Enoteca
Paco Pérez’s acclaimed restaurant, in an airy space with harbor views within the Hotel Arts, is a model of calm refinement. The multi-course tasting menu offers a masterful contemporary take on Barcelona’s sea and mountain (mar i muntanya) culinary tradition. Pérez trained at elBulli, bringing extraordinary technique to dishes such as rice with sea urchin and truffle, and lobster with artichoke and mountain herbs. It doesn’t come cheap—the à la carte prices are eye-popping—but a more affordable option is the Sunday lunchtime El Arroz de Paco menu which involves wonderful flavors and textures in set pieces like deconstructed Caesar salad (in which you drink the lettuce) and granitized tomatoes frozen in nitrogen. Having come this far, it would be a pity to skip the exquisite wine pairing.
Paco Pérez’s acclaimed restaurant, in an airy space with harbor views within the Hotel Arts, is a model of calm refinement. The multi-course tasting menu offers a masterful contemporary take on Barcelona’s sea and mountain (mar i muntanya) culinary tradition. Pérez trained at elBulli, bringing extraordinary technique to dishes such as rice with sea urchin and truffle, and lobster with artichoke and mountain herbs. It doesn’t come cheap—the à la carte prices are eye-popping—but a more affordable option is the Sunday lunchtime El Arroz de Paco menu which involves wonderful flavors and textures in set pieces like deconstructed Caesar salad (in which you drink the lettuce) and granitized tomatoes frozen in nitrogen. Having come this far, it would be a pity to skip the exquisite wine pairing.
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