This Michelin Star resto is run by Catalan-Canadian siblings, one of whom, coincidentally, was at the University of Waterloo 2 years ahead of me studying English.
Like Alkimia the night before, we opted for the full 8-course Sensacions tasting along with matching wines and were impressed by the quality and creativity. While the food was just as wonderful and I really appreciated that the servers presented each wine with tasting notes, we didn't have nearly as much fun as we did with the servers at Alkimia...for the most part, the servers seemed to take their jobs a little too seriously.
Cinc Sentis tasting shot of Canadian Maple Syrup, Cream and Cava foam. There was a bit of salt at the bottom of the glass which was an interesting contrast to the sweetness of the maple syrup. This was super-creamy and reminded me of a toffee taste-wise.
Asparagus with mussel marinated in the house "escabetx", seawater jelly and lemon (the one without asparagus is mine. Can't stand it.)
"Arroz a Banda," their version of paella with a crispy shell, rather like my favourite Dutch krokets, with grilled baby squid and saffron aioli