Taverna Hofmann is our casual and home-style cuisine proposal, which has been passed through the Hofmann sieve. Recipes and timeless dishes interpreted by our Chefs with the most careful and surprising presentation. An experience for the senses.
Tapeo, grilled dishes and Spanish cuisine in a warm modern place with a wall of stone and soft lights.
At Taverna Hofmann, you will find a kitchen where the quality of the local product is paramount and the house's hallmark is not lacking: homemade bread and freshly baked desserts from our Hofmann Pastry Shop.
"Coca" bread with tomato and extra virgin olive oil
Iberian cured ham and bread with tomato
See and mountain croquette
Tomato salad, burrata cheese and bonito confit with basil ice cream
Galician blonde tartar with fried capers
Normandy oyster with basil oil and "salmorejo" foam
Candied and grilled artichokes with smoked dewlap
Chinese bread stuffed with salmon "Gravlax" and "crème fraîche"
Grilled vegetables with their sauces
Papillote of molluscs with tomato sauce and cured ham
Egg at low temperature with mashed couliflower, eel and teriyaki saluce
Spiced potatoes with "cap i pota"
Squid andalusian style with yuzu emulsion
(for 2 peolpe)
Grilled steak and marrow rice
Sticky red shrimps rice
Grilled day fish
Cod with "ajoarriero", crispy gut and "pilpil"
"Suquet" of monkfisch with puree and emulsion of almonds
Grilled octopus with creamy and crispy potato
Parmentier truffled/ Grilled vegetables/ Fried potatoes/ "Escalivada"
Romesco/ Bearnese Sauce/ "All i oli"/ Oporto Sauce
Monday to Saturday, 13:00 to 15:30 and 20:00 to 23:30
Closed on Sundays, Bank Holidays
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.
Market cuisine, current and intuitive for those who wish to learn to cook with basic techniques and an entertaining and 100% practical learning. In this course, various menu proposals will be developed so that you can apply it both in a professional and personal environment.
Rice is a staple food in many culinary cultures, and ours is also present as the basis of one of the best known dishes in our kitchen.
In this course, we will teach you to prepare different types of rice as well as to improve your techniques and cooking, under the Hofmann seal.
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.
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 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.