Catalunya (已結業)

其實，Catalunya是一間我想吃很久的店了，但就是苦無機會。不知道從甚 麼時候就喜歡上吃西班牙菜，喜歡可以左點右點，吃特色的西班牙乳豬。這天剛好食友只訂到了4人座，我和Chris也可以幸運的不用預早訂位也可以來這邊吃 晚餐，是深感真的有食緣這回事，很幸運呢。，而且也是我們四人首次不是在試菜局預上，吃得分外的輕鬆又自在。這裏的氣氛是甚有Happy hour跟Happy Friday的感覺，場內是以外藉人仕為主，就是洋溢着一片愉快輕鬆的氣氛，心中也期待着可以吃一頓分外自在輕鬆的晚餐。Ham,cheese & truffle bikini：名字很有趣，其實就是西班牙火腿，芝士跟黑松露的巧妙配搭。三文治是烘過，呈扁平的狀態，一夾下去是先感受到烘過麵包的那種很實在而飽足的 感覺，再在齒甲中夾雜着黑松露的香氣，芝士的那分軟軟的質感也是很搶戲的，這款tapas也是值得點來吃的。 Jamon Iberico croquette: 這是經油炸的切粒西班牙火腿和薯蓉，放在一個高身四方的鐵絲網容器內，賣相很有特色。就總是很難抗拒那種油炸香口的美食，脆皮再配搭軟身的薯蓉，偶有西班 牙火腿的鹹香，但就是稍嫌

Catalunya可算是2013年香港最受關注的新餐廳。Catalunya是行政總廚Alain Devahive Tolosa開的第二家分店,在新加坡已有一家Catalunya Singapore。Alain是曾經是全世界最頂級的餐廳 elBulli主廚Ferran Adrià的徒弟，與Ferran Adrià一起工作已10年。Catalunya在摩理臣山的地點較靜，但室內面積多逹8千平方尺，令人彷如置身西班牙一樣。食物方面，多款tapas, 例如Spherical Olives及Jamon Iberico Croquette等等都很有水準，但主菜卻有點令人失望。雖然價錢要每位$600至$1,000，但餐廳名氣大，所以每晩都是坐無虛席的。Catalunya was justifiably the most anticipated new restaurant in Hong Kong in 2013, and this is not at all surprising, given its impressive pedigree - it is helmed by Executive

Catalunya; been hearing the name of this restaurant a lot lately. So I had decided to visit the hottest Spanish restaurant in town. I heard the booking is required at least a week in advance, but luckily a friend pulled some strings and was lucky to have a late seating on the evening.The place is rather tricky, so would suggest driving. The decoration inside is very nice: dark wood, dim lights, waiting bar etc.As it was just the two of us, so we ordered light. We had:White Asparagus – Not very o

Catalunya. One of the hottest restaurant names that is currently on everybody's lips. Not just because Spanish cuisine is taking Hong Kong by storm, but the kitchen at Catalunya is run by a team that has experience at some of the world's best Spanish restaurants with elBulli being one of them, so surely the hype is understandable no?So popular at the moment, reservations seem to need to be made at least one month in advance unless you are willing to take a late booking say after 9pm or settle fo

We just dined at Catalynua last night, to all my friends utmost disappointment. Nothing was right, the receptionist was cool and not friendly, and somehow we had the most incomprehensible waiter of the world. We couldn't understand a word he was talking about, service was appalling. Back to the food, we ordered mostly tapas , the best was Bikini , other dishes was lack of presentations and taste factor. Cod Croquette was average, white asparagus $110 was refreshing, Gambas Al Ajillo , 3 giant Pr

話說有位朋友有日突然whatsapp黎, 話正響呢間西班牙餐廳的soft opening, 話個廚之前嚮El Bulli 做, d野好食打算會再返黎. 心諗嚮El Bulli 做肯定勁貴啦, 點知有人check 下 timeout話都係大慨400蚊. 就打去book, 點知話成個月都full晒, 叫我下個月頭再打去book兩個月後. 心諗: 咁串?!?! 就係因為咁串, 我地幾個就覺得一定去食, mark calendar 6月1號打去book 7月! 間野真係好隔涉. 附近乜都冇. 好彩有google map, 唔係都唔知搵幾耐. Book左都竟然要我地等下, 唯有出去煲支煙. 煲煙期間睇review, 笑喊比例竟然係3比2. Review話suckling pig 得兩隻麻雀咁細. 唯有希望唔係tapas的唔會咁細. 原來入面好大. 雖然裝修同staff的衫好似high end的餐廳, 但裏面係嘈嘈閉的. 食西班牙野咁樣其實仲好氣氛. Menu 兩版tapas, 半版主菜. 甜品基本得兩個. Sangria: 冇生果, 唔開心. 紅酒比一般的多好多. 紅酒味重但酒味唔特別強勁. B

This restaurant will definitely rejuvenate this part of Wan Chai. Portions on the small side, but then you can order plenty of dishes and try out everything. The wine selection was very presentable, and the waiter recommended us a nice bottle of Spanish wine. Some dishes were very molecular (reconstructed olive, $20 a pop, foamy tortilla), and other classic ones like suckling pig and paella. Everything tasted great. This is an awesome place for hanging out with foody friends, taking a date out,

This is our first time at the Catalunya, so we got smarter because of our past experiences.  We started by ordering 2 tapas first to decide whether we want more.  This is because the menu is rather "restrictive".  Most items are for 2-3 people and around $400+ to $800$.  So we, a couple, only two people don't really have much choice for variety since we are not big eaters.  Suckling Pig (their supposed famous dish) -- about $100+There are 2 pieces.  Each is the size of a Mahjong.  The skin was c

聽說2014年El Bulli會重新開業….只是聽說,但開業也是在西班牙吧….但在2013年,香港就開了好幾間西班牙店,其中數人氣的話大概就是Quemo與Catalunya吧! 至於為何會提起El Bulli,正是因為Cayalunya的班底中有El Bulli 的廚師和餐廳經理….就單是這個組合,就已經令整件事情相當具睇頭!有這個組合在Catalunya Hong Kong,相信各大食客對這個店睇高一線,是常識吧!雖然挑剔鬼確實是又煩又難服侍….不過也有佢抵得諗既時候…基本上我想吃一些店(特別是新店)的話…..都會肯陪我去的,當然,因為她挑剔的關係,我也會諗過度過才決定要吃什麼….為免出錯會被人家埋怨就不好啦!既然這個店有如此強勁陣容,最後就訂了位我們來吃個晚餐好了!座落在愛群街,地鐵走來也要十分鐘左右路程,因為真的不熟路,繞了一大個圈接近6時45分才到…..雖然20:30就要交回臺,不過也不要緊了,吃完一round可以再吃下一回的,既然來到了當然就不要錯過了吧!因為實在太熱了,自點了有氣泡的水,這裡供應的是Malavella,也是西班牙的出品,味道帶點咸味….熱天飲這個,那會不好喝

Atmoshpere was good, nicely decorated. Tried:Marinated olives: ***Suckling pig: ****Gambas: **Sweetbread calamari: ****Cheese platter: ****Special bread and anchovies: *****Bombas: ***Glass of Red Wine: ***Pros:*Food was goodCons: *Portions were Tiny. $110 for 4 anchovies (to which you are kindly advised to add the $50 bread). Tasted good but poor value for money*Were rushed to finish our tapas and order a main. Too bad, we just wanted assortment of TapasI like to try new restaurants but next ti

After eventually securing a table over a month in advance I was very excited to try Catalunya last night, unfortunately the results were pretty disappointing.There are few decent Spanish restaurants in HK and most fall prey to the trap of wanting to mess around with the dishes adding superfluous touches and flavours; Catalunya is another one to add to the list.Arrival was promising - welcome friendly and atmosphere v lively.Unfortunately service is not one of their strong points. The waiter seem

正當人人都說catalunya如何的難book時，每次打來訂座都說fully booked，請一個月後吧.........我不認為這裡是非吃不可的，即使吃，也等大家沒那樣瘋狂先吧。這天忽然想吃西班牙菜，問過數間西班牙餐廳都fully booked，那怎麼辦??我斗膽說句: 不如問下catalunya。於是便致電catalunya，侍應說沒有位，不過在酒吧那邊可以享用tapas，那我便問可不可以訂座，她說是walk in的。那立刻來碰碰運吧。星星效應下的catalunya，其實是由在El Bulli任職十年之久的Mr. Alain Devahive Tolosa來坐鎮，難怪人人都要來品嚐其廚藝，如果不介意只吃Tapas的話，不妨像我一樣在酒吧區用餐，至少可以先過過癮! 餐廳分為酒吧和正式用餐區，我們當天坐在酒吧區，酒吧區除了有一張長bar枱讓各位暢飲外，另外還有5張小圓枱配上沙發椅，和一張大枱配上沙發椅。而我們則要求坐在圓枱那邊，與一般餐廳的用餐區沒異，而且這店面積頗大的，絕對有足夠的空間。大家是否都對這裡的menu很好奇，分享給大家看看吧；不過其實上其網頁都可以看到，沒有價錢而已。七時

As of the date of this writing the restaurant's position is they have not yet opened formally and does not serve lunch, and the next month is fully booked. Go figure.The venue is nice and atmospheric. Hard surfaces on walls and floor means lots of noise. May be intentional.With such high expectation and hype, one would be forgiven for coming here expecting at least one dish would be revealing of something new and exquisite. Well, not.While some of the appetizers were nice, they were not much of

近年香港越開越多西班牙餐廳，其中一家就是在灣仔摩理臣山愛群道的Catalunya。這夜就與朋友去吃個晚飯。這餐廳裝修風格頗型格，以紅、黑為主。面積很大空間感足，坐得舒適。在寸心尺土的香港來說，真是頗難得。工作忙碌了一天，就讓我們先來杯cocktail輕鬆一下。我選了這裡招牌cocktail之一的 ”Stairway to heaven“ ($160)，由panpero blanco, pineapple purée, lime juice, coriander leaves, celery, vanilla syrup等等調配，味道清新帶點微酸。上枱的一刻更附上帶清香味的乾冰，讓一杯cocktail同時帶來視覺和味覺享受。環顧四周，幾乎每枱都有人點了這款cocktail呢。朋友點的Pasian's favorite ($150)，由Beefeater 24, grapefruit juice, lime juice, honey, kumquats, luxardo 和rosemary sticks等調配。我們交換了喝一點。這款cocktail味道同樣清新，不過很像在飲金桔汁，gin的

強烈的西班牙風在 2012年直捲香港，BCN、View 62、22 Ships、Boqueria等等相繼成功登陸。2013年初風勢未見減退，就連近期來港出席活動的世紀廚神、前El Bulli 總廚 Ferran Adria 也誇下海口地說西班牙菜會繼續旋風式襲港，而且在未來五年，香港將會有至少二十間有份量的西班牙菜餐廳，至於剛開始試業的 Catalunya 必定於當中名列前茅。Catalunya 位於灣仔摩利臣山愛群道地舖，餐廳佔地八千呎，裝潢得豪華典雅。紅色的主調，火辣辣般非常搶眼，尤其在陰暗的燈光之下，特別散發出濃烈的北非風格和魅力。餐廳找來 Ferran Adria 的得意門徒 Alain Tolosa 掌廚， Alain 擅長烹調加泰隆尼亞菜，加上在 El Bulli 差不多十年的經驗，實力超凡，亦難怪師傅 Ferran Adria 對此餐廳寄以如此厚望。現在Catalunya 仍在試業期間， 只供應十多款 tapas，還有少量的肉類、魚類和甜品，加上七、八款招牌雞尾酒。 Stairway to Heaven $160 (Grade: 3/5)飯前當然要先品嚐一下她們得獎的雞尾