The Monument Hotel Barcelona
A One Michelin Key
Barcelona, a city renowned for its vibrant culture, stunning architecture, and tantalizing cuisine, never ceases to enchant its visitors. On a recent visit, I had the pleasure of experiencing the city's charm first-hand, with an exceptional stay at the Michelin one key Monument Hotel Barcelona.
Conveniently situated in the heart of the Eixample district, this luxurious establishment offers an impeccable blend of modern elegance and historical grandeur. From the moment I arrived, the warm hospitality, opulent interiors, and exquisite attention to detail made it clear why this hotel is a standout in a city full of remarkable accommodations.
A Beacon of Elegance
Monument Hotel is a timeless hotel with its own personality where public spaces exudes a serene symphony of neutral hues, a color palette that whispers of resplendent elegance. Soft-hued pale stones, from delicate ecru to the ivory and eggshell tones, intermingle with the gentle grays and beiges creating a canvas of tranquility.
This neutral tapestry serves as the perfect backdrop, allowing the architectural details to take centerstage. Built in 1896, the craftsmanship still shines. Romantic staircases ascend gracefully, their steps crafted from the same pale materials, while industrial steel and futuristic light fixtures lend a modern counterpoint, seamlessly blending the old and the new.
The palette continues its lyrical refrain throughout the suites, where wood paneling and exposed brick offer a warm, earthy embrace. The suites feature private balconies, allowing a gaze out upon the city below. The interplay of colors and textures echoes the very essence of Monument Hotel, where the past and present converge in a masterful composition, inviting visitors to immerse themselves in a world of refined elegance and understated beauty.
Whilst the grand architecture and opulent design is striking and may seem impressive on the surface, I find I need more substantial mental pabulum to truly appreciate the depth of its artistic merits.
It is easy to be lost in daydreams and filled with thoughts of creative inspiration and rich history surrounding Gaudi’s work, namely Casa Batlló, including the incredible interior and rooftop (as well as the one-of-a-kind immersive experience), Casa Milà, Casa Vicens, Sagrada Familia, and Park Güell. His buildings are celebrated works of art, displayed prominently throughout the area. Gaudi’s iconic architectural style is evident, making it an immersive venture for any visitor.
The juxtaposition of the hotel and Gaudi’s Casas seems to be altogether a part of an expressive puzzle or lyrical playground. The striking modern curving ceilings and soaring vertical beams is vaguely reminiscent of Gaudi’s great masterpiece, the Sagrada Familia. A captivating venture surrounded by Gaudi’s celebrated works throughout the area.
Lasarte Restaurant 3*Michelin
The three Michelin starred “Lasaarte” is helmed by renowned Director & Executive Chef Martin Berasategui from San Sebastian. At present he boasts twelve Michelin Stars. His career is peppered with prestigious awards and recognitions. Most recently he was awarded “Chef Mentor” by Michelin Guide Spain and Portugal 2022.
Led by Executive Chef Xabier Goikoetxea, a devoted disciple of Martin Berasategui, one Michelin starred Oria Restaurant is an incredibly divine gastronomic experience. Chef Xabier is a culinary visionary who masterfully curates and weaves tradition and innovative cuisine.
It is through the time-honored Basque dishes that Chef Xabier has emerged as a trailblazer in the gastronomic landscape, seamlessly blending the revered flavors of the past with the alluring sensibilities of the present. Preserving whilst infusing with a modern sensibility has earned him critical acclaim and a devoted following among discerning diners.
The following menu is an original form of the one presented by Oria, and speaks to the creativity forged by Chefs Berasategui and Goikoetxea:
“Traditiona Menu”
Crunchy of tapioca with smoked eel and Cantabrian anchovy
Violet potato and salt cured shrimp
Kalamata olive sphere
Codfish fritter with chamomile mayonnaise and yuzu gel
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Our selection of homemade breads, oil, and butters
Cured scallop with crunchy of brioche and chervil
Grilled pumpkin ravioli with chard and mushroom crisp
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Roasted red mullet, eggplant with wakame sauce
Turbot with its own oil emulsion
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Basil water with creamy raw almond and vanilla ice cream
Chocolate in textures, hints of topinambur and hazelnut praline ice cream
Petit Four
A Marriage of Flavors
Our dinner at Oria encapsulated every aspect of Chef Xabier’s unique blending and flavors past and present.
Crunchy tapioca pearls lend a great textural contrast, serving well as a blank canvas for the eel, which in turn provides a rich umami-flavor forward profile. The Cantabrian anchovies inject a bold, punch. Notes of smokiness add depth, the natural oils add to the luxurious mouthfeel.
Seaweed Butter captured the interplay of flavors with more nuanced flavors. Meanwhile the Black Garlic Butter delivered a mild molasses tasting sweetness and nuttiness.
Chamomile offers floral aroma and herbal slightly grassy undertones, a gentle counterpoint to the richness of the eggs in the mayo. Yet another indulgent texture. The bright citrus notes of the Japanese citrus fruit, yuzu impart vibrant and tart refreshing tastes with distinct notes of mandarin orange and lemon. The gel like texture is smooth, silky, and slightly gelatinous, which creating a lovely contrast with the creamy mayo. A fish n’ chip if you will!
Cured Scallops whether in cold -smoking or salt-curing process, tend to have a slight brininess mingled with the delicate natural sweetness which adds to the subtle savory notes. Here was a story, one of great emotion for me, as this was presented in a cracked pani puri (an iconic vegetarian Indian street food) to act as a vessel thus showcasing the beauty of the scallop, holding the flakes of crunchy buttery sweet, crumbled brioche on top, mimicking the sev atop a pani puri. The bright herbaceous chervil, a vibrant green, delicate anise-like herb on top of the pale scallop most significantly added to the marriage of flavors for a sensory experience.
Complex and intriguing elements of the red mullet fish with the eggplant which is smoky and creamy. Wakame seaweed sauce imparts a savory, umami-driven flavor profile. Overall, a harmonious interplay of refinery and sophistication.
Turbot a prized flatfish, especially prepared in its own oil lends nuances of clean marine aromas, delicate minerality. A pleasant counterbalance to the sweetness and richness.
Basil water concoction to me was a refreshing palette cleanser.
Topinambur, also known as Jerusalem artichoke, has a distinct nutty taste, cross between an artichoke and sunflower seed. Because it contains inulin and is naturally subtly sweet. It can lend a crunchy texture like a potato depending on the temperature of heat.
Fruit-Forward & Impeccably Poised
Our sommeliers, both veritable connoisseurs with mastery and status as authority on specialty wines truly set the stage for the experience.
Familia Torres Milmanda 2020, an exquisité chardonnay from D.O. Conca De Barberà. The wine unfolds a nuanced elegance with a well-defined structure. I tasted pears, apricots and hints of custard or crème anglaise with a presence of macadamia. Pairs well with olive oil, white fish, shellfish, pumpkin, vegetables with bright flavors. It actually was delightful with the chocolate and topinambur as well!
Much gratitude to the entire Kitchen Team: Joan, Ambar, Mattia, Noa, Samuel, Domémica, Natalia, Gonzalo, Mathis, Gorka.
Hall Team: Fabian, Abdul, Paola, Wendy, Orlangy, Aida, Valentina, Mónica.
Sommeliers: Ricard, Angel, Concierges: Xavi and Juan.
Directors: Chef Martin Berasategui, Chef Xabier Goikoetxea, Zoltán Nagy
I was most impressed by the continuous thread of exceptionally personalized service throughout the entire staff of the Monument. Concierges went out of their way to provide guidance, assistance and accommodated our reservations with the utmost care and attention.
Chefs showed altruistic care by curating special meals to accommodate my dietary intolerances. Housekeeping staff patiently delivered the pillow therapy with huge smiles and nods, demonstrating authentic human connection.
It was clear that the entire team and management were all under the spell of delivering solicitous hospitality. By fostering this service-oriented mindset across all departments, the hotel has set a new standard for what it means to deliver luxury hospitality in a way that feels genuine, personalized, and deeply meaningful.
This exceptional service truly sets the hotel apart in the fast-moving, ever-evolving industry!
What a lovely article, Kiran! Thank you for sharing. I actually just ordered your book and it's on the way so I look forward to reading it. I've been learning about the Basque culture lately and actually the Rh- blood types along with the blood type diet so this was a great synchronicity. Thank you.