Michelin Stars on the Mediterranean

Catering Beyond Our Barcelona Hotel

Dinner for 2,000 guests amid sprawling vines. A pop-up restaurant at a prestigious design event. An unforgettable evening for a couple taking a step toward commitment. Our Arts Catering team bring attention to detail and expertise to every event. Enjoy inventive cuisine and locally sourced Mediterranean fare, sommelier-selected wines and creations from in-house floral designer Donna Stain.

• Catalonian-style casual events featuring the best of the country’s culinary favorites and regional producers menus 
  
  
• Themed dinners/events/cocktails:
  • “La Boqueria” - Barcelona’s most famous and traditional farmers markets.
  • “Noches de Azar” – a typical flower in local gardens, reference to flamenco and Spanish traditions.
  • “Mediterranean Nights” – savors and freshness of the Mediterranean in the city opening the doors to southern Europe.
     
• Plated or buffet meals for gatherings from 10 to 3,000 attendees, whether for gala dinners, corporate events, group incentives, family reunions, weddings… 
  
  
• VIP events including red-carpet evenings, themed parties and high-profile receptions 
  
  
• Ethnic, Kosher, Indian, Asian events requiring authentic cuisine from specially-trained chefs. 
  
  
• Wedding menus adapted to any culinary culture and tradition. 
  
  
• Holiday parties, dinners and receptions.
  
  
• Spectacular buffets and displays including wedding cakes from the acclaimed Hotel Arts Pastry Team.
  
  
• Mediterranean “rebost” (buffet) with locally-sourced creations from producers. 
  
  
• Excellent wines produced in the best Spanish wine regions: Penedés, Priorat, Rioja,…

Hotel Arts Barcelona offers an array of menu selections for in style off-premise catered events. While menus are fully customized for each event, sample menu items include:

Snacks

• Marinated Olives with rosemary and bayleaf
• Iberian mini charcuterie
• Black squid inked puffy rice
• Porcini sticks
• Rosemary Flat Bread

Canapes

• Blinis with herring caviar and “Gravedlachs” style salmon
• Granny Smith “gazpacho”
• “Oreo” black olive and parmesan cookie
• Toast with anchovies and roasted pepper mayonnaise
• Candy Wrap of Iberian Cured Pork Loin, Port Marinated Prunes and Goat Cheese
• Blinis with herring caviar and “Gravedlachs” style salmon
• Goat cheese lollypops, figs jam and nuts
• Chicken ginger “karaage” with soya mayonnaise
• Green asparagus, mushroom and parmesan flan
• Mc Burger Arts style
• Asparagus tempura with soya emulsion
• Brioche of pekin duck
• Crabmeat raviolis, tomato and basil

Soups and Creams

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

Cold Entrées

• Shrimp tartar with strawberry gazpacho
• Cantaloup melon ceviche, Iberian ham, green asparagus and rasperry
• Mushroom and goat cheese terrine, beet root leaves and passion fruit foam
• Prawn salad, scallops, smoked eggplant and almond emulsion
• Shrimp, crab and lobster salad with avocado emulsion Marinated Duck breast, foie grass, quince and orange “coign”
• Half lobster, potato and artichoke salad, melon, cava and Gold gelee
• Spanish Moments; Traditional gazpacho, roasted vegetables with anchovy pinenuts and olive bread croutons, crabmeat salad

Warm Entrées

• Scallops with almond parmentier and caramelized grapefruit
• Gnocchi, parmesan cream, grilled octopus
• Our small version of lobster fisherman’s stew
• Seafood ravioli with sea urchin emulsion and sprouts salad
• Green pea Ravioli with juice and marinated mushrooms

Main courses

• Mediterranean Sea Bass, olives, potato and apple terrine and anis salad
• Wasabi crusted Salmon, fennel and cucumber cream and mint sabayon
• Monkfish fisherman’s stew, shrimp, clams and “romesco” 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 cous cous
• Glassed Iberian pig cheaks, vanilla risotto and vegetables
• Surf and turf of beef tenderloin, seabass and lobster risotto

Desserts and pastries by Chef pastelero Sylvain

• 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
• Symphony of Sweets: Warm chocolate fondant, eucalyptus and orange crêpe, vanilla and caramel ice-cream, Piña Colada shot and napoleon dark Chocolate
• Our version of de “pijama” dessert: Flan of honey with banana cream and peach aromatized with thyme