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FEATURED IN THE RITZ-CARLTON MAGAZINE

Two celebrated chefs showcase innovative takes on Mediterranean cuisine.

Jacques Sorci
Executive chef at The Ritz-Carlton New York, Battery Park

Bouillabaisse
Socca Flat Bread and Caponata Relish

Sorci’s bouillabaisse is all tradition, including several classic Mediterranean ingredients. He turns fish heads through a food mill to produce a hearty broth. The soup also requires market-fresh fennel, tomatoes, potatoes and Old World time and patience.
View Bouillabaisse recipe
View Socca Flat Bread and Caponata Relish recipe