With the arrival of autumn, so do the new seasonal gastronomic proposals, such as that of the Fire restaurant, which has a new menu to welcome this time of year. Considered one of the flagship restaurants of the Hotel W Barcelona, it belongs to the Marriott group and is located in a privileged space with views of the terrace, facing the Mediterranean Sea.
Fire has designed a menu in detail to satisfy the palates of the most gourmets. An explosion of different flavors with two elements in common: embers and fire, the DNA of the restaurant. An idyllic space available to guests and visitors, to enjoy a luxurious gastronomic experience, with seasonal and top-quality techniques and products.
Since its origins, Fire has wanted to offer its diners an unparalleled sensory experience where they can enjoy the typical flavors of the city with an unexpected twist in the purest W style. A unique space, like its preparations, in which the main axis It is based on versatility. It is a harmonious and pleasant environment by day, and a vibrant and lively space at night where food, cocktails and music are the protagonists.
Fire's proposal is to maintain its roots through the use of local products with revolutionary techniques and its great differential, the explosion of flavors that challenge the most traditional ones. The restaurant is committed to a new concept of a redefined brasserie, with fire as the main protagonist, and the use of ecological, conscious and top quality products.
The new proposal presents unique and daring dishes in which the pronounced flavor of the product stands out due to the cautious treatment in the fire, contrasts with the more traditional touches, and elevates the flavors of the dish. As suggestions for seasonal starters, we find a wide variety of options, such as grilled carrots, orange pil pil, black garlic and snow peas demi glace and baby corn on the cob in tempura or roasted eggplant with peanut demi glace, pomegranate and crunchy leek.
The roots are a very present element in many of the preparations. Fire offers different dishes prepared from the combination of the most traditional and innovative techniques. The grilled leek with pickled romesco and crunchy quinoa stands out. Or the surprising grilled marinated squid with black sausage crumbs and chipotle emulsion.
Among the options on this autumn menu we find creamy smoked bacon rice with seasonal mushrooms and grilled Iberian secret. Or grilled sweet potato, colorful chard, Idiazabal cheese and truffle oil. Vegetable preparations also stand out, such as mushroom provoleta with tartufata and garlic focaccia. For carnivores, grilled duck magret, smoked mashed potatoes, red fruit coulis with beetroot and roasted apple wedges. And as a seafood option, grilled lobster, chipotle emulsion, turnip salad and pickled carrot.
And finally, and for many the most important, dessert, with three new proposals: a delicious coffee panna cotta with hibiscus acid gel and chocolate air, peanut Praline, Breton sable and chocolate, and dark chocolate mousse 70% with creamy tonka bean aroma and cocoa crystals. Three new options that are added to the restaurant's already traditional desserts: the spongy cheesecake and the unmistakable tarte tatin.
These seasonal novelties will continue to be accompanied by the mixology proposal of the four classic cocktails reinvented in the Fire style: Lava, smoke, charcoal and oxygen. An unforgettable experience from start to finish that will make you travel through an infinite combination of local flavors and seasonal products, in an idyllic environment.
