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.
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.
Curso practido dirigido a los apasionados de la gastronomía italiana en la que aprenderás a elaborar distintos tipos de pasta tanto fresca como seca y descrubrirás todos sus secretos.
On a recent visit to Barcelona, the editors of CGA magazine have recommended in their travel pages the visit to the city of Barcelona and some of its most beautiful and emblematic places.
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.
The gastronomic and travel blog Devour Tours, has recommended the Hofmann restaurant as one of the 3 best options, with a Michelin star, to eat in Barcelona.
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.
As every year Hofmann offers his particular interpretation of the "Cocas de San Juan". Original creations to celebrate the most magical night of the year.
The La Seca Hofmann tasting space, located in the Espai Brossa Theatre, opens the menu with a selection of very, very healthy dishes, ranging from toast to creams to the most appetizing salads.
Yesterday began the gastronomic event Tast de la Rambla where Hofmann participates with a delicious Baba Bubble.
This year Hofmann participates in the gastronomic meeting TAST a LA RAMBLA with a creation of master pastry Miquel Guarro.
Today the festivity of Santa Rita is celebrated in Casa Vicens with free visit and sale of candles and Hofmann chocolates in the shape of a rose in favor of the NGO Cultivalia Senegal.
In the Hofmann restaurant, we offer a new menu proposal at night, Monday to Thursday, for €58
After the success of the last May 2 in our first Open Day, on May 16th we will celebrate a new edition. A Open Day in which you will be able to know the facilities, the professors and the Hofmann school training offers.
Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.
Silvia Hofmann gives the great Mona of the showcase to Thais Sánchez, representative of the Casal d´Infants.
Sant Jordi is an exciting day, where books and roses flood the city, synonymous with love and friendship.
Farm Animals, is the theme that has inspired the new collection of Figures Easter Hofmann this year. From premium chocolate and no added colorants, 100% natural.
From March 20 to 24, The Hofmann School participates with a stand in the Saló de l'Ensenyament, which is held in Fira de Barcelona.
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.
La Escuela de Hostelería Hofmann se convierte en el catering preferente de la primera obra de Antoni Gaudí, pudiendo alojar cenas en su recinto con el sello del restaurante.
Hofmann gestiona también la cafetería del recinto, donde ofrece su propuesta dulce y salada a los visitantes de la casa.
Hofmann y Casa Vicens. Dos referentes de la ciudad de Barcelona que ponen en común el pasado con el presente mediante el aprendizaje de antaño y una puesta en escena con la más alta calidad en todos los detalles.
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.