This Christimas at Grand Hotel Centras is live parties ever. The rooms will have Top 10 things to do in the city to live them as a true insider or a curious tourist. Since the market of Santa Lucia, the passing parade of kings in the front or the Nativity os St. Jame’s Square, to the route to buy candies or enjoy the best concerts. Guests also will have the help of a new map guide with essential directions of Barcelona and it’s famous Barcelona’s Pocket Guide plan your stay.
Moreover the Christmas decorations is unsigned, the facade is decorated by Maria Güell and the tree, as a great novelty, will be decorated by the fashion company based in Barcelona, Alianto. It’s acreators, Aitor and Iñaki Muños brother’s, explained that “we have created over a hundred shaped bow ties that adorn the tree. Alternating are distributed neutral tones with original prints of the mark in gold and silver creating a magical effect”.
Also, the cuisine has a very important role. Your offer is extended with the addition of the new “City Bar” fashionable space of the city, with the best snacks, salads, sandwiches, coffees, cocktails and the most comprehensive menu of gin and vodka tonics. In Avalon, the chef Ramon Freixa (two Michelin stars) has prepared suggestive menus for indicated days. On December 24 will be served in scallop tartare sprockets honeyed citrus vinaigrette steak with pears in red wine and nougat praline fluid. The 25 will be offered the typical Christmas Escudella and Carn d’olla with chickpeans and grilled grouper on second cocotte or painted sea and mountains filled with sausage. We follow the classic Yule log, nougats and “Neules”. On day 26, the feast of Saint Esteve, will be served typical San Esteva cannelloni finish to inhabit salt and peas or roast suckling pig with Jabugo rolls and green beans and dessert all pistachio.
Finally, the climax will come on the 31st. Dinner will be served at the cotillion 21:00h and dancing continue until 3.00am. The dinner will consist liliput egg with caviar, foie gras and hezelnuts royal, unilateral tuna salad with micro lily, saffron shellfish in a coke crispy flounder and zucchini cannelloni on Cerealia Mediterranean lamb with fennel and onions coated charcoal, passionfruit and citrus-fompus chocolate and 2012-2013, the white and red wines with the Champagne accompany this feast.
More information about Grand Hotel Central: http://www.grandhotelcentral.com/es/