SOLC Restaurant: From farm to table
The beginning of a journey
Every dish has a starting point, a place where the ingredients are sourced, reared or cultivated; the selection of this raw material is probably as important if not more important than the cooking techniques used in its preparation. At SOLC the restaurant belonging to the Majestic Hotel & Spa Barcelona the selection of every ingredient represents a relationship with the provider, from cheeses to sobrasada, meats to poultry, seafood to bread. Each and every provider with their own story and unique product, a lifetime’s work, a shared vision.
The very beautiful SOLC restaurant interior, located on the first floor of the Majestic Hotel & Spa whose main entrance is on the corner of Paseo de Gracia and c/ Valencia, is a wonderful setting to become familiar with all these products. Under its leafy arbour (the work of painter Christian Pankoff), SOLC pays homage to local seasonal produce with a menu that is constantly being adapted to reflect the changing seasons put together by chef Luis Llamas, under the watchful eye of the hotel’s executive chef, David Romero.
Chef David Romero with Sr. Cabrafiga, the farmer who cultivates the vegetables and legumes used in the dishes at SOLC
Photo of the SOLC chefs Luis Romero and Luis Llamas
Among the highlights of the spring/summer menu prepared using produce from the hotel’s impressive collection of providers are; Xesc Reina sobrasada (type of cured pork meat) with country honey and La Gargóla cheese; Ajoblanco (savoury cold soup) with Vilanova red prawn, by Marian Gamba; Pau Santamaría tender beans with chard from the Can Met farm served with pork broth; GrauBlau ‘fish of the day’ with pil pil of white asparagus; Cal Tomás Xisqueta lamb stew served with carrot and caraway cream.
Guests and members of the public can see first hand the provenance of the raw material behind SOLC with a visit to the Can Met estate on the Mareseme, where its vegetables are cultivated. Located just 30 minutes by car from the hotel en Argentona. The "Farm to table" experience is one of the Majestic Eperiences, a series of experiences curated by the hotel created to provide a more in-depth understanding of cultural and gastronomic themes. "Farm to table" includes three stops, the first of which takes place ar Can Met with Mr. Cabrafiga, the farmer in charge of cultivating and harvesting the vegetables prepared at SOLC. The second stop happens at the Alta Alella winery, also in the Maresme region, where visitors are guided around the vineyards that produce the exclusive AA Cau d'en Genís Cuvée Majestic a wine exclusive for the Majestic Hotel & Spa Barcelona, in addition to the spectacular scenery with sea views, a tasting session for other wines produced there and a general explanation of the processes involved in their production. And finally back to the Majestic for lunch at SOLC.
Complete list of providers:
Vegetables from the Can Met estate, the hotel's kitchen garden located on the Maresme, www.hotelmajestic.com
Fish from GranBlau, www.granblau.es
Seafood from Mirian Gamba, email@example.com
Sobrasada from Sobrassades Xesc Reina, www.sobrassadesxescreina.com
Olive oil from Fincas La Gramanosa, www.fincalagramanosa.com
Chicken from Pollastres ecològics Torre d’Erbull, firstname.lastname@example.org
Meats and cold cuts from Cal Tomás, www.ecologicaltomas.com
Breads and baked items from Forn Sant Josep, email@example.com
Cheese by Formatgeria del Miracle, frutas y hortalizas de Pau Santamaría, www.formatgeriaelmiracle.coop
Wines and cava by Alta Alella Mirgin, www.altaalella.wine
- Restaurante SOLC
- Majestic Htel & Spa,
- Passeig de Gràcia, 68,
- 08007 Barcelona
- telf. 93 488 1717