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
Bundle chard stuffed with mascarpone cheese and pine nuts
Fake potato cep stuffed with ham, almond and ceps cream
Black tagliatelle and garlic squid with “romesco” sauce
Crispy salmon with dashi broth, poch choy, mushrooms and trout roe
Cheek with roasted pear pure, vegetables and veal demi glace
Smoked rice with vegetables in casserole
Our Opéra. Tender coffee biscuit, 70% chocolate ganache, coffee whipped cream, coffee ice cream
Green Matcha tea dessert, blackcurrant sorbet, kiwi and blueberries
Puff pastry band with vanilla pastry cream and strawberries
42€ (10% VAT included)
Water and glass of wine included
Fortnightly menu ( 7-17 January )
“Ratte” potatoes warm salad with canons, “guanciale” vinaigrette and pickled ice cream
Our traditional sardine cake
Pork feet carpaccio, mushrooms “barigoule”, leaves and dried fruits vinaigrette
Roasted scallops, truffled cabbage, hazelnut butter foam and roasted juice with licorice
Truffled guinea fowl with pistachios, creamy pumpin, sauteed vegetables and mushrooms
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.
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.
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.
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.