Caelis

The Ohla Barcelona hotel’s fine-dining restaurant boasts an unmistakable appearance, due to the “eyes” or “ocular globes” designed by artist Frederic Amat that adorn its neo-Classical façade. Here, French chef Romain Fornell has introduced his new culinary vision that reinterprets concepts and recipes through cooking that is based around French-influenced Mediterranean cuisine and features seasonal ingredients, identifiable flavours and astute pairings, plus a desire to involve guests in their dining experience. In addition to the different-sized tables in the dining room, the open kitchen is surrounded by a U-shaped chef’s table for 14 diners who can then participate in the creative process. Its interesting tasting menus (Land & Sea, Celebration and a vegetarian option) also include the option of ordering individual dishes à la carte-style. A less expensive menu (Caelis) is available at lunchtime. The celery risotto, which features truffles in season, and chanterelle mushrooms, is particularly delicious!