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.
Jabugo Ham, artisan Coca Bread with tomato and virgin olive oil
Mey’s classic sardine tartine
Jumble of giant prawns in a seafood sauce reduction with mushrooms
Symphony of seasonal vegetables in various textures and contrasts
Beef cannelloni with foie gras, truffle cream and a Parmesan crisp
*Puff pastry topped with roasted vegetables, smoked eel and a herb emulsion
*Foie gras torchon, kikos (fried corn) biscuits, banana chutney and lemon zest
*Sea anemone fritters and vegetable papardelle with pistachio cream
Creamy smoked rice dish with seafood, crispy socarrat and salicornia
Fish
Fish of the day with Parmentier potatoes, tempura Maitake mushrooms and plankton essence
*Roasted scallops, truffle cabbage, beurre noisette foam and roasting juices with liquorice
Confit cod loin, spinach with pine nuts and raisins, wine-soaked cherries and a black garlic emulsion
*Spanish lobster, Samfaina “ratatouille” parcels and lobster cream
*These dishes will be served only for dinners
*Wagyu beef stew with gremolata crisp
Pig trotters stuffed with aubergine, shallot and Glauc blue cheese,
*Guinea fowl with vanilla, pumpkin purée, sautéed vegetables, dried fruits and mushrooms
Pyrenean “Bruneta” beef tenderloin, sautéed foie gras, cocotte potatoes and a beef sauce,
Pineapple Tataki with mint, aged rhum and coconut
Piña colada foam, mint icecream, rhum jelly, coconut crumble, roasted pineapple, passion fruit
Red fruits and basil
Basil biscuit, strawberry compote, Cabernet Sauvignon vineger, strawberry and cassis icecream, red fruits, cassis chantilly, raspberry jelly
Mango, green pistacchio and ginger
Pistacchio mousse, mango cream, mango-ginger sorbet, mango brunoise
Caramel-Macadamia
Macadamia nuts crisp, caramel cream, salted toffee, crispy caramel, macadamia nuts icecream, moscovado sugar tuile
Chocolate dessert, buckwheat, Iranian black lemon, Amarula
Cocoa biscuit, buckwheat crisp, Iranian black lemon marmalade, Amarula ganache, buckwheat cream, Bahibé 46% namelaka, Amarula-Guanaja70% mousse
Crunchy vanilla tuile
Vanilla Crème Brùlée wrapped in filo pastry with a red berry coulis
Contrast salad with quince in textures and Montbrú goat cheese
O
Homemade black pudding tatin, leek and caramelized apple
O
Reginette pasta with hunt ragú
Sautéed vegetables mushrooms and squid
O
Manta ray stuffed with “trompeta” mushrooms, baby potato and grenobloise sauce
O
Hare “à la royale” (10€ extra cost)
(10€ extra cost)
Our Massini, tender cocoa and almond biscuit, chocolate mousse, toasted egg yolk
O
Black forest, chocolate and kirsh biscuit, vanilla Chantilly, crispy chocolate, griottines cherries
O
Fresh fruit dessert, yuzu sorbet, orange juice with Batak barriers, pineapple meringue
42 € (10% VAT included)
Water and glass of wine included
Fortnightly menu ( 11-22 november)
Puff pastry topped with roasted vegetables, smoked eel and a herb emulsion
O
Symphony of seasonal vegetables in various textures and contrasts
O
Beef cannelloni with foie gras, truffle cream and a Parmesan crisp
Mains
Fish of the day with Parmentier potatoes, tempura Maitake mushrooms and plankton essence
O
Pig trotters stuffed with aubergine, shallot and Glauc blue cheese,
Chef´s Dessert
Our menu dessert
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.
€3,300.00
6 months
Through this Hofmann Specialization course, you will expand your knowledge of this ancestral product, typical of our gastronomy. We will teach you the most appropriate cooking techniques for each type of rice and the best way to use each variety based on its characteristics and particularities.
€870.00
2 months
The Hofmann Evening Cooking Course is specifically created for anyone who wants to learn how to cook in a relaxed atmosphere. A different way to learn how to cook having a good time. With easy recipes and fresh products from local markets.
€800.00
2 months
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.