Borja Mendoza’s culinary thesis at Boraz is a masterclass in 'gastronomic street food,' where seasonal Catalan ingredients are elevated through avant-garde technique. The signature Monalisa potatoes are first confited over wood-fired embers before being fried to a delicate crisp, creating a silken, purée-like interior that diners personally finish with a sharp, multi-chili brava sauce. This interactive precision extends to the Thai-inspired croquettes, where tender shredded beef shank is infused with the citrusy aroma of galangal and coconut, then encased in a jagged panko crust. The menu balances these bold textures with refined compositions, such as bluefin tuna supremes lacquered in a deep black garlic demi-glace and paired with sautéed sea asparagus. For a final sensory flourish, the Idiazábal cheesecake offers a smoky, creamy depth against a toasted butter sablé. Every dish reflects a philosophy of 'canalla' elegance, merging industrial aesthetics with a rigorous commitment to technical excellence and flavor equilibrium.