When entering Follia, you are unsure as to what you will find. The surroundings are intriguing and creative, and all of it is designed by former architect Jo Baixas. Stone, wood, glass and iron are the four predominant elements that showcase this restaurant full of life and imagination. Natural light filters through the glass ceiling and large windows frame the landscape outside. Once you’ve fully examined the space, you will be ready for Jo and his team to conquer your palate.
We highly recommend the tasting menu, aptly named “the backwards menu,” a culinary directory full of personal creations born from the need to pleasantly surprise all patrons. Deemed backwards not only because of the order of the dishes, (which start with coffee and end with starters), but also the ingredients with which the dishes are made. Le petit fours accompanying the coffee are not being made of chocolate but black sausage, goat cheese, apple and foie gras, and the coffee is composed of white truffle oil and fish stew. To give you an idea, this is the modus operandi of the dinner. But rest easy, I shall not reveal the rest of the menu, as the surprise and magic would be lost.
Also recommended: Strudel, the sausage with mushrooms, Galician beef tartare with mustard ice cream and guacamole.
“I believe and argue that the kitchen craft becomes art when imagination is added in addition to the salt” – Jo Baixas.
Tel: 93 477 10 50
Text and photos: Marta Parera.
Translation: Brett Piron