A refined display of technical contrast. A perfectly light, crispy macaron shell is filled with a silky mousse of high-grade foie gras and a touch of roasted coffee essence. Served with a dash of local honey and spice. It's an explosion of sweet, savory, and bitter notes in a single bite.
Tips from diners
An absolute mandatory order for the table if ordering à la carte. The coffee and foie gras combination is remarkably balanced. It's the dish that defines Caelis.
A whole Mediterranean blue lobster is slow-cooked until tender and pink. Served with a light, airy foam created from a technical reduction of red curry, coconut milk, and ginger. Accompanied by seasonal micro-vegetables. It's luxury with global soul.
Tips from diners
The curry foam is so light but the flavor is incredibly intense. The lobster is obviously top-tier quality. Best experienced with a bottle of dry white Burgundy.
A technical celebration of table-side service. A sphere of 70% dark Valrhona chocolate is presented and then melted in front of you with a pour of hot, spicy salted caramel. Hiding a heart of fresh vanilla cream and toasted hazelnut soil. Finished with 24k gold leaf.
Tips from diners
The melting process is the best part! It's very rich, so great for sharing. The quality of the chocolate is excellent. A must-try.
We source high-grade 48-month aged Jamón Ibérico de Bellota and carve it to order. Served with traditional 'pa de vidre' rubbed with tomato and a selection of small French-style fermented pickles and house-made mustard. Heritage meeting technique.
Tips from diners
The ham quality is top-tier. The addition of the French pickles is a great clever touch that distinguishes it from other places in the city. Best paired with a glass of vintage Cava.
Hand-fished sea bass is roasted until flaky and translucent. Served over a silky fennel puree and topped with raw fennel 'shavings' and a light emulsion of local heritage citrus. It's a beautiful, high-contrast seasonal dish.
Tips from diners
A very elegant version of a classic. The fennel adds a great sweetness that matches the sea bass perfectly. Great for a lighter but high-end dinner.
Caelis is where the elegance of French technique meets the vibrancy of the Mediterranean. Led by Michelin-starred chef Romain Fornell and located in the stunning Ohla Eixample Hotel, it focus on technical, high-impact tasting menus in an open-kitchen setting. With its combination of classic luxury and modern creativity, it has become a landmark for those seeking a sophisticated and theatrical fine-dining experience in the heart of the city.
The 'C-shaped' bar seating is the best in the house. It gives you a front-row seat to the open kitchen 'theatre'. Watching Romain Fornell and his team work is part of the experience. Booking is mandatory several weeks in advance.
The restaurant is inside the Ohla Hotel. It's a very high-end, international environment. Perfect for a celebration or a serious foodie date. They offer a great value 'Caelis Lunch' menu on weekdays which is the best way to experience it.
Page last updated: