Sarrià - Sant Gervasi
Time Out says
Posted: Sun Oct 28 2012
After his stints as maître d' at Via Veneto and manager of Tragaluz (among other positions), Francesc Pérez finally opened his own restaurant. La Taula serves Mediterranean cuisine with a strong influence from Central European cooking.
The menu's 'chef's suggestions' feature two specialities that are unique in the city. The first, exported from the Austrian city of Graz, is a cream of pumpkin soup made with toasted pumpkin seeds and pure pumpkin oil that's only made in the Austrian area. The second is the malakoff, which despite its Slavic resonances, is a speciality cooked only in the Swiss wine country of La Côte: two balls of pure gruyere breaded and crispy, gorgeous and creamy.