Tapas & Hotels
Hotel Tapa Tour BCN
The Hotel Tapa Tour is back for another edition, for the third consecutive year, including some of the most emblematic hotels of Barcelona and Madrid. From May 1st through the 31st different tapas will represent the distinctive cuisines of more than 20 5-star and 5-star GL hotels, which will compete for the prize for the best creative tapa in each of the categories.
The Hotel Tapa Tour provides the perfect opportunity to appreciate the close relationship that 5 star hotels have established with the gastronomic culture of Barcelona and Madrid. The tour includes hotels located all around Barcelona, from Moll de la Fusta, to the Eixample, to the narrow streets of the Gótico and as far away as Tibidabo. A genuine tour of the city’s architectural and historic sights, as well as its cuisine.
Hotel OD Barcelona terrace
Rossini Florida. Made with watermelon, vegetable juice, potato, truffle and false foi
Chef: Iván Tarragó
The list of participating hotels includes El Palace Barcelona, Fairmont Rey Juan Carlos I, Gran Hotel La Florida, Hotel Claris, Mercer Hotel Barcelona, NH Collection Gran Hotel Calderón, OD Barcelona, Ohla Barcelona, The One Barcelona, The Serras Barcelona as well as The Wittmore in Barcelona.
Capuchino Thai de gamba roja. Laksa with red shrimp, red prawn tartare, poached egg, Thai bechamel foam with coconut milk, citronella and lemon grass, dried prawn powder and xo sauce as a cocoa.
Chef: Pedro Salillas
Participants can choose between their own gastronomic tour itinerary, or follow any of the routes of the recommended Hotel Tapa Tour programme. The programme, which will be available at all participating hotels, contains detailed information about routes, tapas, prices and schedules.
Mr. Kao (Hotel Claris)
Croqueta nigiri. Rice and bechamel croquette topped with a thin slice of Mediterranean sea bass and chives, as if it were a nigiri.
Chef: Daniel Hernández
An official jury, made up of restoration professionals, will award the prizes to the best tapas of each contestant category: "Mar" (made with fish or seafood), "Montaña" (made with meat, poultry or vegetables) and "Mar y Montana".
Le Bouchon (Mercer Hotel)
Aguacate Surprise. Avocado stuffed with cooked prawn, crab and piquillo, with our cocktail sauce.
Chef: Sebastiano Volpi
In addition the participating hotels will also offer a tasting menu throughout the month of May, which can be booked through ElTenedor. The guests will be welcomed with a glass of champagne Blanc de Blancs, Rosé or Welcome Ice. The average price of the tasting menu will be around 50 Eur..
- From 01 May to 31 May