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.
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.
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
“Carnaroli” creamy rice with pigeon cooked two ways, artichokes, and pear garlic mayonnaise
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
Cream cheese, raspberry, green sisho namelaka, hibiscus aroma and cashew nut
Jasmine tea foam, strawberry compote and yuzu sorbet
Chantilly vanilla, coconut ice cream, mango sauce, lime and passion fruit
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
Smoked Colliflower cream with crunchy bacon and fried egg
Octopus cooked on fire with kale and green peas “trinxat”, beer foam and masala mayonnaise
Pasta stuffed with lamb and seasonal mushrooms
Vegetables rice with its ouns it´s ashes
“Bruneta” beef loin from the Catalan pyrenes with truffle potatoes and vegetables (4€ extra cost)
Salmon with orange and carrot spaghettis, spirulina and salmon “chicharrones”
Black forest with vanilla ice cream
Peers and fennel with creamy elderflower
Mille-feuille with pecan nut and vanilla mousse
42€ (10% VAT included)
Water and glass of wine included
Fortnightly menu ( 24 february - 6 march)
Coral tagliatelle pasta, shrimp, and smoked paprika
Prawns stuffed with pork trotters, beans in vinaigrette
Our traditional sardine cake
Cod loin with “callos”, stew periwinkels and chickpea foam
“Challans” Duck, roasted vegetables and yuzu sauce
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
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.
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.
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.
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.
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.
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.
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.
Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.
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.
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.
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
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.
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.
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.
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.
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.
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.