Another great resource for restaurants in Barcelona is the Maribel's Guides. For "something totally unique," they recommended Espai Sucre for dessert. This restaurant only serves desserts and is only open at night from 9 to midnight and from 8 to 11 on weekends. It's on Princessa 53 (word of caution: beware of phony cops checking for counterfeit money and ATM pin numbers. If you are approached by such cops, just scream and run away ... lesson learned). We were told to look for a lighted orange sign with a black ant on it and it's exactly what we saw.
They had three different kinds of dessert tasting menus. They also had a five-course tasting menu that included three sweet and two savory dishes. Since we already had dinner, we decided to share the big dessert menu, which came with five desserts and petit fours at the end. Jordi Butrón previously worked at El Bulli, so I was expecting some eclectic flavor and texture combinations and eclectic is definitely what we got.
The last dish was called Empyreumatic, I have no clue what that means. I call this dish all things dark and bitter, in the most appetizing way, of course. There were so many components to this dish that kept you nibbling, but I think there was just too much going on here. On the right was a chocolate puff pastry log, which tasted bitter and burnt, and milk mousse with some anise thing on the bottom. To its side, were poached plums topped with caramel ice cream and earl grey granita.
I love desserts, so trying Espai Sucre was fun. It was definitely a hit or miss for me with some of these items, but I admire the creativity and playfulness that Mr. Butrón puts forth with his creations. I dare not even try to recreate any of his dishes, but I have to try to make that kiwi and bay leaf drink at home. Yum.