• Human towers the inspiration for Tast’s top floor fine dining 'Enxaneta'

Human towers the inspiration for Tast’s top floor fine dining 'Enxaneta'

31 January 2019 by Neil Sowerby

A NEW gastronomic experience is to be unveiled at Tast Cuina Catalana in February. Enxaneta is the second floor of the critically-acclaimed Catalan restaurant and features two new tasting menus in an intimate 16 cover space. 

The Enxaneta concept (named after the Catalan word for the youngest member of a team of ‘castellers’ who crowns a Catalan human castle) has been developed by exec chef Paco Pérez as an evolution of his work in Manchester, bringing the fine dining experience he has successfully introduced across his restaurants worldwide.

Currently he holds roles as international patron-chef of two Michelin 2* restaurants (Miramar, in Llançà, Girona and Enoteca at the Arts Hotel in Barcelona). He is also behind the Michelin 1* Restaurant Cinco at the Hotel Das Stue in Berlin and has an additional five restaurants in Barcelona. At the end of 2018 he was awarded his sixth star for Terra y Sea Club in Hotel Alabriga, S’Agaro in Girona.

Like Enxaneta, the names of the two new tasting menus take inspiration from the Catalan tradition of building human towers (above) and refer to the way the climbers are counted.

The Tres de Deu menu, meaning ‘three of ten’, will feature 10 courses (priced at £95) while the Tres de Quinze menu, meaning ‘three of fifteen’, will offer 15 courses (priced at £135). Both menus will be freshly prepared daily in Enxaneta’s own independent kitchen on the top floor of the building.

The concept of “Mar i Muntanya” (translated as sea and mountain) where both fish and meat are served on the same plate will be a key feature on both of the menus. Other typical dishes will include Caneló d’escamarlans, langoustine cannelloni with black truffle and Pèsols de Llavaneres, a speciality pea-based dish from the Llavaneres municipality north of Barcelona, famous for the quality of its peas.  All courses will give a flavour of Catalonia, with its unique blend of French and Spanish influences.

Wines to be paired with the dishes have also been hand-picked from the Catalan region. These include the renowned D.O.’s (Denominació d’Origen) of Penedès, Montsant, Empordà, Tarragona and Costers del Segre and the D.O.C (Denominació d’Origen Controlada), Priorat.

Head chef at Tast, Miquel Villacrosa, has worked closely with Paco for many years at Restaurant Cinco in Berlin and Miramar and will be creating the dishes on both menus with his team. He told us: “Now is the time to introduce our fine dining gastronomic experience.  It is an evolution of our offering and a concept truly celebrating the wonderful tastes and flavours from our region. We are offering a gastronomic experience like no other!”

The introduction of the Enxaneta space on Tast’s second floor will provide the opportunity to increase the dining space on the ground floor.

This will offer the same full Tast menu as the 50 cover first floor dining room – traditional Catalan starters and mains alongside ‘tastets’, small portions and nibbles to share.

Enxaneta’s two menus will be freshly prepared each evening from Wednesday to Saturday and will be served from 6pm-9.pm.

Enxaneta at Tast Cuina Catalana, 20-22 King Street Manchester, M2 6AG. Advanced booking essential. Call 0161 806 0547 or email hola@tastcatala.com


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