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 lobster from Cap de Creus and bean caviar in flower
Licorice, chocolate and coffee
Petit fours
Glass of Vardon Kennet
TASTING MENU
~ Available every friday and saturday for dinner ~
Mar d’amunt
A sardine
Leek 2021
Ham with spring dressing
Forest fritter
·
Hamachi, umami touches, caviar
·
Baby shrimp, carrot and its roasted juice
·
Creamy rice with bean caviar in flower
·
Eel and its civet
·
Sea bass, its juice, sea and garden minestrone
·
Lightly smoked Wagyu, herbed gnocchis, Cafe Paris sauce
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Stracciatella
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Apricot, toasted almonds and olive oil
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Pistachio, red fruits, roses
·
Petit fours
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.
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