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 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
·
Stracciatella
·
Apricot, toasted almonds and olive oil
·
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