Few hotels can be considered gastronomic. Alexandra Barcelona, Curio Collection by Hilton stands out among dozens of establishmentsIt is a place where you can have a great meal or dinner due to the quality of its offerings and meticulous service. There are three culinary proposals that combine Mediterranean traditions: … Local products and also three different and unique gastronomic spaces.
At No. 251, Calle de Mallorca in Barcelona, between Rambla de Catalunya and Paseo de Gracia, the entrance hall of the four-star hotel shares a façade with an attractive deli at street level where the art and technique of preparing meat products are on display, including sausages, cold cuts, bacon, pies and other meat preparations. The gourmet food shop shares space with La Barra, a bright, casual nook where you can eat at any time of the day.. On the first floor there is the Solomillo restaurant and you can also taste its products on the street terraces and inside the hotel, which represents the third dimension of this establishment that enhances its gastronomic offer.
Beginners to share
Through the side stairs of the sausage shop, you can reach the Solomillo restaurant on the first floor, where you can enjoy a gastronomic offer on the grounds Meats from different breeds by weight and accompanied by a wide range of sauces, salads, vegetables and a little bit of everything. A perfect presentation to share and accompany good wine. At Sirloin it’s all about this delicious cut.
Before attacking the meat, it’s best to start your agape with a plate of 3, 6 or 9 cheeses or another type of Iberian sausage, oak-fed Gran Reserva ham, Iberian sirloin from Jabugo or… A wonderful palette of Black Angus jerky, just as delicious as the PGI Bologna mortadellabut you can also bet on the proximity of the table artisanal Catalan sausages from Cal Tomás, or Canarian ham with picual and paprika from La Vera, without forgetting the foie mi cuit with toast or homemade pie.
As for meat, Diners choose everything, from breeds (Asturiana de los Valles, Cazorra, Friesian, Rubia Gallega or steak tartare)grams (125g, 175, 250, 350 or 500g), meat point, cooking method (must order Wellington), with sauces (Béarnaise, Paris coffee, blue cheese, black pepper, aged mustard, mojo herb, roasted jalapeno) or salad garnishes (lettuce and onion, as they like it in the Basque country; oak leaf, walnut and mustard sauce and fried Santa Pau beans;
Meat of different breeds
The Asturiana de los Valles sirloin is a breed raised in the Cantabrian mountain range and whose main diet is mountain pastures. With a mild and delicate flavour, it is characterized by developing high-quality meat with very little fat. The Kazura is not a race in itself; It is a concept that unites Black Angus with the best animals from northern Spain, while the Friesian is a breed native to Central Europe, arriving in Spain only in 1965. It is a dairy breed in the first stage of its life and is fattened in the second part to improve the intense flavor of its meat due to its maturity. The fourth meat available in Solomillo is the ancestral Rubia Gallega cows, cattle that were initially intended to work in fields fed on breast milk, fodder and “hot” foods such as potatoes and turnips. It’s about toLong-lived animals with mature meat with a very strong flavour. It is served in a 40-day sirloin.
In the desserts section, you should try the creamy cheesecake, the chocolate mouse with Chantilly, the hot apple tart Tatin with vanilla ice cream, or the crunchy vanilla pastry and candied hazelnuts. Dessert is best paired with one of dozens of sweet wines, including Hungarian Royal Wine Tokaji 5 Puttonyos Aszú. The hotel’s commitment to local products is reflected in the selection of ingredients with Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI), as well as in A meticulous list of Catalan and Spanish wines that complement the culinary experience. The average ticket price is 50-55 euros without drinks.
Wellington menu
A Wellington menu is also served at Solomillo, which includes meats made to this traditional recipe, accompanied by a bed of lettuce, onions, wonderfully creamy mashed potatoes and a peppercorn sauce. This menu is priced at €37 per person and can be ordered every day of the year with 48 hours notice.. They also have sirloin steak with Foie Poêle and Pedro Ximénez reduction. Also with the advent of autumn, strains such as Salers, from Kilometer 0, ecological and renewable, are being introduced. In addition, new garnishes are offered such as roasted sprouts with garlic, fried chili peppers, sweet potato puree and seasonal mushrooms.
Sirloin bar
La Barra del Solomillo is modernity, a new gastronomic concept with signature tapas and preserves. Solomillo Restaurant, known for its unique “meat by weight” proposition, introduces a new phase in its gastronomic offer by redesigning its old delicatessen, which has been transformed into an attractive establishment in its own right. This new space reinterprets The essence of traditional charcuterie, which includes a selection of high-quality tapas, platters and preservesdesigned to be enjoyed in a casual setting, but with the same character as restaurant dining.
Among the new offerings, the duo of steak brioche, salmon tartare, Cantabrian anchovies and the house’s famous tuna salad stand out, and they are the real heroes of this renewed culinary experience. All this is accompanied by dishes based on sirloin and sirloin The famous homemade rubia gallega burger.
La Barra del Sirloin invites you to discover a closer format, where the product remains the central focus. Its menu combines the traditions of Spanish tapas with the careful selection of ingredients that characterize Solomillo, providing an exquisite experience An ideal suggestion for both an aperitif and a snack. With this redesign, Solomillo reinforces its commitment to evolution without losing its identity, creating the perfect meeting point for lovers of good food and Barcelona’s most authentic atmosphere. In addition, they have a takeaway service and various spaces for private or corporate events, perfect for the upcoming Christmas.
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