Commerc 24 Experience

One of the things I wanted to do while in Barcelona was to eat at one of its many world famous chefs. One of the chefs that I identified was Carles Abellan, a young up and coming chef who trained under Barcelona's famous chef Ferran Adrai. Last Friday, we got a reservation to his new Barcelona restaurant, Commerc 24. The experience was definitely beyond our level of sophistication, but definitely memorable.
The restaurant serves a series of small dishes of tapas designed to give the customer a full dining experience. On arrival, we were advised to order the festival menu of seven dishes including desert. Knowing we are small eaters compared to a traditional Barcelonan, we asked to share one order. They said that 2 people had to each order the menu emphasizing that these are small plates. We couldn't fathom any plate so small that we could each finish seven plates, so we decided to order four dishes a la carte from the menu.
We ordered a wild sea bass, a cuttle fish and morel ravioli, a chicken rice with prawns, and beef entrecot with potatoes and wasabi. We followed up the meal with a desert platter of one of each of their desserts. As you can see from the pictures below, the meals were intricately designed to maximize presentation. Each dish (except the prawns) demonstrated a comprehensive understanding of flavors and how unusual flavors can mesh to create a unique dining experience.
For example the sea bass dish (we forgot to take a picture) looked like a desert. It had a flat round slice of sea bass covered with a flat, round piece of salt water ice, topped with a small scoop of raspberry sorbet that had a tiny sliver of red onion on top. If you just ate a piece that had only the salt water ice and the sea bass, the flavor would be incredibly salty. But if you consume a piece of sea bass, with the ice, sorbet and the red onion slice, you would experience a unique, yet balanced, taste. Can't explain it, but it worked.
The ravioli and the beef dishes were equally amazing provided you pulled all the flavors together into a bite. The chicked rice with prawns was something that wasn't on the menu, just added for the night. It was a big disappointment and felt like it wasn't designed by the same chef who built the other dishes.
Overall, it was a unique and memorable experience. Although, I admit it may be a bit too sophisticated with both of us.