Carles Abellan, one of the former disciples of Ferran Adria, has built up a small empire of restaurants in Barcelona. His flagship restaurant is Comerç 24, where he serves a cuisine which makes use of molecular techniques he learned at El Bulli, but cares to accentuate the subtle flavor of the produce rather than emphasizing the gimmick. While his cuisine is based on many Catalan ingredients from the mountain and the sea, there is also a clear inclination towards Asia, so I decided to call it “Catalasian” (Catalan and Asian) cuisine.
