The Best Meal Ever – Get Blown Away By The Joker (Gamberro)

I came across Gamberro in the latest Michelin Guide for 2024. My husband and I are food enthusiasts, and our biggest treat on trips is to find good restaurants at reasonable prices. On the journey to Zaragoza, Spain, I wanted to take advantage of the opportunity to dine at a restaurant mentioned in the guide. Gamberro is the Spanish word for joker – and you will see it in the ambiance, the menu, and the food. The picture in the guidebook inspired what turned out to be our best meal ever. Join us on this gastronomic experience. We loved it here!

The Location

The restaurant has a new location at Calle Bolonia, 26, 50008, Zaragoza.

The restaurant is tucked away in an unassuming street, which adds to the mystery.

The Ambiance

The fun starts at the entryway. Bold colors on the walls and a bell to press to request access. It felt like being allowed to enter into a speakeasy. The entryway, decorations, and even the wall art helped carry the theme through.

Each table was adorned with a unique stool designed to resemble an animal, and guests could use it to put their bags on. What a nice touch.

The table was set with a little lamp, a short metal hollow display stand, a small plate with what looked like a peppermint, and a nut and bolt. Why on earth would you need all this? We would soon find out. We ordered wine, and guess what? The wine cork went into the little metal stand. A server came past with a small Japanese teapot and poured water over the peppermint. Magic happened, the peppermint turned into a little cloth to clean our hands. Talk about a conversation starter.

The Menu

Normally, you’d expect to see a menu when you sit down for dinner. However, no menu was on the table, and the restaurant served all 14 guests the same course simultaneously. The menu was predetermined. We had signed up for 14+1 courses. The extra course remained a bit of a mystery until the end of the meal, making perfect sense then. The absence of a menu from the beginning preserved the suspense, enhancing the dining experience. A few days after our visit, we received the menu via email, adding a delightful post-dining surprise. Big thanks to Gamberra for sharing that with us after the meal!

The Cuisine Of The Best Meal Ever

Eat your heart out! Pun intended. I will say no more than that. I can’t wait for these guys to get a well-deserved Michelin Star. Enjoy the photos!

Starters

“False Olive” Mussels

This olive was served in my hand, with the instruction to eat it in one bite. The outside was crunchy, and the inside was a soft mixture of mussels (and I don’t remember what else.) Yes, it was course one, and we were already amazed and dumbfounded.

Toasted Brioche, Beef Tenderloin, and XO Sauce

In the excitement, the camera focused on the wrong spot, but hopefully, you get the idea. Johan declared two courses into the meal: “This is the best meal ever!” He adored the toasted brioche with paper-thin tenderloin so much that he proclaimed it the best thing he had ever eaten. Achieving this distinction was no small feat, as his previous top dish had held the crown for over 30 years.

Prawn and Garlic “Croquete” – Blue Miso Sauce

The presentation of this dish was so gorgeous, and the colors were vibrant and inviting. The raw shrimp was sweet, soft, and well balanced against the crispy croquette. I could eat 6 of these.

Guardia Civil” 2.0 and Jalapeño Cold Soup

The crispy squid ink fish bone was topped with miniature cubes of fish and three piped sauces. These little squares of fish are about a quarter of an inch in diameter. “Someone” could get it in his mouth in one whole bite. I am a lady and took two bites, giving myself more time to enjoy it. The bright green soup hidden in the clamshell was fresh and tasty—a unique combination of flavors, colors, and textures.

Air Pizza – Tomato Sauce, Burratta, Parmesan Cheese, and Porchetta

Crispy pan-puri filled with the lightest cheese sauce, topped with porchetta. This is taking pizza to a whole new level. Even the microgreen basil on the top helped to give the impression of pizza, while not being pizza at all.

Crunchy Lamb Brain – Olive Oil and Garlic Emulsion

Sorry to say but out of all the courses I did not like this one.

First Courses

Vegetarian Ramen

Many factors made this dish special, particularly the ramen broth’s taste. However, watching the chef prepare it right in front of me added to the enjoyment. First, they poured boiling broth into the bowl. Then, the chef carefully piped the ramen into the broth, paying great attention to its placement in the bowl. They served it with a side pastry filled with vegetables, whose crunchy texture nicely offset the ramen’s softness.

Grilled Peas, Truffle and Pea Pod Gelly

If possible, this tasted even better than it looked. The photo clearly shows the meticulous attention to detail in the presentation. They dried some of these peas in a special oven to provide a crunch that offset the fresh peas. I didn’t confirm this, but it appeared as though they had dusted some of the peas with gold. They used tweezers to add the little yellow flowers and green sprigs, ensuring the dish was a visual sensation before delivering the best bite of peas. Definitely not your grandma’s peas.

Beetroot Dumpling and Smoked Eel

This dish dazzled visually. Imagine the work that went into making the white-beet ravioli, paper-thin with raw beet. They filled it with smoked eel and prepared three distinct sauces, both in color and flavor. They finished the dish with microgreens and fish roe that pop in your mouth. I loved this. The name “beetroot dumpling and smoked eel” doesn’t do it justice; it was one of my top selections, making it the best meal ever.

Secondi or Main Courses

Mortadella, Cod Pilpil, Egg Yold and Fermented Garlic

A little surprise awaited us under the mortadella: a cod pilpil with a quail egg yolk, black garlic, and some crunchy yellow balls. I have no idea what those little balls were, but they were delicious.

Curred Meatballs, Three Curry Sauces and Fermented Potato Cheese

Don’t hold it against us, but I only remembered to take a photo after I ate the chip. These three meatballs were delicious. They make the chips from fermented potatoes and cover them with a light dusting of beetroot powder. By this point, we were no longer hungry. Before the meal, we worried about leaving hungry. Believe me, we’re not hungry anymore.

Tonkatsu Iberian Pork and Baby Carrots

In the photo, the petite size of the little carrots might not be apparent. It felt like stepping into a carrot garden in “Alice in Wonderland.” The pork was soft and juicy, and the au jus tasted so good that I wanted to lick it up with my finger. My mom would have been proud that I could contain myself.

Desserts

White Chocolate Mousse, Sugared Seeds, and Apple

The delicious white chocolate mousse is hidden under the nut mixture. So tasty!

Chocolate, Lemon and Bitter Icecream

They made the pink flower out of chocolate and filled it with mousse. The spoons were gorgeous; don’t miss that.

Fruit of Passion Butterly

The delicious little chocolate butterfly, filled with passion fruit, made quite the visual impact served on the giant butterfly.

The Secret Nut and Bolt

Finally, if you stuck with the blog, the nut and bolt were used to serve the silverware. This is a great idea and a fantastic conversation starter.

Pumpkin and Yogurt

By this time, I was so full that I missed taking the photo

Homemade Spicy Chocolate

I forgot about the 14 plus 1, making this the plus one—a lovely gold bar of chocolate. I loved the smokey, spicy flavor of the chocolate. What a fantastic way to cap off the best meal ever!

Espresso and a coffee liquor. What a great way to end the meal. Make this the 14 plus 2.

Conclusion To The Best Meal Ever

The chefs impressed us with their incredible work in preparing this meal. They served it in a small restaurant that accommodates only 14 people per sitting, adding to the exclusivity and intimacy of the dining experience. Impressively, the meal was also very affordable for now. I hope Chef Francisco soon earns a full Michelin star, recognizing his outstanding work. Thanks to Gamberro, Chef Francisco, the sous chefs, and the wait staff for making this day special for us.