Paco Pérez and Hotel Arts Barcelona have established a fine-dining catering service, Horitzó.

Conceived as an extension of both culinary and creative visions, the launch event at Museu d’Art Contemporani de Barcelona brought together a select group of guests in an environment where art and gastronomy converged.

The evening began with a welcome reception, where guests were greeted with a glass of Llindar, the cava created by Codorníu especially for Horitzó by winemaker Bruno Colomer together with Paco Pérez.

During the cocktail reception, attendees were introduced to Horitzó’s culinary offering through a selection of appetisers, including almond, asparagus and caviar tart, marinated razor clam and clam in a green sea broth.

The evening continued with a seated dinner arranged around an imperial table, conceived as a journey through the chef’s universe. The menu included creations such as Recordando a Gaudí, a marine mosaic of tuna and seaweed, shrimp, quisquilla prawns, sea urchin and zamburiña scallop, elevated with caviar, hints of koji and a delicate touch of wasabi. The experience culminated with black trumpet mushroom tocinillo with notes of kumquat, a pillow of mató cheese from Fonteta, yuzu and wasabi sorbet and suzette sauce.

The gastronomic offering was paired with a selection of wines from Costers del Segre, Alella and Empordà appellations.