S I N T O N I A

The experience at Sintonia commences with a rostit cannelloni, where the deep, roasted notes of the meat meet a luxurious foie sauce and seasonal mushrooms. This tasting journey continues through the maritime heritage of Catalonia, highlighted by a rice dish featuring the intense, saline sweetness of red prawns from Palamós. The kitchen employs charcoal grilling to impart a subtle smokiness to ingredients, most notably in the grilled croissant dessert infused with the exotic, vanilla-like aroma of tonka bean. Texture plays a pivotal role, from the crispy exterior of a salt cod brandada bomb to the buttery, hand-cut Galician dry-aged beef tartare. The mud-covered kid, a traditional baby goat stew, is braised to a state of remarkable tenderness, reflecting a mastery of low-temperature techniques. Each course is a deliberate progression of flavor, balancing the rustic intensity of the grill with the refined elegance of modern Mediterranean plating in Barcelona.