· Studio Miramar ·
The Studio Miramar restaurant (aforetime Forestier Restaurant) is the perfect place to enjoy a delicious meal in a unique setting, where you can enjoy unique views over the city and the Mediterranean as well as Jardines Forestier
The cuisine is a mixture of the most avant-garde dishes with creative touches, and market cuisine with local tradition.
Our chef brings us his gastronomic proposal through a full lunch menu from Monday to Friday and an exquisite tasting menu and an extensive menu every day of the week.
The winery has a fine wine list with the best designation of origin.
Breakfast 7:30am to 11:00am - Lunch 1:30pm to 3:30 pm (Open every day) - Dinner 8:00pm to 11:00pm (Closed Sunday night. From April 21st open every day)
Menu
TO SHARE
Boletus croquettes
Iberian Ham with “coca” bread and tomato
Pumpkin and sweet potatoes cream soup, mushroom ravioli, caramelized peanuts and hazelnut oil
Seared scallops, crunchy pig jawl, Iberian bacon, chanterelles and céleri purée
Confit artichokes, foie and sweet onion
Cocktail "Amelie" oyster trio with salicornia and yuzu foam
Sauteed mini vegetables, salsify, mushrooms and truffle
Grilled squid, ink and tomato "chimichurri"
Wagyu carpaccio, hoisin emulsion and herbs
Burratina with grilled eggplant and smoked eel
OUR RICE AND PASTA
Duck confit rice, shitake and eggplant
Baby squid, rock fish and sea urchin soupy rice
Free range chicken rice and boletus
Rice with seasonal mushrooms and Duroc pork rib at 62o
MAIN DISH
Cod confit with stewed chickpeas, artichokes and its tripe
Grilled turbot, lotus root, spring onion and sea juice
Sea bass with mini carrots and seafood reduction
Monkfish tail with “l’all cremat”, prawns, confit and crispy potatoes
Free range chicken, foie and truffle sauce cannelloni
Marinated deer loin, chestnuts, kumquat and pumpkin puree
Old cow entrecote matured (40 days) and mini vegetables with herb butter
Beef fillet with onion compote, mustard, confit shallots and potato ingot
DESSERTS
Orange and walnut plum cake with yuzu cream
Praline coulant with almond and nougat ice cream
Tonka bean, pumpkin and caramel mousse
Freshly warm apple cake and vanilla ice cream
Rhum baba with citrus
Tasting Studio
TAPA
Chef's appetizer
Wagyu carpaccio, hoisin emulsion and herbs
STARTERS
Confit artichokes, foie and sweet onion
MAIN COURSE
Baby squid, rock fish and sea urchin soupy rice
Beef fillet with onion compote, mustard, confit shallots and potato ingot
DESSERT
Cream with citrus
Praline coulant with almond and nougat ice cream
BOOK IN OUR RESTAURANT
For reservations of more than 9 people, please contact sales@hotelmiramarbarcelona.com
We inform you that the data included in this document are included in the databases owned by Hotel Miramar Barcelona S.A. At any time you can exercise the rights of access, rectification, opposition, limitation and, where appropriate, portability or cancellation, sending an email to rgpd@hotelmiramar.com or to the postal address C/ Plaza Carlos Ibáñez 3, 08038, Barcelona, España, indicating as Subject: "RGPD: Affected Rights", and attaching a photocopy of your ID or any other document, analogous in law, as indicated by law. More information.
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Best rate guaranteed.
Free indoor car park.
Free access to spa.
Welcome drink
