Solomillo restaurant sells meat by weight, but La Barra is a casual corner of an upscale delicatessen

The entrance to the hall of this four-star hotel, located at Calle Mallorca 251 in Barcelona, ​​between Rambla de Catalunya and Paseo de Gràcia, shares its façade with an attractive deli at street level, where the art and technique of preparing meat products, including sausages, cold cuts, prosciutto, pate and other meat products, is on display. This upscale delicatessen shares space with La Barra. La Barra is a casual, bright corner where you can dine at any time of the day.. On the ground floor is the Solomillo restaurant, whose products can also be tasted on the street terrace and the hotel’s own terrace. This represents the third dimension of this establishment that integrates the gastronomic offering.

Starter to share

Access the Solomillo restaurant on the ground floor via the side staircase of the sausage shop, where you can enjoy gourmet cuisine based on the menu below. Separate the different breeds of meat by weight and serve with different sauces, salads, vegetables, and everything else.. It’s an ideal plan to share with a delicious glass of wine. With sirloin, everything revolves around this delicious cut.

Before attacking the meat, it’s best to start your agape with a board of three, six or nine cheeses, or Iberico sausage, acorn-fed ham from Gran Reserva or Iberico presa loin from Jabugo. A great board of black angus jerky that tastes just as good as PGI Bologna’s mortadellaBut you can also bet on whether Cal Tomas’ artisan Catalan sausage or La Vera’s Canary Island prosciutto with picual and paprika will be close to the table. Don’t forget to try the Foami Cuit on toast or the homemade pâté terrine.

Regarding meat, Diners choose everything from a variety of varieties (such as Asturiana de los Valles, Casulla, Frisian, Rubia Gallega, or Steak Tartare).basis weight (125g, 175, 250, 350 or 500g), meat point, cooking method (Wellington must be ordered), sauce (Béarnaise, Paris coffee, blue cheese, black pepper, old mustard, herb mojo) , roasted jalapenos) or salad accompaniments (basque lettuce and dressed onions, oak leaves, walnuts, mustard vinaigrette, sautéed Santa Pau beans, creamed spinach, foie gras or bone marrow schnitzel).

different varieties of meat

The Asturiana de los Valles sirloin is bred in the Cantabrian Mountains and feeds primarily on mountain grasses. It has a mild and delicate taste and is characterized by high-quality meat with low fat content. Kazoora is not a race per se. Although the concept combines the Black Angus with the best of northern Spain, the Friesian is a breed native to central Europe and did not arrive in Spain until 1965. In the first stage of its life it is a dairy breed, and in the second stage it is fattened to improve its rich meat flavor through aging. The fourth meat available in Solomillo is the heirloom Rubia Gallega. This cow was originally destined to work in the fields, where it would eat milk, fodder, and “warm” food such as potatoes and turnip heads. it is aboutIt is a long-lived animal with mature meat that is packed with flavor. The sirloin is aged for 40 days before serving..

In the dessert section, try the creamy cheesecake or chocolate mouse with chantilly, the hot apple tarte tatin with vanilla ice cream or the crunchy vanilla and candied hazelnut puff pastry. Pair your dessert with one of the dozens of sweet wines available. Among them, Hungarian Royal Tokaji 5 Putnhos Assu stands out. The hotel’s commitment to local products is reflected in its selection of raw materials with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). A carefully selected list of Catalan and Spanish wines to complement your culinary experience. The average ticket costs between 50 and 55 euros without drinks.

wellington menu

Solomillo also offers a Wellington menu with meats made to this traditional recipe, served with lettuce and onion garnish, and exquisitely creamy mashed potatoes and pepper sauce. This menu is priced at €37 per person and can be ordered every day of the year with 48 hours’ notice.. There is also sirloin with forepoère and Pedro Jiménez reductions. Also, with the arrival of autumn, ecological and renewable varieties such as Salah from Kilometer 0 are introduced. Additionally, new garnishes will be introduced, including grilled sprouts with sautéed garlic and chili peppers, sweet potato puree, and seasonal mushrooms.

sirloin bar

La Barra del Solomillo is an innovative, new gastronomic concept with tapas and specialty jams. Known for its unique “meat by weight” proposition, Solomillo Restaurant presents a new level in gastronomic offerings, having redesigned an old delicatessen and transformed it into an attractive establishment in its own right. This new space is A carefully selected selection of high quality tapas, dishes, jams and more that captures the essence of traditional pork.designed to be enjoyed in a more casual setting, but with the same gastronomic seal as the restaurant.

Among the new proposals, Steak Tartare Brioche Duo, Salmon Tartare, Cantabrian Anchovies and the house’s famous tuna salad stand out as the real protagonists of this new culinary experience. All of this is accompanied by sirloin and sirloin-based dishes. Famous homemade Rubia Gallega burger.

La Barra del Sirloin invites you to discover a closer format, where the product remains the central axis. Its menu combines the Spanish tapas tradition with the carefully selected ingredients that characterize Solomillo. A perfect suggestion for both an aperitif and a snack. With this redesign, Sololmillo strengthens its commitment to evolve without losing its identity, creating the ideal meeting place for lovers of good food and the most authentic Barcelona atmosphere. We also have takeout services and a range of spaces perfect for private and business events, perfect for the upcoming Christmas.