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SOLC Brunch, Hotel Majestic

Weekend mood

By Brian Gallagher 08.11.21

Brunch is one of the more civilised food trends to have been adopted over recent years in Barcelona. The word alone conjures up images of sleeping in at the weekend, lazy mornings stretching into midday, meeting friends or family, a boozy Bloody Mary, a variety of all sorts of food – combining breakfast and lunch - and staying way too long at the table. When the venue is as beautiful at the Hotel Majestic and the food is by Nandy Jubany served at SOLC the temptation is hard to resist.

Everyone should try brunch at SOLC, if for no other reason than to experience a proper weekend Brunch with the ideal ambience as well as the cuisine of course. When it opened SOLC established its reputation on the provenance of its raw ingredients, not just a provider – customer relationship but a collaboration to bring the best seasonal ingredients to the table. This is still the case now with the re-imagined SOLC brunch with its glass of champagne and renowned buffet of desserts.

  • SOLC Brunch, Hotel Majestic BCN
  • SOLC Brunch, Hotel Majestic BCN
  • SOLC Brunch, Hotel Majestic BCN

     

    Everything has been carefully thought through to provide something for everyone. It’s even Covid friendly, with adapted dishes and serving to ensure the highest standards of hygiene. Starters, served on a platter tower, eggs, fish meat and the obligatory Moët & Chandon.

  • SOLC Brunch, Hotel Majestic BCN

     

    Among the highlights of this season are; for the cold starters, our pate en "croûte" with homemade pickles; Coll de Dama figs, tomato and Pecorino sheep’s milk cheese; the renowned Oysters, Delta Razor Clams & cooked prawns. Then comes the warm dishes like the Eggs Benedict & free-range Chicken Cannelloni; Sea Bass in a puff pastry crust with chorón sauce; and Beef Tenderloin with green pepper and cerilla (finely cut chips) style potatoes.

  • SOLC Brunch, Hotel Majestic BCN

     

    In the case of desserts, a buffet will be set up that will allow customers to select from among the most successful cakes of Marc Perez, the hotel's pastry chef, such as the lemon and hazelnut cake; "gâteau" de savoie; caramel cream and crunchy "pâte à choux"; Vanilla Saint Honors; Baba with lemon ganache; or the Majestic chocolate cake & hazelnut praline.

  • SOLC Brunch, Hotel Majestic BCN

     

    The beautiful dining space looking over the planted courtyard on the first floor of the hotel allows daylight to flood inside. The impeccable service and friendly staff are the other reason to try the weekend brunch at SOLC. One of life’s luxuries that make facing the week ahead much more manageable.