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Themed Gastronoy at the Claris

White asparagus

By Brian Gallagher 02.05.16

Roberto Holz is man with a mission, the director of the Claris Hotel’s gastronomy wants to establish white asparagus as the new Calçots (spring onion), Roberto is originally German and although he has worked all over the world, including the Hotel Arts he has a special memories for this dish which is so appreciated in more northern lattitudes. In collaboration with chef Víctor Ibáñez, La Terraza del Claris, a special gastronomic menu has been created that reflects not only the delicious nutritional qualities of white asparagus but also its aesthetic charm. Only available at the terrace restaurant of the Hotel Claris between the 2nd and the 15th of May.

Beloved by the Egyptians, the Romans and the Greeks Asparagus officinalis is a spring vegetable, a perennial plant species that was once classified with onions and garlic but now is catalogued under the Asparagaceae family of plants. The difference between white and green asparagus is that the white variety comes about from the process of etiolation which is the deprivation of light. The earth is kept mounded around the emerging stalk, depriving it of light, preventing it from producing chlorophyll, hence there is no green colour to the stalks.

  • The Hotel Claris terrace

    Vichyssoise of white asparagus, poached quail eggs and Oscierta caviar

  • The Hotel Claris terrace


    The tasting menu is paired with selected wines but can be savoured on its own. Consisting of five courses (not counting the aperitif) the flavours, textures and contrasting temperatures are genuinely surprising and will be a source of discovery for many diners. There is plenty of variety and for anyone who is worried about asparagus dominating the proceedings, one of the stand-outs is the organic chicken with watercress parmentier (spectacular) served with two varieties of asparagus. The combination of the spring weather, the location (one of Barcelona’s most celebrated roof top terraces) under the stars and this specially created menu is magical in its mixture of experiment, tradition and flavours. Hopefully this will be the first year of many more to come.

  • The Hotel Claris terrace

    Free range chicken in its own juices, watercress parmentier and asparagus varieties

  • The Hotel Claris terrace


    Chef Victor Ibanez has worked in the kitchens of restaurants Les Marines (one Michelin star), Martin Berasategui (three Michelin stars) and restaurants L'Emporda and Àbac Odyssey (two Michelin stars). He previously served as head chef at the La Venta restaurant, chef at the Grand Marina Hotel as well as the Hostal La Gavina, among others.

    In 2009 he was runner-up in Spain the competition "Chef of the Year" and a finalist in the first global contest "Best Restaurant Dessert 2007" school-Restaurant Espai Sucre. In his time as a teacher, he has worked as a chef in section options at the School of Hospitality Joviat and responsible for training in the school restaurant. He has also taught at cooking courses Area Economic Promotion de l'Hospitalet de Llobregat.

  • The Hotel Claris terrace
  • La Terraza del Claris
  • Claris 5*GL
  • Pau Claris, 150
  • 08009 Barcelona
  • telf. + 34 93 487 6262
  • www.hotelclaris.com