<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

Jabugo Ham, artisan Coca Bread  with tomato and virgin olive oil

Mi-cuit foie gras with cocoa, orange, pistachios, sweet wine and stout bread

Crispy soft-shell crab, sautéed vegetables and spicy green curry sauce

*Seafood salad, chilled celery and ginger soup

Our traditional Mediterranean-style sardine tart

Cod brandade salad with a vegetable garnish

*Garden vegetable and seafood stew with Ganxet beans, sweetbreads, snails, rooster’s combs, vegetables and a sauce tying it all together

     

 Rice

Creamy 5-rice risotto, octopus carpaccio with Pimentón de la Vera paprika and samphire

 

Fish

*Twice-cooked sole meunière with almond gnocchi

Roast rockfish, Provençal-style sofrito, citrus potatoes and a saffron fish sauce 

Confit cod loin with textures and contrasts of white asparagus

*Lobster with pork cheek ragu, orange sabayon and pink pepper

 

 

 

*These dishes will be served only for dinners

 

 

Meat

Wagyu beef tataki with black sesame, artichokes and a veil of tocino ibéricotato millefeuille and périgourdine sauce

Lamb wellington with Café de Paris sauce

*Twice-cooked Challans duck with polenta, sweet and sour vegetables and a duck sauce

Iberico pork cheek with textures of garlic and potato

 

Desserts

Exòtic millefeuille
Passion fruit, macha tea, caramelized banana with Kinako, toasted white chocolate cream

Coconut-almond
Almond mousse, coconut jelly, almond foam, coconut icecream, olive oil

My Black forest
Guanaja 70% chocolate mousse, Griottes compote, cherry mousse, vanilla chantilly

Cheesecake pistacchio-red fruits
Pistacchio tender biscuit, red fruits compote, cream cheese, pistacchio chantilly

Jasmine-yuzu-rhubarb
Jasmine tea foam, rhubarb compote, yuzu sorbet

Caramel-coffee-hazelnut
Caramel cream, hazelnut praliné, coffee icecream,crunchy praliné, hazelnut-coffee biscuit, coffee veil

 

 

 

 

 

Hofmann Proposals

Lunch

 

Starters

     Cod fish and vegetables salad

 O

Spinach cream with truffle goat cheese and slow cocktion egg

O

        "Senyoret rice" with iberian pork and squid

 

Mains

Marked fish with banana chutney

O

Beef loin dry age with black sesame tahina, artichokes and pickled bacon

O

Cod fish with orange gazpacho, vanilla potato and crunchy of its own skin

 

Desserts

Our chocolate brownie, pecan nuts, 70% guanaja chocolate cream

O

Traditional tiramisu, Amaretto jelly, coffee chantilly

O

Pistachio desert, tender biscuit, crunchy and pistachio cream

 

 

39 € (10% VAT included)

Water and glass of wine included

Fortnightly menu ( 11-22 march)

Dinner

HOFMANN MENU

 

Snack

The Mey´sclassic sardine cake

Salt and pepper monkfish with textures of onion, chutney and browned onion cream

Roast beef tenderloin with slices of foie gras, potato millefeuille and périgourdine sauce

***

Profiterole Hazelnut yuzu:

Yuzu marmalade, yuzu cream, homemade hazelnut praliné, hazelnut cream, gianduja chantilly

70€(10% VAT included)
Wine-pairing 32€ (10% VAT included)

 

 

TRIBUTE MENU

 

Snack

Mi-cuit duck foie gras, wine jelly, almond cream and kumquat confit,

Beef cannelloni with foie grass, truffled cream and a crispy parmesan tuile

Carnaroli rice risotto, roast scallop and sea urchin roe

Catch of the day, seasonal vegetables, pine nut vinaigrette

Rack of lamb, wrinkled potato toast, confit garlic and lamb sauce

***

Yuzu sorbet, matcha tea foam

Chocolate Saturn: Chocolate sphere filled with buckwheat and grue crunchy, buckwheat icecream, Guanaja 70% chocolate cream, buckwheat cream

 

95€(10% VAT included)
Wine-pairing 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

ELABORA UN MENU, desde la selección de ingredientes hasta el emplatado final
Start dateMay 22, 2019Finish dateJul 10, 2019
10:00 AMh. - 2:00 PMh.

ELABORA UN MENU, desde la selección de ingredientes hasta el emplatado final

* NUEVO CURSO *

Durante este curso, totalmente práctico, aprenderás las técnicas necesarias para elaborar un menú equilibrado y de calidad, digno de los mejores restaurantes.
Dirigido por nuestro Chef aprenderás paso a paso todos los secretos de la cocina profesional.


€870.00
2 months


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TRADITIONAL AND RENOVATED CATALAN CUISINE
Start dateMay 9, 2019Finish dateJun 27, 2019
10:00 AMh. - 2:00 PMh.

TRADITIONAL AND RENOVATED CATALAN CUISINE

This Hofmann Specialization Course is specifically created for those interested in the ancient and present gastronomy of Catalonia. Through this course, you will know the essence of traditional Catalan gastronomy and its most relevant and delicious preparations.

€870.00
2 months


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RICES
Start dateMay 2, 2019Finish dateJun 20, 2019
10:00 AMh. - 2:00 PMh.

RICES

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


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HOFMANN COOKING. EVENING COURSE
Start dateMay 2, 2019Finish dateJun 20, 2019
8:00 PMh. - 11:30 PMh.

HOFMANN COOKING. EVENING COURSE

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


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ALAIN DUCASSE POSTRES
Start dateApr 24, 2019Finish dateApr 25, 2019
9:00 AMh. - 5:00 PMh.

ALAIN DUCASSE POSTRES

En este curso descubrirás una exclusiva selección de la pastelería de Alain Ducasse diseñada para satisfacer y sorprender a los clientes más cosmopolitas.

€350.00


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News, events and press

23APRIL2019

CELEBRATE SANT JORDI WITH HOFMANN'S SWEETEST ROSE

Sant Jordi is an exciting day, where books and roses flood the city, synonymous with love and friendship.


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4APRIL2019

HOFMANN PRESENTS HIS COLLECTION OF EASTER FIGURES 2019

Farm Animals, is the theme that has inspired the new collection of Figures Easter Hofmann this year. From premium chocolate and no added colorants, 100% natural.


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4APRIL2019

HOFMANN OPEN DAY -2 MAY 2019

The School of Gastronomy and Pastry Hofmann opens the doors of your future. Find out at the next Open Day to be held on May the 2nd.


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21MARCH2019

HOFMANN PRESENTS HIS SCHOOL OF CATERING, GASTRONOMY AND PASTRY IN THE SALÓ DE L´ENSENYAMENT

From March 20 to 24, The Hofmann School participates with a stand in the Saló de l'Ensenyament, which is held in Fira de Barcelona.


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14MARCH2019

The Teresian School of TORTOSA has visited HOFMANN

Today we have received the visit of the students of the Teresian School of Tortosa. Accompanied by their teachers have traveled the school and have discovered the world of haute cuisine.


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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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Hofmann restaurant

+34 932 187 165

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

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