Catalonia

Barcelona

Spain

Since my first childhood memory of picking fresh strawberries from the fields and then bringing baskets full back to my grandparents’ house, where my grandmother would create endless jams, compotes and cakes. Or when I was older poaching live lobsters with my father and remembering the divine juicy and succulent first bite of it, I have had a keen interest in food. My father also introduced me to an array of flavors from Asian, Italian, Japanese, French and from early on sparked a gastronomic curiosity in me. This habit persists in me today, in an endless enthusiasm to try new foods, aromas and creating new dishes.
It is the little extra herb, flower or the additional spice, umami or crunch on your food, you did not expect but revokes a memory or nostalgia and puts a smile on your face.In 2018 I began my culinary journey when I completed the Diplome de Cuisine at Le Cordon Bleu London. Shortly after I graduated, I started working at a Kabuki (Michelin Star Restaurant) branch Sushi Restaurant in London. After which, I have worked in an array of kitchens, ranging from Chef de Partie at several fine dining caterers to working at a food truck and food stand at the Action Against Hunger Food Fair.

The Master’s Degree in Hospitality at EUHT StPol (Barcelona), with an emphasis in Food &amp; Beverage and Restaurant Management, which I completed 2020, provided me with the knowledge to pursue my goal of being an entrepreneur.

Since starting my career in Hospitality and Gastronomy, I have found my passion in life. The moments of greatest happiness have always been where I have had the pleasure of shopping, preparing, planning, and cooking meals for my family, friends, or events. 

My team and I look forward to creating lasting culinary memories for you

Avocado salad with grapefruit, mint and roasted cashews

Starter

Chilean Seabass en papiliotte filled with courgettes, tomatoes, lemon and sake

Main

Roasted aubergine with sesame and pomegranate on a miso parsnip puree

Vanilla mousse with amarettini and wild berries

Dessert

Cucumber-mint-lime sorbet (topped with champagne optional)

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Mini sesame buns with pulled pork or grilled halibut and coriander

Spinach salad with walnuts and a yuzu vinaigrette

Grilled miso halibut with steamed asparagus and a mint relish

Main Fish

Beef fillet tataki with crispy onion, ponzo on wild rice and teriyaki broccoli

Main Meat

Miso roasted butternut squash with a corn salsa, feta and pumpkinseeds

Main Vegetarian

Caramelized pineapple on a vanilla crème

Avocado-chocolate mousse with a macadamia crunch

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canapé

Goat cheese stuffed figs with candied walnuts

Blinis with crayfish-tails and dill creme fraiche

Mini tacos with spicy tuna tartare and yuzu mayonnaise

Octopus skewers with potato crème and bacon

Fruit lollipops with milk, white and dark chocolate

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Cold cucumber dill soup with vegan crème cheese in a glass

starter

Roasted smoked tofu with a peanut crunch on a cabbage salad topped with dates

White miso glazed aubergine, sesame oil and spring onions

main

Fried cauliflower florets tacos with an olive oil-yogurt and beetroot dip

Zucchini browned butter blondies with coconut ice cream

dessert

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Lettuce wraps with grilled spicy prawns and a mango dip

Mini lime cheesecake with a white chocolate biscuit base

Amaretto bite sized brownies with a pecan crunch

Roasted farmhouse bread with graved salmon, egg and honey mustard sauce

Colourful tomatoe basil salad, with burrata and strawberries

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It’s that unexpected extra—herb, flower, spice, umami, or crunch—that sparks nostalgia and makes you smile.

Chef Julie Stoelzel's menus

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