The prestigious chef Romain Fornell is the new food director of Ohla Barcelona, a five-star hotel located on Via Laietana which aims to become a culinary benchmark in the capital of Catalonia.
The hotel’s intriguing dining options are housed in four different spaces. One is Caelis restaurant, which serves contemporary cuisine and creative art. Another one, the Vistro49, is a wine bar that also serves Catalan cheese and sausages. Then there is the chill-out terrace, which features more informal food and cocktails. And finally, there is La Plassohla, a tapas restaurant which was launched this past Thursday.
Why Ohla Barcelona?
Romain Fornell stresses the privileged location of his new gourmet space. “It is on one of the best corners in Barcelona”, he answered [the hotel is at the intersection of Via Laietana and Carrer Comtal].
Plus, he believes that all four restaurants together, each with its own unique features, make a diverse whole which is sure to please diners.
La Plassohla restaurant. Image: Interprofit
Why Romain Fornell?
The CEO of Solixent, the parent company of Ohla Barcelona, Benet Ferrer, has expressed his pleasure at reaching an agreement with Romain Fornell.
Ferrer believes that the “more than 50 people” on Fornell’s team bring “trust[M1] and excitement” to the project, and he is convinced of their ability to carry it off.
The menu of La Plassohla
At the opening, a flavourful menu was provided based on tapas and little dishes combinies Catalan cuisine and products with foreign influences.
Salmorejo with egg and dried salted tuna
Tuna tartare
Prawn croquettes
Tempura oysters
Octopus with black hummus and sobrassada oil
Once you’re done with tapas, it’s dessert time. At Chef Fornell’s restaurant, they are based on cheesecake and chocolate coolant:
Cheesecake
Chocolate coulant
La Plassohla also offers a lunchtime set menu Monday to Friday, complemented based on tapas, for 19.50 euros.