<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 and artesanal coca bread with tomato and extra virgin olive oil

Au naturel mi-cuit foie gras terrine, with melanosporum truffles and textured apple

Fine onion and roast vegetables tart, milanese rabbit and kalamata relish vinaigrette

Roast langoustine with miniature chickpeas and braised onion in its own jus

Beef cannelloni with foie gras, truffled cream and crispy parmesan buscuits

Fried duck egg, caramelised pork jowl, truffles and cauliflower cream

Smooth foie gras cream with black chanterelles cake, sautéed mushrooms and citric

**False porcini stuffed with mushroms, ham and parmesan, ground almonds and mushroomscream

**Calamari ink bucatinis, hot pesto sauce and sautéed seafood with parmesan foam

             

 Rice

Sticky "carnaroli" rice with bouillabaisse broth and scorpion fish

 

Fish

Market fish with textured artichokes and iberian ham

Cod filet in tomato and garlic sauce with peppers and grated bacon

Red tuna belly, chopped taro with pack choy and kimchi

**Roast scallops with black truffles, seafood jus and sautéed mini vegetables

 

Meat

Grilled galician beef tenderloin with grilled vegetables and bearnaise sauce

Large butter beans stewed with pork tail and foie gras in two textures

Sherry roasted pigeon on risotto with winter truffles

**Loin of venison, creamed potatoes, brioche and Baileys sauce

 

**These dishes will be served only for dinners

 

 

Cheese

Cantell, with forest fruit conserve

Brique Albigeoise with sundried cherry tomato sablé shortbread biscuits

Pont l'évêque A.O.C with onion chutney

Butter cured Payoyo with spicy red pepper

Bleu de Gex A.O.C with freshly sliced pear and walnut

 

Desserts

Rocky road:

Coconut, chocolate and toffee chunks with hazelnuts

Chestnut tiramisu:

Mascarpone, coffee, chestnuts, amaretto and vanilla ice cream

Pear "Belle Hélène":

Pear, textured chocolate and macadamia nuts

Japanese inspired donuts:

Toasted white chocolate, yuzu, green tea

Honey comb and seasonal fruit:

Sesasonal fruit compote, almond crumble, vanilla chantilly with a honney glaze

Crunchy vanilla biscuits:

Vanilla creme brulée wrapped in filo pastry with red berry coulis

Hofmann fruit salad:

Plate of varied natura fruit without added sugar

 

 

 

 

Hofmann Proposals

Today's selection

 

Starters

Apple taten with black sausage a n dbeef sauce

Truffled carbonara tagliatelle

Onion cream with cheese and egg

Mains

Meniere rooster fish with almonds "ñoquis"

Pig trotters stuffed with eggplant and feta cheese

Oxtail with salt cod tripe

 

Desserts

Stone: chocolat mousse, toffee and coconut

Honeycomb: apricot, almond crumble and vainilla chantilly

Crispy: filo pastry, vainilla crème brûleé and ice-cream

 

 

38 € (10% VAT included)

Water and glass of wine included

Fortnightly menu (February 26th to March 9rd)

Propuesta Noche

 

Tribute

Au naturel mi-cuit foie gras terrine, with melanosporum truffles and textured apple

Beef cannelloni with foie gras, truffled cream and crispy parmesan biscuit

Fresh cooked fish with textured artichokes and iberian ham

Grilled Galician beef tenderloin with grilled vegetables and bearnaise sauce

Crunchy vanilla biscuits: vanilla creme brulée in filo pastry with red berry coulis

76 € (10% VAT included)
Wine-pairing 39€ (10% VAT included)

 

Gourmet

Fine onion and roast vegetables tart, milanese rabbit rib and kalamata relish vinaigrette

Truffled tortelli stuffed with egg yolk, mascarpone and sage

Roasted scallops with black truffle, seafood jus and sautéed vegetables

Sticky "carnaroli" rice with bouillabaisse broth and scorpion fish

Tuna in two servings: tuna entrails with chopped beef and large butter beans, tuna belly and kimchi sauce

Loin of venison, creamed potatoes, brioche  and Baileys sauce

Pre-dessert: Honeycomb with fruit

Chestnut tiramisu with mascarpone, coffee, chestnuts, amaretto and vanilla ice cream

96 € (10% VAT included)
Wine-pairing 59 € (10% VAT included)

 

 

Hofmann Restaurant Opening Hours

Monday to Friday, from 13:30 to 15:45 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

MasterClass: Best of Alain Ducasse
Start dateMar 6, 2017Finish dateMar 7, 2017
9:00 AMh. - 5:00 PMh.

MasterClass: Best of Alain Ducasse

Hofmann School presents this exclusive MasterClass where you will recreate the foundations and techniques of the iconic creations of Alain Ducasse, a Mediterranean and international world full of innovation and exceptional raw material.

€350.00


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DESSERTS FROM HOFMANN´S RESTAURANTS
Start dateApr 17, 2018Finish dateApr 18, 2018
5:00 PMh. - 8:00 PMh.

DESSERTS FROM HOFMANN´S RESTAURANTS

If you want to know the secrets of Hofmann desserts, this is your Monographic Course. Discover the latest techniques of pastry making with our chefs.

€140.00


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HOFMANN COOKING. EVENING COURSE
Start dateApr 5, 2018Finish dateMay 24, 2018
8:00 PMh. - 11:00 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.

€790.00
2 months


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RICES
Start dateApr 5, 2018Finish dateMay 24, 2018
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.

€850.00
2 months


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JAPANESE CUISINE
Start dateApr 17, 2018Finish dateJun 12, 2018
5:00 PMh. - 9:00 PMh.

JAPANESE CUISINE

Discover the Japanese cuisine with the prestigious chef, Kenya Nakamura. In this course, you will learn the techniques of traditional Japanese cuisine as well as the proper treatment of its ingredients and products.

€850.00
2 months


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News, events and press

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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