PRODUCTS AND TECHNIQUES Lobster Carpaccio, with a citrus salad Dim Sum shrimp Baby squids with yolk, onion soup and parmesan “Nardin” anchovies 000 Iberian ham, “Gran Reserva Joselito” Sea cucumber, potatoes, egg and white truffle OUR SEASONAL RICES Risotto with Amanita Caesarea and white truffle Creamy rice slightly smoked, saffron and prawns FROM THE MEDITERRANEAN ‘CAP DE CREUS’ Sea bream, braised octopus, dry tomatoes and shallots Sole, wild mushroom, purple potato and sea urchins Grouper in its “pil pil”, caviar, potatoes and fresh herbs FROM THE MOUNTAINS Rack of milk fed lamb, seasonal mushrooms, saffron and couscous Suckling pig, roasted apple and spices Wagyu beef Wellington
Chef Paco Perez
From the sea breezes of Llançà to the shores of Barcelona coast. From Miramar to Enoteca. Chef Paco Pérez, awarded with three Michelin Star, one at our restaurant and two in Miramar, presents his imaginative cuisine revealing the essence of each product and the freshness of the Mediterranean. His personal interpretation of contemporary cuisine with both traditional and innovative details invites you to discover the heart and soul of the Mediterranean at the Hotel Arts Barcelona.
Lobster Carpaccio with a citrus salad *** Tuna, sea urchin and egg yolk *** Baby squids, onion soup and parmesan *** Creamy rice slightly smoked, saffron and prawns*** Steamed hake, green beans and potato *** Pigeon, beetroot and Jerusalem artichoke *** White bombón *** Black Forest 2012 The Menu will be served for the entire table
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