MAKRAM SALHA'S favorite

Just back from his culinary tour of Spain, Lebanon's authority on whisky and tobacco at Phoenicia Hotel Beirut shares his favorite find

WHERE TO GO El Celler de Can Roca

Found about 30 minutes north of Barcelona, Celler de Can Roca is gastronomic heaven! Founded by the Roca brothers, Joan, Josep and Jordi, each has an important role to play - Joan is the head chef, Josep is the sommelier and Jordi is the pastry chef. The cuisine is modern Catalan using local ingredients and molecular techniques. I'm not a fan of molecular cuisine normally, but this is different. The restaurant is situated in a villa-like compound and with a jaw dropping 45,000 wines and 3000 different references.

WHAT TO EAT

• Caramelized olives stuffed with anchovy

(each hanging from a mini bonsai olive tree). • Macallan steamed Langoustine (a metal steaming basket is brought to the table. Inside the bottom of the basket is super-hot stones. Above these stones is the Langoustine tail. The server removes the cover of the steaming basket, pours Macallan whisky over the Langoustine and onto the hot stones. They replace the lid and allow the Langoustine to steam cook in the Macallan steam) - very creative and crazy delicious. • Wood pigeon liver with onion, juniper berries,

orange skin and herbs. • Crayfish veloute with spring onions, cocoa

and mint. • Chocolate Anarchy (the plate looks like an art

masterpiece and tastes like one too.)

CARRER DE CAN SUNYER, 48, 17007 GIRONA +34 972 22 21 57