Comerç

Restaurant of the eponymous hotel, which already had a reputation in Barcelona in 1906, when, shortly after its foundation by Jean Pince and Catalina Ros, it received significant awards such as the City Council Prize for Best Establishment and gold medals in Brussels and Paris. It introduced the city to take-away service – it seems that Catalina came up with the idea of cooking her signature dish, chicken giblets in sauce, which she would offer to the churchgoers who, at noon, came out of mass at the nearby church of Sant Jaume, and take it home ready to eat. Today, as a reinterpretation Mediterranean cuisine, it has regained its position as a gastronomic hotspot for the local residents. It has achieved this by using quality ingredients, fresh, seasonal, and local, and the ideas of chef Ferran Valverde. Among its most praised dishes are the Russian salad with essence of carabinero prawns, the beef cheek croquettes with wine mayonnaise, the Balfegó tuna tataki with ajoblanco (cold garlic and almond soup) and pickled shallot, the octopus with citrus potato purée, the paella with garlic mousseline and the steak tartare with brioche and scamorza. It also offers four tasting menus, a lunchtime menu and brunch with international dishes from Monday to Sunday.