HOTEL ARTS BARCELONA

Marina 19-21, Barcelona 08005 Spain
Phone:  +34 93 221 1000   •  Map & Directions
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Culinary Arts




Arts Catering

Selection of dishes from our Arts Catering team to choose from and create your personalized menu.

Canapés “a la Carte” Cold

Bites

Crispy cone with steak tartar
Crispy cornnuts olive
Our Deviled Eggs, smoked and trout caviar
Roasted vegetable cone
Spanish omelette of morels, truffle mayonaise
Blinis with hering caviar, royal Seabream Gravedlachs stlyle
Candy wrap of Iberian cured pork loin, Port marinated prunes and goat cheese

Breadcrisp

Pizza paper
Cereal Breadstick, honey and cheese
“Oreo” black olive and parmesan cookie
Tomato bread with Iberian ham
Marinated chanterelles with blue cheese on “ciabatta” crisp
Toast with “boquerones” and roasted peppers mayonnaise

Skewers

Salmon, “Regaiz” and vanilla mayonnaise
Tuna Tataki with spicy radish
Foie, chocolate, cornnuts and 24 karat gold
Goat cheese lollypops, figs jam and nuts

Shooters

Granny Smith “gazpacho”
Prawn, avocado cream, oregano oil


Canapés “a la Carte” Hot


Bites

Mc Burger Arts style
Deep fried mozzarella and prosciutto
Our falafel with charred garlic cream
Vegetable “Gyozas”, mango ponzu
Brioche of pekin duck
Crabmeat raviolis, tomato and basil
Beef “Wellington”

Fried Classics

Homemade croquette selection;
   Iberian ham, gorgonzola and nuts, morels and beef, spicy chorizo
Our classic “empanadillas”
Asparagus tempura with soya emulsion
Squid fritter in its ink
Chicken ginger “karaage” with soya mayonnaise

Skewers

Shrimp kebab, Raz Al Hanout spiced yoghurt
Chicken brochette, Iberian ham cream and sage
Prawn and spinach crisp brick roll

Shooters

Scallop, wild mushrooms, Iberian ham and beurre blanc
“Huevos Estrellados” of quail egg and truffle
Green asparagus, mushroom and parmesan flan


Menu ‘a la carte’

Soups and Creams

Potato cream soup, salmon caviar and saffron oil, served either hot or cold
Pumpkin soup with foie ravioli and pistachio oil
“Porcini” mushroom soup with truffle oil
Creamy bouillabaisse, saffron sponge cake, prawns and rouille

Hot Appetizers

Scallops with almond parmentier and caramelized grapefruit
Gnocchis, parmesan cream, grilled octopus
Our small versión of lobster fishermans stew
Seafood ravioli with sea urchin emulsion and sprouts salad
Green pea ravioli with juice and marinated mushrooms

Cold Appetizers

Shrimp tartar with strawberry gazpacho
“Arts cobb salad”
Mushroom and goat cheese terrine, beet root leaves and passion fruit foam
Cantaloup melon ceviche, Iberian ham, green asparagus and raspberry
Prawn salad, scallops, smoked eggplant and almond emulsion
Marinated duck breast, foie gras, quince and orange “mebrillo”
Roastbeef, tomato “coca” and mustard
Tomato sponge cake, mozzarella and basil pearls
Shrimp, crab and lobster salad with avocado emulsion
Half lobster, potato and artichoke salad, melon, cava and gold gelee
Foie Gras, tuna and rhubarb crumble and micro green salad
Marinated salmon with green peas, quail egg and crispy capers
Spanish Moments;
  
   Traditional gazpacho, roasted vegetables with anchovy pinenuts and olive bread croutons, crabmeat salad

Food stations

Display of Spanish and imported cheeses with grissini, baguette,
Nuts and crackers
“Fideuà” station
Paella with shell fish
Steak tartar
Mini scallop shooter with spiced Bloody Mary
Cheese fondue with pieces of crispy bread
Foie terrine in martini glass with goat cheese and ham
Seasoned wild mushrooms with almond pinenuts and herb oil
Shrimp risotto with mushrooms
Potato soup, eggs with smoked herring, mushroom oil and crispy bread
Beef Ribeye from the north with roasted peppers, selection of aromatic oils
Ceviche selection: tuna fish, salmon, scallop
Spanish Iberian ham from guijuelo with warm “Ciabatta” and tomato


Soups and Creams

Fish and Seafood

Mediterranean Sea Bass, olives, potato and apple terrine and anis salad
Wasabi crusted Salmon, fennel and cucumber cream and mint sabayon
Monkfish loin, sweet potato puree, vegetable sprouts, “Idiázabal” cheese sauce
Roasted filet of hake with potatoes, arugula and tomato vinaigrette
Monkfish fishermans stew, shrimp, clams and “romesco” sauce
Cod a la carbonara, confited cherry tomato and pancetta and potato cromesquis

Meat

Poularde, “escabeche” mushrooms, potato parmentier and foie
Roasted chicken breast with tomato and lemon pesto, potato and Eggplant risotto
Braised mellow beef, creamy sweet corn and crudités
Filet Mignon, potatoes and raclette dauphinoise and perigord sauce
Filet Mignon “a la grille” gorgonzola, root vegetable terrine, cherry sauce
Filet Mignon, morels ragout, baby apple and noissette potatoes
Rack of lamb with truffle honey, creamy pumpkin couscous
Glazed Iberian pig cheaks, vanilla risottos and vegetable….
Surf and turf of beef tenderloin, seabass and lobster risotto

Sorbets

Cava and pineapple
Mint and lemon sherbet with Vodka
Apricot sherbet with gelée of Moscatel wine “Costa Diva”

Pre – desserts

Wild berries in texture
“Mato”, honey and lemon
Horchata ice cream, orange and it’s soup
White chocolate cream, passion fruit sorbet

Desserts

Crêpe filled with thyme cream, apricot and poppy seed crumble
Lemon meringue tart, with mint sauce and pineapple compote
White, red and green
Apple cake with Brandy whipped cream and caramel sauce
Strawberry and eucalyptus napoleon with chocolates leaves
Our version of de “pijama” dessert: Flan of honey with banana cream and peach aromatized with thyme
Warm dark brown sugar cake yogurt cream and glazed cherries
Hazelnut crunch with Manjari chocolate and orange
Soft chocolate cake with banana infused in coffee, and caramel mousse with touch of salt
Catalan cream variation with citrus and the reduction of figs with Pedro Ximenez
White chocolate cream with raspberry and a hint of gold
Symphony of Sweets:

   Warm chocolate fondant, eucalyptus and orange crêpe, vanilla and caramel ice-cream,
   Piña Colada shot and napoleon dark chocolate


Wine List:

White Wine:

Viña Oropéndola, Verdejo. Rueda
Abadal, Xarel.lo, Picapoll y Chardonnay. Plà del Beges
Care, Chardonnay. Cariñena
Finca el Carril (Bodegas Iniesta), Macabeo, D.O. Manchuela
Blanco Nieva, Sauvignon Blanc. Rueda
Tricó, Albariño. Rías Baixas
Latour Gran Ardeche, Chardonnay. Bourgogne
Wittman Trocken, Riesling, Hesse Renano. Palatinado

Red Wine:

Sembro, Tinta Fina. Ribera del Duero
Inurrieta Cuatrocientos, Cabernet Sauvignon, Merlot. Navarra
Roda, Tempranillo. Rioja
Altum Reserva, Tempranillo. Rioja
Indigena, Garnacha. Penedés
Finca Constancia, Cabernet Sauvignon, Petit Verdot, C. Franc. Toledo
Formiga de Vellut, Garnacha, Cariñena y Shyraz. Priorat
L’Heravi, Garnacha, Shyraz y Cariñena. Montsant

Champagne & Cava:

Castillo de Perelada Brut Reserva, Xarel.lo, Macabeo y Parellada. Cava
Nadal Brut Etiqueta Verde, Macabeo y Parellada. Cava
Gramona Imperial Gran Reserva, Macabeo, Xarel.lo, y Parellada. Cava
Gramona III Lustros, Macabeo, Xarel.lo, y Parellada. Cava
Laurent Perrier Brut, Chardonnay, Pinot Noir y Pinot Meunier. Champagne
Laurent Terrier Cuvée Rosé Brut, Pinot Noir. Champagne

Arola Catering

Selection of dishes from our Arola Catering team to choose from and create your personalized menu.

COLD APPETIZERS

Steak tartare “Paris” style
Gazpacho shot with Idiazabal cheese air
Truffle, basil and parmesan
Mojito lipstick
El aperitivo
Natural clams with vodka vinagrette
Cantabric anchovies and oregano
“Feira” octopus
Exotic gin tonic with scallop
Foie parfait with beer foam
Goats cheese yogurt and granny Smith
“Escalivada” roasted vegetables in textures

WARM APPETIZERS

Arola’s patatas bravas
Asparagus with romesco sauce
Potatoe foam with foie gras and herring caviar
Tempura artichokes, lemon and thyme emulsion
Chicken and prawns
Spanish omelette
Razor clam canape with a black garlic emulsion
Iberian ham croquette
Brie croquette with truffle
Truffled potatoe cream
Iberian ham “royal”, green pea foam and caramelized almonds 

STATIONS

Cheese board, bread and crackers
Soups-
  Mint and melon soup
  Almond, tomato and cardamom soup

Ceviche corner
   Ceviche Acapulco, “gordal” olives and lime
   Seabass ceviche ginger and passion fruit

Creamy quail and prawn rice
Slightly smoked black rice with jig-caught squid
Seafood noodles with mushroom gratin

ENTRÉES

Potatoe salad, smoked eggplant, artichokes and goat cheese
Classic “Xato Vilanova”, caramel of black olives
King prawn “suquet” with trout caviar
Chesnut cream, seafood and currants
Foie gras terrine with emulsion of roasted vegetables and grapes
Lobster salad, Granny Smith, tomato with almond juice

FISHES


Seabass, parmesan cream, mango and black olives
Turbot Marrakech style
“San Peter”, peas, green asparagus and cockles
Sole filet, citrus, eucalyptus and “tobiko” caviar

MEATS

Glazed pork cheeks, baby spinach with rum and raisins
Roasted Filet Mignon with “Pimentón de la Vega” sauce
“Wellington” Filet Mignon Arola style
Lamb loin, artichokes and “picada”

DESSERTS

Chocolate textures
Roses, lime and lychee (rose and raspberry biscuit, lychee gelée y lime custard)
Green “todo verde” (green tea biscuit with lemon and mint custard, white chocolate with a apple and lime gelée )

WINE LIST:

White Wine:

Viña Oropéndola, Verdejo. Rueda
Abadal, Xarel.lo, Picapoll y Chardonnay. Plà del Beges
Care, Chardonnay. Cariñena
Finca el Carril (Bodegas Iniesta), Macabeo, D.O. Manchuela
Blanco Nieva, Sauvignon Blanc. Rueda
Tricó, Albariño. Rías Baixas
Latour Gran Ardeche, Chardonnay. Bourgogne
Wittman Trocken, Riesling, Hesse Renano. Palatinado

Red Wine:

Sembro, Tinta Fina. Ribera del Duero
Inurrieta Cuatrocientos, Cabernet Sauvignon, Merlot. Navarra
Roda, Tempranillo. Rioja
Altum Reserva, Tempranillo. Rioja
Indigena, Garnacha. Penedés
Finca Constancia, Cabernet Sauvignon, Petit Verdot, C. Franc. Toledo
Formiga de Vellut, Garnacha, Cariñena y Shyraz. Priorat
L’Heravi, Garnacha, Shyraz y Cariñena. Montsant

Champagne & Cava:

Castillo de Perelada Brut Reserva, Xarel.lo, Macabeo y Parellada. Cava
Nadal Brut Etiqueta Verde, Macabeo y Parellada. Cava
Gramona Imperial Gran Reserva, Macabeo, Xarel.lo, y Parellada. Cava
Gramona III Lustros, Macabeo, Xarel.lo, y Parellada. Cava
Laurent Perrier Brut, Chardonnay, Pinot Noir y Pinot Meunier. Champagne
Laurent Terrier Cuvée Rosé Brut, Pinot Noir. Champagne

Off Premise Catering
Hotel Arts Barcelona’s 360 degrees catering services combine experience and creativity to orchestrate your event at the hotel or off-site at any venue of your choice in Barcelona.
Two culinary options are available, Arts Catering provides versatile and flexible menus, while Arola Catering brings star chef Sergi Arola’s inventive modern cooking to exclusive parties.

Beyond exceptional cuisine, the catering team takes care of every detail of your event, including floral decoration by Hotel Arts florist Donna Stain, event staging and wines personally selected by our sommelier, to ensure the perfect partner for every dish. For any information, contact our Catering Director Irina de Felipe: irina.defelipe@ritzcarlton.com or call +34 93 4838102.