<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

Iberian “Jabugo” ham with coca bread rubbed with tomato and Ninou extra virgin olive oil

Mi cuit duck foie gras served with figs jelly, port wine reduction and a homemade brioche

Slow cooked egg with pork belly, “sobrasada”, mushrooms and herring roe

Salade of contrasts with quince jelly, Mont Bru cheese, roasted apple compote, figs and raspberries

Symphony of seasonal vegetables

Veal canelon with truffled sauce and parmesan crisp

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

Porcini carpaccio with crispy egg yolk, hazelnuts, and chestnut cream

             

 Rice

Carnaroli paella with squid in two textures, porcini and garlic mayonnaise

 

Fish

Grouper & smoked eel, consommé, butter beans, potato, black garlic and avocado

Confit cod fish with fine herbs sauce, red beet, Nordic herring roe salat and roasted potatoes

Lobster ravioli with bouillabaise and stuffed zucchini flower

Roasted wild marked fish new “Ampurdán” style

 

Meat

Lamb tenderloin with “persillada”, Mediterranean flavours and vegetables mil fuills

Veal shank, 16th hours slow cooked with scallions, glazed baby carrots and potatoes (2 pax)

“Rubia Gallega” beef tenderloin with roasted autumn vegetables, “Ratte” potato, mushrooms and “Poivrade” sauce

Pekin Duckling in two textures, with crackling cake, vegetables and figs

Pig ́s trotters with foie, truffle and port wine sauce

 

 

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 landscape:

Coconut, chocolate and toffee stone and hazelnut rocks

Fall: Chesnut tiramisu:

Mascarpone, coffee, chestnut, amaretto and vanilla ice cream

Pear "Belle Helene":

Pear, chocolate textures and macadamia

Japanese inspiration fritters:

Toasted white chocolate, yuzu and matcha tea

Honeycomb and season's fruit:

Fruit compote, almond crumble vanilla and honey Chantilly

Crispy vanilla:

Vanilla crème brûlee wrapped in philo with red fruits coulis

Hofmann fruit salad:

Dish of varied natural fruit without added sugars

 

 

 

 

Hofmann Proposals

Today's selection

 

Starters

“Niçoise” salad

Sautéed Chickpeas with Norway lobster, spring onion and his demi-glace

Mushroom risotto with foie gras mousse and sautéed mushrooms

Mains

Traditional tuna fish stew, our way

Grilled “ibérico” pork shoulder loin with wheat, spicy eggplant and mint sauce

Slow cooked veal cheek with smashed potatoes with Oporto sauce

 

Desserts

Baba: Whisky, coffee, chocolate and almond

The Egg: coco, mango and cake

Half moon: lemon, mint, kukicha tea and meringue

 

 

36 € (10% VAT included)

Water and glass of wine included

Propuesta Noche

 

Homage

Mi cuit duck foie gras served with figs jelly, port wine reduction and a homemade brioche

Confit cod fish with fine herbs sauce, red beet, Nordic herring roe salat and roasted potatoes

Veal canelon with truffled sauce and parmesan crisp

Lamb tenderloin with “persillada”, Mediterranean flavours and vegetables mil fuills

Vanilla crisps

75 € (10% VAT included)
Wine-pairing 39€ (10% VAT included)

 

Gastronomic

Salade of contrasts with quince jelly, Mont Bru cheese, roasted apple compote, figs and raspberries

Symphony of seasonal vegetables

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

Slow cooked egg with pork belly, “sobrasada”, mushrooms and herring roe

Roasted wild marked fish new “Ampurdán” style

“Rubia Gallega” beef tenderloin with roasted autumn vegetables, “Ratte” potato, mushrooms and “Poivrade” sauce

95 € (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

BUDGET RECIPES WITH LEGUMES
Start dateJan 23, 2018Finish dateJan 24, 2018
5:00 PMh. - 8:00 PMh.

BUDGET RECIPES WITH LEGUMES

Learn from Hofmann the culinary possibilities of legumes. You will get the inspiration you need to create in your kitchen economic dishes worthy of the best restaurants.

€140.00


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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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TRADITIONAL AND RENOVATED CATALAN CUISINE
Start dateJan 17, 2018Finish dateMar 8, 2018

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.

€850.00
2 months


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COOKING FOR BEGINNERS
Start dateJan 15, 2018Finish dateMar 5, 2018

COOKING FOR BEGINNERS

Beginner's cooking is a course created for anyone who wants to get started in the culinary world and acquire the necessary base to handle easily between stoves.

€850.00
2 months


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News, events and press

7SEPTEMBER2017

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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12SEPTEMBER2017

RICE WITH HOFMANN SEAL, OUR MOST EXPECTED MONOGRAPHIC

It is always our most awaited monographic course. Join and enjoy this experience by preparing iconic rice recipes with Hofmann seal.


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Hofmann restaurant

+34 932 187 165

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

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