Four Homes invites us to taste various options of Jordi Cruz rich cuisine. We start with twenty variations of tapas, among which patatas bravas with frothy alioli and spicy stir-fry can t go amiss, or steamed octopus with seasoned potatoes, smoke, and Asian touches, or a small cup of coffee made the Italian way. Later on, we find ourselves in Atempo, with its recently awarded Michelin star, and there we find the most timeless recipes, but with a unique and modern vision, such as his escalivada Aguas Puras, the orange pigeon ravioli, or the irresistible steak tartar from a mature cow. If you want to make a singular and unique dish, dare with Angle s recipes, where Jordi makes such unusual suggestions like a haze of mojito Aire, candied egg yolks cured with ham, or charcoal-grilled red mullet with cabbage, kela, and limchi. And finally, if you are up for a new challenge, you will find ABaC s the luxurious three-Michelin-stars restaurant best recipes.
