Solc, the new dining experience from Majestic Hotel & Spa Barcelona, bringing raw materials from the hotel's own vegetable garden in Maresme and fish and meat from local producers to its kitchens. The restaurant has been designed as a tribute to the most local produce used in Catalonian cuisine since ancient times with recipes that respect and extol tradition. Immediacy, freshness, origin and respect are the concepts linked to the hotel's new culinary initiative. The establishment has its own estate in the area of Maresme (a few kilometers from the restaurant and just a few meters from the Mediterranean Sea), where the vegetables are grown that are picked daily for the diner to enjoy on the menu, which is a showcase for celebrating seasonal produce.
With an ever-changing menu committed to offering only the best of regional cuisine, made by the chef Luis Llamas, who trained in some of the most well-known kitchens (such as Roca Bar—by the Roca brothers—or Nerúa Guggenheim Bilbao belonging to Josean Alija, where he learnt to revere vegetables) and is currently exercising his profession under the command of the Executive Chef at Majestic Hotel & Spa Barcelona, David Romero.
SOLC Restaurant, managed by the experienced Miquel Meneses, provides residents of Barcelona with diverse options—depending on the occasion—for immersing themselves in this tribute to Catalonian cuisine from different perspectives. So, at lunchtime from Tuesday to Friday, they can enjoy the daily set menu. Nights are the perfect time for the SOLC Taster Menu, which provides a range of flavors and aromas that are characteristic of the region's gastronomy. Succulent creations for combining with a wine list designed by the Majestic Hotel & Spa Barcelona sommelier, Pablo Fernández Rodríguez. Apart from these offerings, the Restaurant SOLC menu is available for both lunch and dinner.
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If living is good, it's even better to dream and the best of all is waking up.
Antonio Machado, 1924 (Sevillian poet and distinguished guest of the hotel)