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 ~

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