Coordenades

The cooking at Coordenades clearly takes some inspiration from the characteristic surrealism of Salvador Dalí. It evokes his famous eggs and melting clocks, recreated with honey, orange, spices, chocolate, sesame and cabbage. Coordenades is also one of the few restaurants in Figueres that uses the molecular style of cooking that was once the forte of Ferran Adrià. Chef Xavier Quera trained in the kitchen of Adrià's El Bulli, where he learnt how to use foams, air, gelatine and the technique of creating food spheres in his cooking. The result are avant-garde dishes such as the terrine of duck's liver with Empordà caviar of Grenache and toasted 'coca' bread, or a revisiting of 'mar i muntanya' (surf and turf) with plates such as red prawn carpaccio stuffed with 'botifarra' sausage cream with fish soup and sea air (created with seawater and fenell). Among the meats, a highlight is the suckling pig cooked at a low temperature with fruit chutney. When it comes to desserts, the cheesecake sponge with red fruits and raisins shouldn't be missed.