b-served Gastronomy
Solomillo, Restaurant and Delicatessen
Gastronomy and design
Solomillo is a new gastronomic offering situated right at the heart of Barcelona’s Eixample neighbourhood, between Passeig de Gràcia and Rambla Catalunya. There are two different spaces and two different offers, although there is an overall theme; On the ground floor a Delicatessen counter with a terrace on C/ Mallorca where a selection of cheeses, cold meats and market produce is served. And on the first floor the Restaurant, a reinterpretation of the traditional brasserie where the focus is simple and to the point: meat by the weight.
“This is a pioneering project in Barcelona based on a themed restaurant where diners can enjoy sirloin steak, the premium cut of all meats – sourced from three different cattle breeds – served to their liking depending on how they like it cooked, served and what garnish they prefer,” explains Enrique Valentí of Algo se está cociendo which was commissioned by the hotel to come up with the restaurant concept and the gastronomic approach.
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The flagship product is the famous sirloin steak and an unusual approach based on the concept of ordering by "weight." Once diners have chosen the breed, season permitting (Salers, Blacl Angus Nebraska, Fresian, Blond Galician Wagyu, among others) they then must choose the weight and how it’s cooked, as well as the accompanying sauces - bearnaise, Cafe de Paris, blue cheese, black pepper, mustard or herbal mojo - and side dishes, ranging from salads, potatoes, vegetables or other accompaniments (rice, pasta, beans or sauerkraut).
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The ground floor Delicatessen has its own street entrance independent to the Alexandra, with a terrace directly in front, the main gastronomic offering consists of Iberian cold cuts meats together with quality local produce and excellent cheeses, more than 25 references to choose from, all produce selected by Eva Vila of Vila Viniteca who is an expert in gourmet products.
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The shared table at the Delicatessen section of Solomillo
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Combining a very specific cuisine with a very particular approach to the interior design which was conceived by the Barcelona based studio Borrell Jover Architects, who have exclusively used materials and products from RED (Reunión Empresas de Diseño). Furniture, light fittings, fabrics, cladding and decorative objects are all sourced from Spanish firms, the first floor restaurant space is modern and warm with a carefully designed seating area that has the capacity to cater for large groups or individual tables. Timber and ceramic tiles are used to great effect. The ground floor is dominated by the central bar with a shared table to one side and counter seating adjacent to the main window overlooking the street.
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According to Carolina Borrell, the director of the Hotel Alexandra, “the gastronomic philosophy of the Hotel Alexandra has shifted towards specialization in meat and premium charcuterie,” while the culinary offering has also been extended to the hotel terrace, located within the courtyard which is open all year and also features a menu designed by Enrique Valenti. Also one of the most spectacular courtyards in the city centre and till now one of its best kept secrets.
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- Solomillo, Restaurante y Charcutería
- C/ Mallorca, 251
- 08008 Barcelona
- Restaurante: Lunes y martes de 13.00h a 15.30h. De miércoles a sábado de 13.00h a 15.30h y de 20.00h a 23.00h. Domingo cerrado.
- Charcutería: de 10.30h a 01.00h (ininterrumpido). Abierto todos los días del año.
- Telf. 93 467 77 55
- www.restaurantesolomillo.com