They began with a reception that included Cava and an assortment of tapas. The tapas was fine, but none of the dishes were exceptional. The dry tuna with sherry tomato and corn brochette was good, but seemed a bit heavy for so early in the meal, and the tuna mostly tasted like salt. The skewered anchovies were fine, but were fairly bland. The botifarra sausage with fried green peppers was the best of the bunch, with the green peppers blending and contrasting nicely with the sausage.
The appetizer was fish consommé with a fried egg stuffed with crab meat. It was served with Fino Tio Pepe. The fino was fantastic, light and just the right amount of grassy, and it paired superbly with the soup. All of the pairings were excellent, but I think this was the best one. The soup tasted good, but I'm not sure it matched the description. There wasn't much fish flavor in the broth, and it was thicker than some stews I've had. Additionally, the fried egg appeared to be covered in some sort of pastry. It was very tasty, and I definitely used some bread to finish up the broth; just not what I was expecting. The rest of the meal is after the jump.
