The menu
At Enoteca Barcelona, awarded with two Michelin stars, chef Paco Pérez invites us to enjoy a seductive and tasty menu, true to the city’s traditional cuisine and to Mediterranean flavours. Cuisine based on the freshness of the sea and the essence of seasonal farm and mountain products. The experience can be completed with our selection of over 700 wines from our cellar.
Check for availability and book online.
EL ARROZ DE PACO
~ Available every sunday for lunch ~
85€ per person
Mar d’amunt
Forest fritter
Hamachi, umami touches, caviar
Creamy rice with clamb and porcini mushroom in Mar d’amunt
Fig, thym, walnut
Petit fours
Welcome glass
Menu exclusively available for people older than 6 years old
TASTING MENU
~ Available every thursday, friday and saturday for dinner ~
A sardine
Mar d’Amunt
Tomato, mozzarella and basil
Leek 2021
The fried moment
Forest fritter
·
Hamachi, sea yolk, umami touches
·
Sea cucumber, its pil-pil, codium
·
Boletus, crayfish, figs and forest essence
·
Caviar risotto
·
Sea bass and the Mediterranean
·
Squab of Bresse, one hundred day mole, corn
·
Choco Cream 2021
·
Peach, almonds, raspberry
·
Pistachio, figs and cacao
·
Petit fours
Menu exclusively available for people older than 6 years old
Reserve the Michelin Star Experience offer and enjoy a stay at Hotel Arts Barcelona including breakfast for two apart from the tasting menu.
More information and bookings here.
Children under 6 years old are not allowed
TASTING MENU WHITE TRUFFLE
~ Available every thursday, friday and saturday for dinner ~
~ Available from 5/11 to 28/11 ~
Autumn consomé and white truffle touches
Autumn leaf with white truffle
Oysters in truffle cream, spicy touches and micro vegetables
.
Gnocchi, shrimps and white truffle
.
Creamy rice with Ou de Reig, Brussels sprout petals and white truffle
.
Beef tenderloin, minestrone, parsnip and white truffle
·
White truffled gorgonzola
·
Almond powder, honey, sheep’s milk ice cream and white truffle
·
Petit fours
MENU
(not available temporarily)
TO START WITH
Pure Iberian acorn fed ham Arturo Sánchez
Bream, touches umami, pistachio and caviar
Sea cucumber its pilpil sauce, meatballs in sea and mountains
Prawns of sea “d’amunt”, american sauce, coconut, cashew nuts and mini carrot
Porcini, porcini, porcini mushrooms, its royal and truffled egg yolk
OUR SEASONAL RICE
Creamy rice of Caesar`s mushroom, prawns, cabbage petals
FROM OUR SEA
Sea bass, sea hollandaise, squid and mushrooms
Dover sole in autumn, almonds, mushrooms and citrus
FROM THE WOODS
Squab, huitlacoche, mole of thousand days and its royal
Wagyu in minestrones of vegetables and a silky sauce of tarragon
DESSERTS
Aztec Stadium
Coconut, strawberries and lemon
Reds of spring, roses, rhubarb, blueberries, strawberries and lychees
Under a layer of autumn leaves: sweet potato, chocolate and nuts