Arola Brings Gourmet Tapas to Hotel Arts Barcelona

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arola-brings-gourmet-tapas-to-hotel-arts-barcelona

No matter where you go in Barcelona, you are bound to find delicious tapas. But nothing compares to the gourmet and fine dining tapas from Arola in the Hotel Arts Barcelona.

This highly sophisticated and refined beachside terrace in Barceloneta’s Ritz Carlton offers some of the most creative cocktails and innovative cuisine in the city. Lead by Chef Sergi Arola, the restaurant gives off a comforting and relaxing environment.

From the elegant yet subdued ambiance that compliments the ocean view with blue glass and open floor to ceiling windows to the 700 bottle wine collection that sits on display in the center of the space, Arola invites guests to soak in the Mediterranean flavor and enjoy a refreshing Spanish experience.

Surrounded by extensive gardens with their very own “urban orchard,” Arola uses fresh herbs directly from its landscaping. With a plush outdoor lounge overlooking the sea, it’s easy to lose a few hours basking in the sun while sipping on one of Diego Baud’s signature cocktails.

MiLLENNiAL was invited to taste the culinary genius of Arola complimented with the most aesthetically astounding cocktails we have ever seen.

The Menu

Cocktails

“HOLY SMOKES”

mezcal, pink peppercorn honey, and hellfire bitters

The décor was incredible with the honeycombs and bee garnish!

“ABUELO MOJITO”

rum, mint, lime and a touch of honey

“A drink so relaxing it needed it’s own chair.”

Millennial Magazine - hotel-arts-barcelona-arola

Appetizer

PAN CATALAN

toast, garlic, tomato, olive oil, and salt

Tapas

AROLA’S PATATAS BRAVAS

“salsa brava” and garlic mayonnaise

BEEF TARTAR

hand chopped and marinated in soy, ginger and wasabi

THE SCALLOP

marinated, cucumber, apple and placton

FRIED OCTOPUS TEMPURA

chipotle mayonaise, crispy yuca , and crème fraîche

GREEN ASPARAGUS AND MORELS

mushroom cream and escalivada ground pepper

THE RAVIOLIS

oix tail cooked in red wine, double chin of pork, foie gras and wild mushrooms

HAKE BITES

fried with mayonnaise

WAGYU 36

slow cooked ribs with Ponzu vinaigrette and crudités

 

To book a reservation or enjoy a cocktail on the terrace visit Arola Restaurant.

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Britt Hysen

Editor

Los Angeles

Britt Hysen is the Editor-in-Chief and founder of MiLLENNiAL. In addition to being a media entrepreneur, Britt is a passionate humanitarian, international speaker, and an expert on all things related to the global millennial.

All posts by Britt Hysen

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