Hoja Santa Review

We went there aware that it would be Mexican food with a slight twist. With every plate that came, a pleasant surprise and explosion of flavor made the dinner unforgettable. Although there are many other Spanish foods to try when in Barcelona, if you really have the time, go to Hoja Santa!

Really enjoyed a recent lunch at Hoja Santa. As we were out later that evening (to Spoonik for those interested) we did not wish to engage in too large a lunch so we did not opt for the tasting menu although I would return to do so. Instead we ordered about 10 plates from the menu and each one had a unique twist or flavour to it, all with a slight twist on a traditional Mexican cuisine - in fact the food was so good we re-ordered a couple of items and had dessert which was not initially intended. We were served by a chap called Javier and he was, like all the staff we met there, excellent and helpful and despite the high quality of the food the overall feel to the restaurant was relaxed and not stuffy as can be the case with top restaurants. I would thoroughly recommend.

We just finished the tasting menu at Hoja Santa--what an amazing culinary adventure. We booked the table 2 months out (when reservations at Tickets were gone within hours of opening up the date). I'm really happy we went with Hoja Santa where they use ingredients from traditional Mexican cuisine in new and exciting ways via modern gastronomy. We requested a table near the kitchen and were pleased to see our request was accepted. Watching the kitchen staff skillfully create each dish added to the experience The tasting menu was so fun! This was a 3 hour meal so be sure to leave yourself some extra time. At the end, we were comfortably full, wowed by the flavors on each dish and so glad we took the plunge Be sure to try the cocktails as well. Very unique takes on old favorites like the margarita.

Catalonia, one of the Spanish food and cultural centers, has 54 Michelin-star restaurants in the region, and has also been a number of world famous chefs like Ferran adria. Today, the restaurant is founded by Albert, the brother of Ferran, the father of modern molecular cuisine, and he joined the chef team as a creative consultant. In just two or three years after opening, the restaurant has received a Michelin star and has been in existence to this day. The door is very simple. The signboard is written in all black. Hoja santaHoja santa means pepper leaves in Spanish, so their logo also directly uses a leaf to represent the environment in the simple restaurant. It is mostly a variety of bright colors. Better reflect the enthusiasm of South Americans fried cornflakes before fried lemon grass powder, so there will be a hint of fragrance restaurant tables are made of small tiles, black and red as the bottom can better bear the color of food South American kimchi and domestic kimchi The taste is not much different. Tequila is used to add orange juice and lemon juice. The taste of the wine is pressed. The foam ball made of tequila is sprinkled with lemon powder. The entrance is instant. This is their famous pre-food. The shape of a cloud is made of tequila foam, and the entrance is the marshmallow feel. Mix several different juices and quickly refrigerate it with a quick freezer to make it a roasted lamb bran with a roasted lamb bran. The Galaba wood here is not a wood, but a regional chili mushroom noodles in South America. This dish is my personal favorite. The sauce is a bit like the simmering juice with gold. The mushrooms are replaced with the noodles and the grass mushrooms are cooked together. After the mayonnaise roast pork chops and fried cornflakes, the chef has already removed the bones of the ribs. The taste is similar to the Vienna roast pork chops. The sauce is sweet and sour. The seasonal dish is Mexican-style roasted pork tortilla. This dish is very intentional. Think, when serving, like Beijing roast duck, only bring up the materials, but everyone can play their imagination to set the plate. Generally speaking, this restaurant is indeed a relatively cost-effective restaurant, whether it is the exquisiteness of the dishes or the service. It is a rice one should have. After each dish is over, the waiter will ask about the feeling, and will do his own professional recommendation when he does not know the choice.