Elegant, sober and without fanfare, the building next to Passeig de Gràcia can go unnoticed. A priori, nothing indicates that we are in a luxury five-star hotel; Only a small plaque on the outside indicates that Alma is located there, an establishment that boasts of being discreet and quiet.
From the street, the glass door gives way to stairs that lead to the lobby and, as in a theatrical set, everything is in perfect arrangement. The overhead light from the atrium floods the room and directs the eye upward. It looks like a modern neighborhood patio, although everything is silent, and the 130 watercolors that hang from the ceiling and that represent a birch forest are surprising, a work that is a tribute to the memory of its author, Cecilia Bofarull.
El Alma is located in a neoclassical style building from the beginning of the 20th century, on what was the Champs-Elysées garden in 1853. Progress took away the eight hectares that formed it, but after several uses it was recovered in part and is now the interior garden of the hotel. It is a patio surrounded by trees and plants, many plants, oblivious to outside noise, a truly beautiful oasis in which you can breathe a peaceful and friendly atmosphere. It is the perfect place to have a chat with friends or simply to spend a perfect afternoon between signature cocktails and some snack dishes. You don't have to be afraid of the cold of winter, the stoves are responsible for providing heat.
In a corner is the hotel restaurant, El Jardín del Alma. “Creative, simple and emotional”, this is the cuisine according to its chef Gheorghe Zgardan. The menu includes classic recipes reinvented with “a special touch”, made with local products that are served daily. Some vegetables come from their own garden in Cabrera de Mar.
Now, “traditionally grown seasonal peas have a particular flavor and texture.” Artichokes, white asparagus and piquillo peppers from Navarra, where Joaquín Ausejo, president of the group, is from, are also a must. Some cheeses come from Italy, the country that taught Zgardan how to cook. His policy: manipulate the product as little as possible to preserve the original flavor.
The menu adapts to each season. This autumn's menu is inspired by the golden and ocher colors of nature. A dish like the seasonal salad that has pumpkin, mushrooms, lettuce and citrus dressing is a clear evocation of autumn. “The star dish now are mushrooms,” Zgardan tells us, “they are not on the menu, they are added as one of the suggestions of the day because they are not always available.” For example, the cep is prepared the Italian way, cut into thin slices, sautéed with a little oil, pine nuts, pine nut praline, arugula and two types of pepper are added that give it a certain spiciness.
He predicts that the pheasant with fennel and cabbage is going to be a success, “at the moment the plates come back empty,” he adds. Game meat, pheasant, deer, plus sirloin, goat and rice complete the menu. There is also no shortage of traditional classics: sea bass in salt, steak tartare and crayfish rice are available all year round. As a curiosity: they offer a service with two half dishes, so that the customer can choose from the menu and can try more things.
They intend to return to the old way of serving, when the waiter plated at the table, so that the aromas of the dishes are not lost. There is no better way to end a meal than with a cocktail in the garden.
