<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

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     

 Rice

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

 

 

Meat

*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,

 

Desserts

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

 

 

 

 

 

 

Hofmann Proposals

Lunch

 

Starters

   

Burratina stuffed with stracciatella and plankton, dry tomato tartar and fine herbs

 O

Wagyu “bisket” gyozas, pickled vegetables, orange and ginger air

O

Wrapped salad with bacon, dry figs and moscatel ice cream

 

Mains

          Roasted calamari stuffed with black rice, spinach foam and ink sauce

O

“Xisqueta” rack of lamb in two baking’s, with “caldereta” cocotte and baby carrot (5€ extra cost)

O

Glazed pig trotters with mushroom duxelle and potato pure

 

 

Desserts

 

Our brownie, 70% chocolate cream

O

Tiramisú, coffee ice cream

O

Pistachio and raspberry choux pastry

 

  

39 € (10% VAT included)

Water and glass of wine included

Fortnightly menu ( 2-11 october)

Night (From Monday to Thursday)

MENU HOFMANN

 

Starters

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

 

58€(10% VAT included)
(water, wine or cava included)

 

 

MENU HOMENAJE

 

Snack

 

Foie gras torchon, kikos (fried corn) biscuits, banana chutney and lemon zest
 
Puff pastry topped with roasted vegetables, smoked eel and a herb emulsion 
 
Creamy smoked rice dish with seafood, crispy socarrat and salicornia
 
Fish of the day with Parmentier potatoes, tempura Maitake mushrooms and plankton essence
 
Wagyu beef stew with gremolata crisp
 
***
Pre-dessert
 

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 14, 2020Finish dateJun 16, 2020
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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RICES
Start dateFeb 6, 2020Finish dateMar 26, 2020
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 dateFeb 6, 2020Finish dateMar 26, 2020
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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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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