La Terrassa del Claris welcomes the America's Cup
La Terrassa del Claris welcomes the America's Cup
Slow food cuisine and a cocktail that pays tribute to the Mediterranean Sea open the summer season at Barcelona's quintessential rooftop
Joaquim Clos, General Director of Derby Hotels Collection, highlights the gastronomy of the Hotel Claris in Barcelona. After consolidating Os-kuro in the Balfegó ITAMAE Championship, with sushi chef Brendan Ferrero Cassidy as the runner-up in Spain, it is now time to increase the commitment to sustainability at La Terrassa del Claris, led by chef Pedro Salillas.
The new seasonal menu at the rooftop offers Mediterranean and locally-sourced cuisine. It features km0 products and a strong commitment to reducing food waste, all in an elegant and serene setting. The entire restaurant team is being trained in minimizing food waste during preparation, focusing on recipes that make use of leftovers such as coffee grounds, fruit peels, and seeds, as well as optimizing ingredients according to their seasonal availability. All this aims to provide slow food at La Terrassa del Claris, with the collaboration of the entire kitchen, dining, room service, and events team.
The world's gaze on Barcelona and its sea
Starting this July, the Claris once again becomes a reference point, connecting diners with the spirit of the most anticipated regatta in the city through a cocktail that pays homage to Barcelona and the Mediterranean Sea.
The Barcelona America’s Cup cocktail is made with vodka, blue curaçao, pineapple juice, lemon juice, and egg white. It is a cocktail dedicated to the city's event of the year, the America’s Cup, and features a striking blue color combined with the texture of a "pisco sour" that evokes the waves and the citrus aromas of the Mediterranean. A truly original proposal to toast and welcome all regatta participants to Barcelona.
Price: 16.5 euros.
The cocktail will be available at La Terrassa del Claris every day at the bar, from 11 a.m. to 1 a.m.
The elegance of the product
The gastronomic proposal stands out for its selection of seasonal ingredients and straightforward execution, as exemplified by dishes like "burrata, gambon prawn, and pear" or "braised mackerel, grape escabeche, and almond cream." It also features summer classics such as "Delta rice with smoked eel" and the original dessert "peas and mató," which playfully balances sweet and savory flavors.