<strong>Hofmann</strong> Restaurant

 

Hofmann Restaurant, awarded since 2004 with a Michelin Star, offers a philosophy of cuisine that fuses traditional styles and techniques, with strong Mediterranean roots, based on respect and the best selection of seasonal materials and with a simply surprising presentation. Outstanding cuisine, which takes the traditional recipe book and Catalan cuisine to fuse it, if necessary, with the most innovative techniques.

Located in the upper area of Barcelona, the restaurant has a main hall and 2 private rooms. With a careful interior design and a large display case that allows you to contemplate the kitchen, Hofmann is a must for foodies and lovers of magic moments.

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Hofmann Restaurant Menu

 

Hofmann presents up to three proposals a year coinciding with the Fall, Winter and Spring season where the product is the undisputed star of our Menu.

Starters

Acorn-fed grand reserve Iberian pork shoulder from Jabugo, Catalan coca bread, tomato, extra virgin olive oil

Our traditional sardine cake

Beef and foie gras cannelloni, truffled cream sauce, and Parmesan crisp

*Foie-gras terrine, wine gelatin, cream of almond and mango

Stuffed cod omelet with fried onion, pepper, and pilpil sauce

Warm “ratte” potato salad, with lamb's lettuce, “guanciale” vinaigrette, and ice cream with pickled delights

*Coral tagliatelle pasta, shrimp, and a hint of smoked paprika

*Pork trotter carpaccio, porcini mushroom “bariguoule,” leafy greens, and dried fruit vinaigrette

 Rice

“Carnaroli” creamy rice with pigeon cooked two ways, artichokes, and pear garlic mayonnaise

 

Fish

Market fish prepared all-i-pebre style

*Clawed lobster prepared en papillote with vegetables and chamomile

Cod loins, “capipota” stew, periwinkles, and chickpea foam

*Bluefin tuna loin in hot tataki sauce with a warm sofrito base

 

 

 

*These dishes will be served only for dinners

 

 

Meat

Rossini beef tenderloin, foie gras mousse, brioche bread, and truffle cream sauce

Marinated “kebab-style” rack of lamb, vegetable skewer

*"Black foot" ecological chicken cooked two ways and served with Jerusalem artichoke and mushrooms

*Suckling pig confit/crunchy, citrus fruit textures, kumquat cantucci

 

Desserts

Raspberry-shiso-hibiscus-cream cheese

Cream cheese, raspberry, green sisho namelaka, hibiscus aroma and cashew nut

Jasmine-yuzu-strawberries

Jasmine tea foam, strawberry compote and yuzu sorbet 

Baba exotic

Chantilly vanilla, coconut ice cream, mango sauce, lime and passion fruit

Vanilla crisps

Vanilla crème brûlée wrapped in philo paste and red fruits coulis

Green apple and sour cream strudel

Ultralight puff pastry, green apple impregnated with gínger and sour cream

Chocolate dessert Guanaja 70% , Lyokan, Cameroonian aframomum

Grue crunchy tile stuffed with chocolate cupcake, chocolate ice cream, iyokan jam, chocolate cream and cameroonian aframomum and cocoa grue foam

 

 

 

 

 

 

 

Hofmann Proposals

Lunch

 

Starters

Smoked Colliflower cream with crunchy bacon and fried egg

 or

Octopus cooked on fire with kale and green peas “trinxat”, beer foam and masala mayonnaise

or

Pasta stuffed with lamb and seasonal mushrooms

 

Mains     

Vegetables rice with its ouns it´s ashes

or

“Bruneta” beef loin from the Catalan pyrenes with truffle potatoes and vegetables (4€ extra cost)

or

Salmon with orange and carrot spaghettis, spirulina and salmon “chicharrones”

 

Desserts

Black forest with vanilla ice cream

or

Peers and fennel with creamy elderflower

or

Mille-feuille with pecan nut and vanilla mousse

 

  

42€ (10% VAT included)

Water and glass of wine included

Fortnightly menu ( 24 february - 6 march)

Night (From Monday to Thursday)

MENU HOFMANN

 

 Starters

Coral tagliatelle pasta, shrimp, and smoked paprika

or

Prawns stuffed with pork trotters, beans in vinaigrette

or

Our traditional sardine cake

 

Mains     

Black food chicken cooked in two ways with Jerusalem artichoke and mushrooms

 or

Cod loin with “callos”, stew periwinkels and chickpea foam

or

“Challans” Duck, roasted vegetables and yuzu sauce

 

Desserts

Chef’s dessert

 58 (10% VAT included) 

 

 

MENU HOMENAJE

 

Snack

 

Foie-gras terrine, wine gelatin, cream of almond and mango
 
Our traditional sardine cake
 
“Carnaroli” creamy rice with pigeon cooked two ways, artichokes, and pear garlic mayonnaise
 
Bluefin tuna loin in hot tataki sauce with a warm sofrito base
 
Suckling pig confit/crunchy, citrus fruit textures, kumquat cantucci
 
***

Before desert Matcha-cassis

Matcha tea foam, cassis sorbet and matcha tea crumble

 

Our menu dessert

 
 95 (10% VAT included)
Maridaje 68€ (10% VAT included)

 

  

Hofmann Restaurant Opening Hours

 

Monday to Friday, from 13:30 to 15:30 and from  21:00 to 23:00
Saturday, from 21:00 to 23:00
Closed on Sundays and Bank Holidays, Easter, Christmas and August

 

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News Hofmann

Upcoming Courses

ADVANCED COOKING
Start dateJan 12, 2021Finish dateJun 29, 2021
9:00 AMh. - 2:00 PMh.

ADVANCED COOKING

The Advanced Cooking Course is specifically created for those students who, after completing the Intensive Cooking Course, the Complete Cooking Course or the Integral Cooking Course, wish to continue progressing in the world of cooking.

€3,300.00
6 months


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HOFMANN COOKING. EVENING COURSE
Start dateOct 8, 2020Finish dateNov 26, 2020
8:00 PMh. - 11:30 PMh.

HOFMANN COOKING. EVENING COURSE

Market cuisine, current and intuitive for those who wish to learn to cook with basic techniques and an entertaining and 100% practical learning. In this course, various menu proposals will be developed so that you can apply it both in a professional and personal environment.

€800.00
2 months


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RICES
Start dateOct 8, 2020Finish dateNov 26, 2020
10:00 AMh. - 2:00 PMh.

RICES

Rice is a staple food in many culinary cultures, and ours is also present as the basis of one of the best known dishes in our kitchen.
In this course, we will teach you to prepare different types of rice as well as to improve your techniques and cooking, under the Hofmann seal.

€870.00
2 months


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News, events and press

8JULY2019

L'INFORMATIU MIGDIA DE TVE PRESENTS THE BIRTH OF THE MEY HOFMANN FOUNDATION

Yesterday the TVE news in Catalonia devoted a few minutes to the presentation of the Mey Hofmann Foundation and its activity to support women with breast cancer.


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25JUNE2019

THE VANGUARDIA INTERVIEW SILVIA HOFMANN

La Vanguardia offers an in-depth interview with Silvia Hofmann, the woman and entrepreneur at the helm of the Hofmann Group, who has brought modernity, innovation and entrepreneurial strength to the brand, as well as printing her personal and charismatic stamp.


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19JUNE2019

MEY HOFMANN FUNDATION HAS BEEN PRESENTED TODAY

Silvia Hofmann today has presented the Mey Hofmann Foundation, a project born with the aim of helping women cope with breast cancer with a transformative attitude to overcome it. A project that is also a tribute to his mother, Mey Hofmann.


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3JUNE2019

HOFMANN RECEIVES A PRIZE FOR HIS PRESENCE IN SOCIAL NETWORKS

Yesterday was held the grand Gala of the Pastisseria in the foundation Joan Miró of Barcelona. In the course of the evening, Hofmann was awarded a prize for the best social networking presence. Prize they collected on behalf of all the team Hofmann, Silvia Hofmann and Miquel Guarro.


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29APRIL2019

SILVIA HOFMANN PARTICIPATES IN A WINE PAIRING

Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.


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7MARCH2019

OUR HEAD OF PASTRY, MIQUEL GUARRO, JURY IN BAKE OFF SPAIN

Yesterday, the Spanish edition of the "Talent" of baking and pastry "Bake Off" began in Cuatro. In this contest, 12 amateur pastry chefs will test their skills and their mettle under the pressure of a professional jury, of which Miquel Guarro, Pastry Chef at Hofmann is part.


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5MARCH2019

HOFMANN PRESENT AT THE SCIENCE & COOKING WORLD CONGRESS BARCELONA 2019

Hofmann was present at the Science and Cooking World Congress Barcelona 2019, offering a sample of the excellent results obtained by mixing science, technique, innovation and creativity, ingredients that are part of the gastronomic DNA in our school.


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4MARCH2019

NTERVIEW WITH SILVIA HOFMANN AT VIAEMPRESA.CAT

In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.


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28FEBRUARY2019

A PUPIL OF THE HOFMANN PASTRY SCHOOL WINS THE 2nd PRIZE IN THE NATIONAL PASTRY CHAMPIONSHIP

Congratulations to our champion! Ángela Torres Corchado, a student of the Hofmann Pastry School, has obtained the 2nd prize in the National Championship of Hospitality Schools held in Intersicop from 23 to 26 February.


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21JANUARY2019

Miquel Guarro, nuevo jefe pastelero de Hofmann

La incorporación del ganador del Trofeo Lluís Santapau más joven de la historia coincide con la apertura del nuevo obrador y nueva aula de pastelería en Via Laietana.
La escuela firma un acuerdo con la Universidad Ramón Llull para proponer a sus alumnos un curso de extensión universitaria.


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19OCTOBER2018

HOFMANN Y BLANQUERNA SALUD FIRMAN UN CONVENIO DE COLABORACIÓN

La Escuela de Hostelería Hofmann y la Facultad de Ciencias de la Salud Blanquerna-URL han firmado un convenio de colaboración, desde sus respectivos ámbitos de actuación, en actividades formativas entre otras.


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14MARCH2018

Excelente acogida de la MasterClass de Ducasse Education

El 19 y 20 de junio se celebrará una nueva convocatoria que lleva por título "FRENCH BISTROT: BETWEEN TRADITION AND INNOVATION, las inscripciones se realizan a través de la web de Hofmann Barcelona y las plazas son limitadas.


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13FEBRUARY2018

HOFMANN Y CASAGRAND LUXURY SUITES

Dedicación, magnificencia y tradición se dan la mano para crear un binomio de excelencia, la unión de Casagrand Luxury Suites y Hofmann. Un proyecto que suma potenciales de ambas casas para ofrecer un servicio de rigor basado en dos puntos en común, la implicación en calidad y alma de cada detalle.


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7MARCH2017

HOFMANN CULINARY SCHOOL SIGNS A COLLABORATION AGREEMENT WITH DUCASSE EDUCATION

Hofmann Culinary School signed a collaboration agreement with the prestigious French Chef to bring to Barcelona the highest gastronomy through various Master Classes; the first of them the next 6 and 7 of march.


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Hofmann restaurant

+34 932 187 165

C/ La Granada del Penedés, 14-16
08006 Barcelona

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