

During the months of July, August and September the restaurant Syrah has the pleasure of collaborating with the prestigious magazine "Descubrir Cuina" (Discover Cuisine) to present the new recipes of its seasonal menu.
Throughout each month, the restaurant's Chef Xavier Gruber will exp lain to us the step by step processes to create these exquisite recipes.
Last month our Syrah restaurant was invited to the Barcelona Pastry and Dessert Association with the object of carrying out a demonstration of our cuisine. The demonstration focused on the introduction to the new savoury trends and their applications to world desserts. One can recognise that desserts in today's society can easily fall into the area of highest growth and evolution, especially as the border between savoury and sweet flavours is slowly disappearing, providing room for new tastes and sensations. All assistants were extremely professional adding savoury concepts to their desserts, making the demonstration an all round success and the tasters extremely satisfied.
We are from today present at www.caviarbcn.com a very interesting website on the restaurants in Barcelona.
You can read in spanish its words on the Syrah:
http://www.caviarbcn.com/restaurante.asp?restaurante=syrah&id=155