Hotel SOFIA present their new restaurant, SOFIA Be So.
The recently renovated hotel on Diagonal presents its most exclusive restaurant, the SOFIA Be So. The new culinary proposal aims to reinvent SOFIA classics with avant-garde techniques, which uphold a traditional essence.
With the aim of becoming a point of reference for haute cuisine, the new culinary experience presents a sophisticated amalgamation of colour, aroma and flavour, as devised by Carles Tejedor, under head chef Iván Cruz. Seasonal ingredients and local products will be transformed, with their delicate shades and nuances acting as an ode to the senses.
Aroma, the essence of culinary experience
Aroma will act as the common thread running through the Be Senses culinary experience. The menu will include two culinary proposals: 5 Senses (aperitifs with five dishes) and 7 Senses (aperitifs with seven dishes). The idea behind the courses comes from an aromatic concept, which centres on the fluidity between dishes and combinations. Classic combinations are creatively reinterpreted using new techniques, flavours and presentations.
The Box of Aromas and sensory combinations
Avant-garde dishes are accompanied by a selection of drinks chosen from the Box of Aromas, designed by one of the best sommeliers in the world, Canadian François Chartier. In a unique sensory experience, diners select their drink from a carefully constructed aromatic menu of wines and other beverages, which is organised into seven categories. Along with Catalan perfumer, Ramón Monegal, Chartier has designed a set of seven amphorae each containing an aroma representing one of the seven categories of drink, which have been created specifically for this aromatic box, the first of its kind. The box will be presented to diners with each dish, where they will then select their preferred aroma. Based on that choice, an expert sommelier will propose a series of drinks that correspond to those sensory characteristics. “I created the aromatic box of wines and other drinks in 2004, with the aim of making the act of choosing drinks an aromatic and playful experience”, explains Chartier.
The space, along with open kitchen, has been designed by Jaime Beriestain in a warm and cosmopolitan style. The Chilean has returned to the Hotel Group to once again bring a sophisticated air to the decor, which has gold tones and hints of alabaster.
The restaurant seats 40, and has an open kitchen and views over the gardens and Diagonal. With the option to book the space either partially or completely, it presents the perfect place for an exclusive and intimate event.