The staff were a little disappointed with me, however. Getting too into the spirit of the Spanish late-dining thing, we showed up at 9:30 to find that our reservation had been for 9. Oh well, no harm done. I love the way the restaurant is outside the nice (Medieval, walled) area of Girona and is fairly unobtrusive.
I liked how dark and quiet it was - no one else coming or going when we got there (and again when we left). Might be because we were later than the approved time!
The wine list is massive - several books presented on a rolling cart - but we went with the pairings and the basic course. We also each got a supplementary dessert - some of the chef's desserts are quite well known, and I guess as a result of requests they just started offering them all the time. Considering how cool they are, the prices of the supplemental desserts are quite reasonable (EUR15, I think) as is the whole experience (considering). I've read that they decided to keep the prices down so that local people could still afford to come for special occasions.
NOW we were ready for the first of the 7 courses on the proper menu.
On top of the last bite you can just see the little 'gem', which from memory was a candy shell filled with olive oil. I could be wrong, but this was a fun way to hit a bit more flavor with a tiny crunch.
And finally, suckling pig - another Catalan staple transformed to their style. I didn't think of it at the time, but maybe this is more directional eating like the fish. You could start with the first bite with just the deliciously crispy-skinned pork, then move on to the watermelon ball with embedded herb, then a bite of green onion, then repeat. In retrospect, I wonder if this is a joke about Chinese duck - served crisp-skinned with red peppers and green onions.
I was more than happy with all this. I can also imagine being happier (especially the oysters, but also the pig to some extent), but the creativity and flavor were well-balanced. I think this was great cooking, within the bounds of normalcy. I was also very surprised that the savory courses were already over, after spending 3+ hours and 25 courses on them the preceding night!
Of course, dessert, is where things got really impressive and weird, so let's not get up from the table for too long...