After our two winery visits, it was time for lunch so we drove to the Can Bonastre complex. This is a winery, hotel (with only 12 rooms) and restaurant named Tribia. Tribia is the name of a white grape varietal that was cultivated in Catalonia during the Middle Ages. Can Bonastre has an incredible view of the Montserrat Mountain.
This is our guide, Jessica, just outside the hotel and restaurant.
Tribia has a small dining room that only seats maybe 20 people. The wall you can see has interesting wine-related decorations. The restaurant also has a window looking out toward Montserrat Mountain. The Chef is Carlos Milán Fernandez who, though he is young, is very talented.
Our meal began with a fine glass of chilled Cava. We then had a small tapa, some vegetables with mushrooms. Then we had Salmorejo, a typical Spanish cold soup. The soup has an intriguing mix of flavors and textures. This would be a theme for the whole meal, an intriguing mix of different flavors and textures.
Our next wine was the 2006 Can Bonastre Blanco, a blend of 50% Chardonnay and 50% Xarello. It was fruity and crisp without a yeasty taste. Our next food course was salad with brandada of cod. This was like a salt cod mousse with lettuce and a romesco sauce. Delicious and very different. This was followed by Monkfish black rice with all i oli ice cream. I mixed the rice and ice cream together and it was very tasty.
The next wine was the 2004 Can Bonastre Crianza, a blend of 55% Merlot, 30% Cabernet Sauvignon, and 15% Cabernet Franc. This went well with the next dish of pulpitos (little octopi), confit of onion, potato and white botifarra. I liked it all except the baby octopi tentacles. We then had black chicken, very tender, with an interesting sauce.
A cheese plate came next with three different cheese, including a goat cheese and Idiazabal, figs and quince. Excellent cheeses that went well with the fruity sides.
Dessert began with the Game of peaches, several different peach items all together including cake, ice cream, ice and fresh peaches. Such an intriguing mix of textures and tastes. We next had a chocolate dish with fruit, vanilla sauce and chocolate. Another delicious dish. Finally, there was a selection of petit fours.
Overall, this was an excellent lunch. The dishes were inventive and delicious. The chef definitely knows how to mix textures and tastes to create interesting dishes. Can Bonastre would certainly make a great, high-end resort.
A view of the grounds of the hotel.
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