Enxaneta ‘dining experience’ to launch at Guardiola’s Tast restaurant
A new dining experience is to be launched at Manchester City manager Pep Guardiola’s Tast Cuina Catalana restaurant in February.
The restaurant’s second floor will become Enxaneta, featuring two new tasting menus in a 16-cover space. The Enxaneta concept (named after the Catalan word for the youngest member of a team of ‘castellers’ who crowns a Catalan human castle) has been developed by executive chef Paco Pérez.
Like Enxaneta, the names of the two new tasting menus take inspiration from the Catalan tradition of building human towers and refer to the way the climbers are counted.
The Tres de Deu menu (meaning three of ten), will feature 10 courses (priced at £95) while the Tres de Quinze menu (meaning ‘three of fifteen’), will offer 15 courses (priced at £135). Both menus will be freshly prepared daily in Enxaneta’s own independent kitchen on the top floor of the building.
The concept of “Mar i Muntanya” (translated as sea and mountain) where both fish and meat are served on the same plate will be a key feature on both of the menus. Other typical dishes will include Caneló d’escamarlans, a langoustine cannelloni with black truffle and Pèsols de Llavaneres, a speciality pea-based dish from the Llavaneres municipality north of Barcelona, famous for its peas.
Wines to be paired with the dishes will be “hand-picked” from the Catalan region including the renowned D.O.’s (Denominació d’Origen) of Penedès, Montsant, Empordà, Tarragona and Costers del Segre and the D.O.C (Denominació d’Origen Controlada), Priorat.
Head chef at Tast, Miquel Villacrosa, said: “Now is the time to introduce our fine dining gastronomic experience. It is an evolution of our offering and a concept truly celebrating the wonderful tastes and flavours from our region. We are offering a gastronomic experience like no other.”
Manchester City management team, Pep Guardiola, Txiki Begiristain and Ferran Soriano are among the investors in the Tast restaurant, and said they were “confident that the launch of Enxaneta will be well received by diners”.
Enxaneta’s two menus will be freshly prepared each evening from Wednesday to Saturday and served between 6pm-9pm.
