Chargrilled Sardine Loins in Pickled Sauce

These large, hand-cut sardine loins are grilled over an open fire of holm oak and then conserved in escabeche—a traditional Spanish marinade which consists of Arbequino extra virgin olive oil from Torre de Canena, as well as Acid for the House vinegar from Microbio Wines, onions and spices. With a subtle but fresh flavor, these juicy treats instantly evoke authentic Spanish vermouth.

Interview: Michelin-Starred Chef Romain Fornell on Barcelona’s Culinary Chops

Insight on Fornell's forthcoming Barcelona restaurant, Grand Café Rouge, opening in Odile Decq's Antares

In 2001, at 24 years old, chef Romain Fornell won his first Michelin star (for Chaldette in Lozère, France) and became the youngest person to achieve the honor. Four years later, Fornell earned his second, but it just so happened to come by way of a restaurant in Spain. This restaurant, Caelis (now a Catalan institution) embodies the exemplary, international cuisine of Barcelona. Since, it …