Chef Paco Pérez has earned two Michelin stars for his Enoteca, a heavyweight in Barcelona in its own right. Pérez also saw his Miramar restaurant in the Catalan city of Llançà get its second Michelin star. Few chefs can translate the flavour of the sea into haute cuisine the way he does, and his craft speaks to the imagination.
The heights Enoteca's 'espardenyes' (Mediterranean sea cucumbers) have hit make them deserving of their own chapter in Catalan avant-garde cuisine, and the rice dishes will satisfy the biggest food snobs and Catalan cooking fundamentalists alike. Surrendering to the restaurant's fragrant rice with lobster is the best way to pay tribute.
The highly-esteemed chef has created an enticing menu which translates the flavours of the sea into haute cuisine and his imaginative approach to local and traditional ingredients. The heart and soul of Mediterranean cooking is rendered in elegant dishes that follow a philosophy of high-quality raw ingredients, simplicity and elegance.
Enoteca has been a reference in the gastronomy map of the city since its opening in 2008, bringing clients and the local public the opportunity to taste an exquisite menu adapted each season of the year in one of the best wine cellars on the sea shore. The restaurant is located in the five-star Hotel Arts, a benchmark for luxury hotels in Barcelona.