dish was simply delicious. It was very exotic in flavor, beautifully cooked, the fish was so soft. Also, I got to eat something I had never eaten before, the whole spines. It was fried in a way that you were supposed to eat everything! even the crunchy crust that holds the fish pieces |
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| Costillitas de Cochinillo IGP Asadas...more crunchy than greasy. Delish! |
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| I say goodbye with a beautiful view of Gaudi's Casa Batlló |
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