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.
Strawberry gazpacho, avocado mince with anchovy and goat cheese ice cream
Agnolotti of mushrooms with chicken velouté
Aubergine cannelloni with confit tuna, pesto and red pepper “culís”
Textures of warm white asparagus
Nigari mató with bean salad and mussels “txacoli style”
Bonito fish with spicy tomato and shrimp sauce
Fresh market fish, leeks, beurre blanc and caper vinaigrette
Hamashi gratin with seasonal vegetables
Creamy rice with duck carnaroli and morels
Roasted iberian “presa”, pont neuf potatos, amaretto sauce and lilac potato powder
Braised “xisqueta” shoulder with 10 species and tzatziki sauce
Light pear mouse with soft sponge cake, crunchy white chocolate and puffed rice, elderflower gel and pear and “chincho” sorbet.
Apricot and passion fruit compote with creamy milk chocolate, almond praline, soft chocolate sponge cake and apricot and black tea sorbet
CHOCOLATE WITH BREAD AND OIL
Bread praline, chocolate foam, crunchy toast, fake creamy tablet, oil and salt.
RASPBERRY LYCHEE PINK
Creamy raspberry with sponge cake and fresh lychee, lychee shaves and rose petals.
47€ (WATER AND GLASS OF WINE INCLUDED)
10% VAT INCLUDED
This menu is available on Monday, Tuesday, Wednesday, Thursday and Friday for lunch.
The letter option is not possible at this time.
Monday to friday: open from 1pm to 3pm
Closed saturday, sunday and Bank Holidays, Easter, Christmas and August
Rice is a staple food in many culinary cultures and our local rice is also present as one of the best known ingredients in our cuisine.
In this course we will teach you how to cook different types of rice as well as how to improve your technique and cooking under the Hofmann supervision.
Market cuisine, current and intuitive for those who want to learn to cook with basic techniques and an entertaining and 100% practical learning. If you want to enjoy a fun-gastronomic experience with top-level chefs and in a small group, we recommend this course.
Guillem Bach was graduated in December 2019 and he is currently working as a kitchen assistant at the French restaurant, Bras - Michael et Sébastien. Today he tells us about his experience at the Hofmann School.
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.
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
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.