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RestaurantJardín del Alma

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Timetable

  • Open every day from:
  • 1pm – 3.30pm and from 8 pm – 10.30pm

In this restaurant next to Passeig de Gràcia, prestigious chef Gio Esteve offers a menu with creative interpretations of Catalan gastronomy adapted to each season’s produce. The dishes are suggestive, even surprising, while always respecting the essence of the ingredients in order to enhance their virtues and flavours.

Alma kitchen is an organic concept that evolves with seasons for cooking with the best products.

The garden is a highly valued asset of the hotel, which is why our Barcelona restaurant takes its name. Just as the garden changes with the seasons, the restaurant is also a living organism which connects with the year’s progress. This should be the alma or soul of all seasonal cuisine.

More than a city restaurant with a charming garden, the Jardín del Alma is an oasis, a place to enjoy each dish in uniquely beautiful and harmonious surroundings with no unnecessary distractions for the senses.

Menus

Jardín del Alma Menu

  • Starters
  • Seasonal tomato salad with tuna fillet and capers
  • Duck liver terrine with seasonal fruits and olive bread
  • Grilled cuttlefish, creamy herbs and chickpeas in vinaigrette
  • Marinated mackerel on winter sprouts couscous and grapes
  • Artichoke stew with cod and catalan sausage
  • Terrine of grilled pig’s front trotters with pine nuts and spinach
  • Roasted free-range chicken cannelloni, escarole and raspberry
  • Rices
  • Rice dish of squid, langoustines and artichokes
  • Duck rice with seasonal mushrooms
  • Fish
  • Wild croaker, celery, beet and black garlic aioli
  • Cod confit with romesco nut sauce and fresh spinach
  • Fresh fish of the day
  • Meat
  • Steak tartare, crispy thin-cut fries, Echiré French butter
  • Slow-cooked lamb shoulder, celery and onion petals
  • Organic sirloin beef with leek, paprika potato and chanterelles
  • Roasted pigeon, chard trinxat and redcurrant sauce
  • Desserts
  • Cheese trolley
  • Warm apple roll with walnut ice cream and English custard
  • Bernadó’s egg yolk flan, vanilla cream, pine nut and caramel crisp
  • Wine poached pear with almond ice cream
  • Homemade ice creams and sorbets
  • 70% chocolate tart, olive oil and bergamot ice cream
  • Fresh Fonteta goats cheese served with rosemary honey or orange jam

  • *Selection of organic bread
  • *Gluten-free bread
  • *Folgueroles flatbread with tomato

Christmas Menus

  • Christmas Eve
  • 24 | 12 | 2019
  • APPETISER
  • Oysters in marinade with black truffle
  • STARTERS
  • Duck liver micuit and pickled artichokes
  • Creamed peas with cuttlefish in ink
  • MAIN COURSE
  • Baked wild sea bass, mushrooms and pine nuts
  • Stewed oxtail with topinambur in texture and truffle Melanosporum
  • DESSERTS
  • Chestnut blancmange, winter pear and Madagascar vanilla
  • Panettone

  • € 90
  • *Changes available for allergies and intolerance

  • Christmas Day
  • 25 | 12 | 2019
  • APPETISER
  • Catalan flatbread with tomato and Cantabrian anchovies
  • STARTER
  • Traditional Catalan Christmas soup and stew
  • MAIN COURSE
  • Catalan-style organic chicken
  • DESSERTS
  • Chocolate Yule log with hazelnuts and citrus fruits
  • Panettone and wafer straws

  • € 80
  • *Changes available for allergies and intolerance

  • Boxing Day
  • 26 | 12 | 2019
  • APPETISERS
  • Catalan flatbread with tomato
  • Iberian cured ham shavings
  • Baby cuttlefish and saffron milk cap mushroom rice
  • Sautéed peas with cod and mint
  • MAIN COURSE
  • Roast chicken cannelloni, Melanosporum truffle and garden salad
  • DESSERTS
  • Tarte Tatin with vanilla ice cream
  • Nougat and wafer straws

  • € 80
  • *Changes available for allergies and intolerance

  • New Year's Eve
  • 31 | 12 | 2019
  • Alma blinis with Osetra caviar
  • Galician clams in homemade marinade and watercress
  • Scallop carpaccio with Maresme tear peas
  • El Prat artichoke heart confit salad, Maldonised Iberian pork dewlap
  • National lobster stew and celeriac
  • Wild turbot à la meunière
  • Rossini organic sirloin steak
  • Grapefruit in two textures
  • Coffee, orange and chocolate cake with Baileys ice cream
  • Raspberry and rose macaroon
  • Nougat and wafer straws
  • Grapes

  • € 180
  • *Changes available for allergies and intolerance

  • New Year's Day
  • 1 | 01 | 2020
  • APPETISERS
  • Bloody Mary with delta mussels
  • Catalan flatbread with tomato and Iberian cured ham
  • Fresh oysters
  • Fried El Prat artichokes with romesco
  • STARTER
  • Cream of homegrown pumpkin soup and smoked eel
  • MAIN COURSE
  • Galician Blonde beef rib glacéed with truffled winter vegetables
  • DESSERTS
  • Raspberry and almond tartlets with frozen yogurt and lime
  • Panettone

  • € 80
  • *Changes available for allergies and intolerance

  • Epiphany
  • 6 | 01 | 2020
  • APPETISERS
  • Catalan flatbread with tomato
  • Iberian cured ham shavings
  • Roasted organic chicken croquettes
  • Fresh anchovies in vinegar
  • Alma xato salad of endives, cod, anchovies, tuna and black olives with tomato, pepper and almond dressing
  • Stewed saffron milk cap mushrooms and Maldonised Iberian pork dewlap
  • MAIN COURSE
  • Leg of lamb confit, truffled potato parmentier and glazed onions
  • DESSERTS
  • Traditional Catalan ‘Three Kings’ cake ring with Alma orange ice cream
  • Nougat and wafer straws

  • € 80
  • *Changes available for allergies and intolerance

  • Book your table through the e-mail
  • or by calling +34932164493

Sala Stark Pearson

The private space on Passeig de Gràcia
The Sala Pearson is the perfect place to hold corporate events with the maximum adaptability of services.

The Jardín del Alma Restaurant provides this unique private space for breakfasts, dinners and cocktails. Specially designed for events in Barcelona, the Sala Pearson offers maximum adaptability in elegant surroundings with classic lines and a contemporary look. Large capacity for all types of personalised services.

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