Hofmann

This institution in the upper reaches of Barcelona, which has played host to a number of chefs who have gone on to win their own Michelin stars, reflects the love affair that its founder chef, Mey Hofmann, had with food, a legacy that she has passed down to her daughter Silvia and her expert teaching staff. In the restaurant itself, featuring staff from the school and a large picture window through which guests can watch activity unfold in the kitchen, an à la carte-style menu is available at lunchtime (along with a slightly more refined Gastronómico Mediodía menu). In the evening, these are replaced by two extensive tasting menus (Gastronómico Noche and Luxury). The focus here is on modern fusion cuisine with strong roots in tradition, which is continually brought up to date in terms of the pairing of ingredients, technique and presentation. The desserts here are always a delight!

Culinary Education Hub

• Hofmann is not just a restaurant; it is also home to a prestigious culinary school that has been awarded a Michelin star since 2004, offering professional training in high cuisine.

Signature Dishes with a Twist

• The restaurant features unique dishes such as strawberry soup with avocado tartar and spicy ice cream, showcasing a creative blend of Mediterranean and French haute cuisine.

Exclusive Atmosphere

• Hofmann is known for its exclusive and romantic ambiance, making it a favored choice for business meetings and special occasions.

Signature Ingredients

• Strawberries: Used in the signature dish of strawberry soup, showcasing the restaurant's focus on fresh, seasonal produce that enhances the Mediterranean flavors.
• Avocado: Featured in the tartar alongside strawberries, adding a creamy texture that balances the dish's sweetness and acidity.
• Anchovies: Incorporated into the strawberry soup, providing a savory contrast that elevates the overall flavor profile.
• Truffled cream: A luxurious addition to the beef cannelloni, highlighting the restaurant's commitment to rich, indulgent flavors.
• Wild turbot: A key fish in Mediterranean cuisine, prepared with a touch of ember for a unique smoky flavor, served with asparagus and a 'royale' sauce that emphasizes its delicate taste.
• Lamb: The loin of lamb is paired with black beer and spicy feta focaccia, showcasing a blend of traditional and modern culinary techniques that define the restaurant's signature style.

Tasting Menus

• Gastronómico Noche: €150
• Luxury: €250

Signature Dishes

• Modern Fusion Cuisine: Prices vary