Arola

Frommer's Review

Blessed with two Michelin stars -- not to mention handsome -- Sergi Arola is one of the rising young stars of Spain's culinary world. He hails from Catalunya, but this is his first restaurant in Barcelona (his other, La Broche, is in Madrid) and the setting is no less than the luxury Hotel Arts in the Olympic Village. What Arola aims to do amid a quirky, pop-art decor in purple and lime green, is to give the pica-pica modern makeover. Pica-pica can be best translated as "nibbles," and could be bite-size pieces of Manchego cheese, Iberian ham, preserved shellfish, or high-end canned tuna. Thus your meal at Arola is likely to start with patatas bravas cut and arranged on a plate to look like dozens of tiny female breasts, tinned cockles that meticulously fan out from a dainty bowl of piquant dressing, and perfect asparagus spears that lay languidly on a bed of romesco sauce. Main courses include Mediterranean standards with a touch of Arola magic: steamed mussels with citrus juice and saffron, Gorgonzola cheese croquettes, grilled prawns with cold potato cream, and sea bass with an emulsion of watercress, to name just a few. The dessert of goat's cheese, macadamia nuts, tomato jam, and quince cream should convince you of Arola's talent.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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