Enoteca @ Hotel Arts

The story

Enoteca Paco Pérez Barcelona: Modern Mediterranean Fine Dining

The chef and the kitchen

At Enoteca Paco Pérez in Barcelona, modern Mediterranean cuisine takes center stage within the grounds of the Hotel Arts. Chef Paco Pérez approaches each plate as a study in simplicity, framing the menu around his Mar d’Amunt philosophy. The seasonally driven offerings highlight local farm produce alongside pristine seafood, letting ingredient quality guide every technique. This grounded approach earned the venue two Michelin stars and recognition from the We’re Smart Green Guide with its top three radish score.

Seasonal plates and wine pairings

Diners navigate a rotating menu that shifts with harvest cycles, ensuring vegetables and proteins arrive at peak ripeness. The sommelier team supports these creations with a cellar holding more than seven hundred labels. Guests can also taste K22 Bonesvalls, a limited red and white release crafted exclusively for the venue alongside winery Alemany i Corriò. This focused pairing strategy complements the Mediterranean cooking style without overwhelming the natural flavors of each course.

The dining space and setting

Quiet elegance defines the main dining room, which reflects the refined service standards of the parent hotel. Guests follow a smart casual dress code while settling into tables positioned for unhurried conversation. Operations continue Tuesday through Friday evenings and offer both a set lunch menu and dinner seating on Saturdays. Polished finishes and muted soundscapes create a calm backdrop for extended meals.