Solc

Solc, the restaurant of the 5-star Majestic Hotel, uses vegetables from its garden in the Maresme and fish and meat from local producers. Chef Luis Llamas worked in, among others, Roca Bar of the brothers Roca and Nerua of Guggenheim Bilbao, where he learned to appreciate vegetables. Here we find dishes such as roasted aubergine with honey and aioli of ricotta, peas from the Maresme with Perona Bilbao-style green beans and squid and El Prat artichokes with duck liver soup and smoked eel.