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.

Book online

EL ARROZ DE PACO

~ Available every sunday for lunch as of February 14, 2021 ~

85€ per person

Earth consome

Foie gras, black truffle buñuelo

Hamachi fish tartar, umami, pistachios, caviar

Black truffle, sea urchin rice

Soufflé of Grand Marnier with tangerine

Petit fours

Glass of Vardon Kennet

TASTING MENU

~ Available every friday and saturday for dinner as of February 12 ~

Included exclusively for guests staying at Hotel Arts Barcelona when reserving the Michelin Star Experience offer.

More information and bookings here.

Earth consome
·
Traditional coca
·
Foie gras, black truffle buñuelo
·
Tomate, ham, razor clams
·
“Salpicón” Our catalan salad
·
Tuna loin, sea urchins caviar, juices
·
Green peas, sea cucumber, black truflle,  tendon stew
·
Black truffle, sea urchin rice
·
Seabass in a seaweed, hollandaise sauce, recovered raddish cream
from Capmany
·
Lightly smoked Wagyu, herbed gnocchis,      Cafe Paris sauce
·
Stracciatella
·
Cacao cream, sponge cake, chocolate and toffee
·
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