Enoteca Paco Pérez

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"Inside Hotel Arts Barcelona, this two-Michelin-starred restaurant uses seaweed sourced from Galician small-scale producers to create butters, emulsions and even chocolate desserts infused with codem, laurencia, kombu and wakame, spotlighting algae as a refined, versatile ingredient rather than a curiosity." - CNT Editors

"Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the Sea bass in a sea of seaweed, with a wonderful sauce that releases the freshness of the ocean to the fullest." - Michelin Inspector

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"The bright-white dining room has a distinct air of sophistication. Everything is impeccable, from the pristine white tablecloths, to the spacious table setup and the staff in their immaculate uniforms. Chef Paco Pérez is an El Bulli alum, one who took off from the Adrià universe and went off earn six Michelin stars in his own right. His love of “mar i muntanya” (Catalan for surf ‘n’ turf) is present in so many of his dishes, which include some delightfully unorthodox blends like, say, cuttlefish and truffle, or crab and mushroom, or elaborate dishes like sea bass cooked with wild mushrooms, mussels, and a pork reduction." - Isabelle Kliger, Gemma Askham

Chef Spotlight: Paco Pérez Blends Gastro with Personal

"The cool palate of Enoteca Paco Pérez in Barcelona’s Hotel Arts beckons, a beachy elevated reprieve from the city just a stone’s throw from the sea. And one evening this spring the entrance framed its owner, celebrated food auteur Paco Pérez, a warm contrast as he clasped the hands of entering diners before eventually retiring to the kitchen, where he would then prepare dishes for the tasting menu that night." - Vanita Salisbury

Chef Spotlight: Paco Pérez Blends Gastro with Personal

"A beachy, elevated reprieve inside Barcelona’s Hotel Arts just a stone’s throw from the sea, this two-MICHELIN-starred dining room sees Paco Pérez clasping the hands of arriving guests before slipping into the kitchen to prepare a tasting menu he describes as “Mediterranean with an international flair.” Influences from his travels appear in a starter that uses avocados from Central America, while precise, elegant technique defines a red mullet starter served alongside a bulbous mimetic of mussel and those avocados, with the fish treated using blossom water. Other bites include a duck tartare tapas whose Figueres duck pairs with hoisin, a sauce Pérez says he fell in love with in China. Two favorites illustrate past and future: a creamy rice channeling the Catalan “mar i muntanya” landscape that marries sea urchin with melanosporum truffle and demands patience and technique, and white carbonara “espardenyes” featuring sea cucumbers (“sea slugs”), created for the restaurant’s 10th anniversary in November 2018 to spotlight the high quality of local seafood, fish, and mushrooms." - Vanita Salisbury