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Awarded a Michelin star in 2004, Hofmann's cooking philosophy fuses traditional styles and techniques, with marked Mediterranean roots, based on respect and the best selection of raw materials and boasting a surprising presentation. They take traditional recipes and merge them with Catalan cuisine using the most innovative techniques.
In fact, Mey Hofmann's influence goes beyond her cuisine and into the field of culinary philosophy: for decades the chef, whose passing we mourned in 2016, taught at her cooking school, and has left her legacy with a good number of Barcelona chefs (many are the foreign restaurateurs who came from abroad to study with her).