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30/10/2015
Those looking for a short-haul Christmas escape can take advantage of Hotel Arts Barcelona’s waterfront location, jaw dropping Bruce Graham design and a series of seasonal menus and events including a festive floristry class, two Michelin starred Christmas menu, tapas-inspired Christmas dishes, and a 007 themed New Year’s Eve ball.
Staying true to form as a leader in design, Hotel Arts Barcelona is working with acclaimed Australian floral designer Donna Stain who will design a spectacular ‘Christmas forest’ giving guests the chance to journey through a series of artistic totems made up of mirrors, twinkling lights and beautifully decorated glass sculptures. Thanks to the use of natural pine and holly berries the forest will radiate a wonderful Christmas aroma. Attracting visitors to enter and explore, the installation will be full of light and reflection and has been created to encourage feelings of joy, happiness and optimism that are associated with the festive season. Guests looking for inspiration for their own homes can join a festive floral workshop with Donna Stain on the 12th December 2015.
At two Michelin starred restaurant Enoteca, Chef Paco Pérez will elaborate a fine-dining festive menu to combine traditional ingredients with his own avant-garde techniques. Served from the 24th – 26th December 2015, a six-course menu will include a number of bite-sized Christmas snacks to start, followed by four creative Christmas courses including Pumpkin Cream with Cheese and Caviar, Scallop with Artichoke, Truffled Sole Meunière with Wild Mushroom Muille Feuille and Christmas Poulard Chicken.
At Arola, Chef Sergi Arola uses imaginative reinterpretations of traditional tapas dishes for a more casual Christmas menu, which includes five Mediterranean appetizers such as Stewed Ox Tail Ravioli with Foie Gras ‘Arola Style’ Spanish Omlette. To follow, there is Truffled Christmas Cannelloni and ‘Escudella’, a traditional Catalan casserole. The menu is finished with local Christmas traditions including the ‘Tió de Nadal’ and other gastronomic ‘Christmas Suprises’.
Those looking to treat themselves on Christmas morning can visit Café Veranda for a blowout brunch, served until 3.30pm. The informal restaurant will serve a host of dishes inspired by the Boqueria market place (including Scallop & Sea Urchin Ingot and Fresh Burrata & Tomato Salad), by Christmas tradition (Pumpkin & Orange Soup) and by the sea (Galacian Oysters, Langoustine, prawns, rock snails, lobster and mussels).
Hotel Arts Barcelona will host one of the Europe’s most glamorous New Year’s celebrations in its staggering Gaudí Ballroom – this year inspired by secret agent 007. Guests will experience a red carpet photo-call arrival, followed by a Lauren Perrier Champagne reception and Ice Bar serving Dry Martinis, shaken not stirred, whilst iconic secret agent film sequences are displayed on screen. There will be show cooking with oyster, truffle, tuna and Iberian ham stations and an epic Gala Dinner created by chef Antonio Sáez. Another highlight of the Gala Dinner event will be 007-inspired music played by live orchestra. Guests will be given chips to try their luck at a Poker table and can then party the night away to one of Barcelona’s best DJ’s.
Those not attending the Gala Dinner can enjoy cocktails and special menus at Enoteca and Arola along with access to the after party in the Gaudí Ballroom so that they can dance the night away in style. The delights of Enoteca will be moved to the ‘Arts 41’ space giving impressive views over the Mediterranean Sea. A seven-course menu will commence with appetizers such as Quail Egg in Tempura with Sea Urchin and Smoked Eel and Apple Sandwich followed by dishes including Cauliflower Caviar with Gold Selection Oscietra Caviar and Truffled Gnocchi with Egg Yolk and Blue Lobster. The Arola New Year’s Eve Menu sees out 2015 with 5 appetizer including ‘Chicharrón Iberian pork crackling with honey and red fruits and Crispy Cuttlefish Rice with Creamy Roasted Garlic. These are followed by three exquisite dishes Jerusalem Artichoke Cream with Wild Mushrooms, Quail Egg and Truffle, Low Temperature Sole with Cavier and Lamb with Apple, Payoyo Cheese and Winter Truffle, and topped off with a Happy New Year Truffled Egg.