Barcelona's gastronomic scene is enhanced with the introduction of Horitzó, a high-end catering proposal resulting from the collaboration between Hotel Arts and a celebrated chef. This service, designed for social and corporate celebrations, stands out for its ability to offer personalized experiences, including the option to integrate immersive audiovisual elements.

The official presentation of Horitzó took place in the atrium of the Museu d’Art Contemporani de Barcelona (Macba), where a dinner for 64 guests was served. The menu featured a selection of canapés such as fine almond tart with asparagus and caviar, and elaborate dishes like a mosaic of tuna and seaweed, shrimp, sea urchin, and scallop, with hints of koji and wasabi, or wagyu sirloin. The price per cover for this experience starts from €315, with a minimum of 50 people, though it can be adapted for smaller groups.

In addition to the culinary offering, Horitzó has developed a long-aged cava named Llindar, a 100% xarel·lo created in collaboration with Codorníu's winemaker, Bruno Colomer. The presentation evening also offered attendees the opportunity to explore the exhibition 'Exploracions a la Mar d’Amunt' and enjoy the audiovisual experience 'Un viaje al universo culinario de Paco Pérez', a creation by the agency Landscapes and the studio blit.

In other industry news, a renowned bartender, named the best in Spain in 2024, has opened the Entre Cielos cocktail bar at the Hotel Torre Melina Gran Meliá. His concept revolves around storytelling cocktails, with a menu that evolves throughout the day and incorporates innovative ingredients and creative techniques. Furthermore, a bartender from Cartagena de Indias has won the fourth edition of the Torres Brandy Zero Challenge, securing €30,000 to launch her 'Escuela de Hospitalidad Alquímico', an educational program for young people at risk of social exclusion in the hospitality sector.