When Jean Luc Figueras -Executive Chef of the Mercer Barcelona- passed away in 2014, Chef Xavier Lahuerta (Barcelona, 1975) takes over the gastronomic direction of the Hotel, succeeding one of his mentors for over a year. Then, Lahuerta decides to embark on a new stage of gastronomic exploration. Now he returns to the Mercer with a new look.
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Discover the cod fritters recipe by Le Bouchon, the Mercer Hotel Barcelona gastrobar specialized in tapas and local dishes.
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Desserts and sweets have an extensive trajectory in the national cuisine. Pastry is linked to Christian religious celebrations, as is the case of the Holy Week in Seville.
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At María Luisa Restaurant we know that the best way to celebrate the Andalusian gastronomy is by sitting at the table.
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Due to the recent launch of the new Mercer Restaurant’s Spring Menu, we interview Chef Harry Wieding.
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The new María Luisa restaurant offers a personal tour by some of the classic Andalusian dishes.
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