Barcelona has a new Chef. After two years as the Cuisine Second Chef of this charming boutique hotel, The Catalan Jordi Ureña, born in Barcelona, has taken over the gastronomic offer of the establishment. "It is the best gift that I can ask for, since having creative freedom and opportunities for experimentation and growth is what most stimulates me in my work", says the professional, whose skills can already be enjoyed in the gastronomic space of the Hotel: thePassatge del Murmuri.
Diners can not miss delicious suggestions born of this culture by the flavors of proximity, such as grilled scallops with sour apple and yuzu, a dish that emerged from the spontaneity of the cook and has become one of the must of this gastronomic corner.
Other indispensable dishes are the Murmuri interpretation of the 'sea and mountain', in the form of Corvina with Iberian sauce and peas, or grilled octopus with truffled boniato parmentier.
The new menu of elPassatge del Murmuri supposes for visitors a tour of excellent raw materials, specifically sought with dedication to ensure the most vibrant flavors in each dish. Elaborations that have already seduced hundreds of diners since they are selected from the most acclaimed dishes by the visitors.