{"id":552587,"date":"2025-11-25T12:35:23","date_gmt":"2025-11-25T11:35:23","guid":{"rendered":"https:\/\/highxtar.com\/?p=552587"},"modified":"2025-11-25T12:35:24","modified_gmt":"2025-11-25T11:35:24","slug":"new-years-eve-has-a-different-flavour-at-w-barcelona","status":"publish","type":"post","link":"https:\/\/highxtar.com\/en\/new-years-eve-has-a-different-flavour-at-w-barcelona\/","title":{"rendered":"New Year’s Eve has a different flavour at W Barcelona"},"content":{"rendered":"\n

The prestigious hotel presents \u201cLa Llista de l’Art\u201d<\/em>, a contemporary tribute to the city and three of its most influential geniuses: Gaud\u00ed, Dal\u00ed and Mir\u00f3.<\/h2>\n\n\n\n

In Barcelona<\/strong>, art can be found on every corner, in every building, and in every monument. It is in its impossible architecture, in its light and, above all, in the creative energy that emerges from every corner. And this New Year’s Eve<\/strong>, W Barcelona<\/strong> wanted to celebrate this reality through the \u201cLa Llista del’Art\u201d<\/em><\/strong> experience: three sensory universes, three artistic languages and a single muse – the city of Barcelona<\/strong> – guiding a culinary journey where flavour, emotion and imagination come together.<\/p>\n\n\n\n

The most iconic hotel in the Catalan capital reinterprets the imagery of three masters\u2014Gaud\u00ed<\/strong>, Dal\u00ed<\/strong> and Mir\u00f3<\/strong>\u2014in its three spaces: NOXE<\/strong>, SALT<\/strong> and FIRE<\/strong>. Authentic living pieces of edible art.<\/p>\n\n\n\n

NOXE: Llums<\/em>, architecture in motion according to Gaud\u00ed<\/strong><\/p>\n\n\n\n

High above the W<\/strong>, NOXE<\/strong> celebrates Antoni Gaud\u00ed<\/strong>‘s modernism through Llums<\/em><\/strong>, a dialogue between light, organic curves and contemporary Asian cuisine. The space is transformed into an abstract reflection of the master: fluid mosaics, mineral colours, structures that seem to spring from nature.<\/p>\n\n\n\n

The menu starts with an otoshi of Delta<\/strong> oyster with sea urchin and ponzu, flavoured with kumquat, followed by a moriawase of bluefin tuna that plays with textures and levels of creaminess: otoro sashimi with oscietra baeeri caviar and purple shiso; chutoro nigiri with ama ebi prawn and togarashi; tartare temaki with pickled cucumber and akami, avocado and tobiko uramaki.<\/p>\n\n\n\n

The narrative continues with an uzuzukuri of hamachi with black garlic aioli, dashi and black truffle, as a prelude to a king crab tempura with yuzu mayonnaise, honey sauce and tamari.<\/p>\n\n\n\n

The grand finale is a pre-dessert of fresh herb soup, avocado and sour cream, followed by a \u201cBetsubara\u201d<\/em> dessert made with soft chocolate and spice sponge cake with pear in different textures and gianduja cream.<\/p>\n\n\n\n

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SALT: Miratges<\/em>, a Dal\u00ed to be savoured by the sea<\/strong><\/p>\n\n\n\n

Right on the beachfront, SALT<\/strong> delves into the surrealist mind of Salvador Dal\u00ed<\/strong> with Miratges<\/em><\/strong>, an experience where the irrational makes sense and the unexpected becomes gastronomy. Saturated colours, optical illusions and radical contrasts set the tone for this offering.<\/p>\n\n\n\n

The evening begins with Guijuelo Castro y Gonz\u00e1lez Iberian<\/strong> ham, accompanied by coca bread, grated tomato and olive oil. This is followed by red prawns from Palam\u00f3s<\/strong>, with lardo, crispy chicken and surf and turf sauce. The main courses focus on a grilled octopus carpaccio with chopped fennel, chilli pearls and vermouth air, a Catalan-style stewed squid with Perol<\/strong> sausage, dried apricots, pine nuts and Moscatel<\/strong> demi-glace, and a meloso of beef ribs glazed with Rancio<\/strong> wine with parsnip pur\u00e9e, roasted root vegetables and citrus crumble.<\/p>\n\n\n\n

To finish, a goat’s cheese delight with mandarin essence, almond textures and creamy rice liqueur that encapsulates the spirit of the artist: unpredictably sweet and deliciously strange.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/figure>\n\n\n\n

FIRE: Somnis<\/em>, Mir\u00f3’s free and Mediterranean language<\/strong><\/p>\n\n\n\n

At the heart of the W<\/strong>, FIRE<\/strong> evokes the poetic abstraction of Joan Mir\u00f3<\/strong>. Its offering, Somnis<\/em><\/strong>, celebrates the artist’s relationship with the city and his luminous vision of the Mediterranean. It starts with a trio of appetisers: an amouche bouche made with Delta oysters with tiger’s milk, passion fruit pearls, coriander sprouts and smoked caviar; Galician rubia tartare on brioche bread and truffle; and roasted celery with champagne-osmotised apple and caramelised walnuts.<\/p>\n\n\n\n

The main courses include duck confit and wild mushroom cannelloni with foie gras, smoked b\u00e9chamel sauce and Garnatxa reduction; grilled lobster with roasted baby fennel, saffron mousseline and bergamot beurre blanc; and matured beef supreme with celeriac pur\u00e9e, candied crystal peppers and Rataf\u00eda demi-glace.<\/p>\n\n\n\n

The finale comes with a pre-dessert of passion fruit and rum sorbet, followed by a \u201cCaramelia\u201d <\/em>dessert of creamy chocolate with caramel, tender basil sponge cake, and vanilla and raspberry gel.<\/p>\n\n\n\n

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\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Because at W<\/strong> Barcelona<\/strong><\/a><\/strong>, art is enjoyed with all five senses.<\/p>\n","protected":false},"excerpt":{"rendered":"

Three sensory universes, three artistic languages and a single muse \u2013 Barcelona \u2013 guiding a culinary journey where flavour, emotion and imagination come together. <\/p>\n","protected":false},"author":27,"featured_media":552581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2142],"tags":[1875],"class_list":["post-552587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-lifestyle","tag-barcelona-en"],"acf":[],"yoast_head":"\nNew Year's Eve has a different flavour at W Barcelona - HIGHXTAR.<\/title>\n<meta name=\"description\" content=\"Three sensory universes, three artistic languages and a single muse \u2013 Barcelona \u2013 guiding a culinary journey where flavour, emotion and imagination come together.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/highxtar.com\/en\/new-years-eve-has-a-different-flavour-at-w-barcelona\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Year's Eve has a different flavour at W Barcelona\" \/>\n<meta property=\"og:description\" content=\"Three sensory universes, three artistic languages and a single muse \u2013 Barcelona \u2013 guiding a culinary journey where flavour, emotion and imagination come together.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/highxtar.com\/en\/new-years-eve-has-a-different-flavour-at-w-barcelona\/\" \/>\n<meta property=\"og:site_name\" content=\"HIGHXTAR.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/highxtar\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-25T11:35:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-25T11:35:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/highxtar.com\/wp-content\/uploads\/2025\/11\/thumb-w-barcelona-nye.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Paloma Molinos\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@highxtar_\" \/>\n<meta name=\"twitter:site\" content=\"@highxtar_\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Paloma Molinos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/\"},\"author\":{\"name\":\"Paloma Molinos\",\"@id\":\"https:\\\/\\\/highxtar.com\\\/#\\\/schema\\\/person\\\/03620ade40f456fa32f3e8fbf1a6f07c\"},\"headline\":\"New Year’s Eve has a different flavour at W Barcelona\",\"datePublished\":\"2025-11-25T11:35:23+00:00\",\"dateModified\":\"2025-11-25T11:35:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/\"},\"wordCount\":670,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/highxtar.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/highxtar.com\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/thumb-w-barcelona-nye.jpg\",\"keywords\":[\"Barcelona\"],\"articleSection\":[\"Food \\\/ Lifestyle\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/#respond\"]}],\"copyrightYear\":\"2025\",\"copyrightHolder\":{\"@id\":\"https:\\\/\\\/highxtar.com\\\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/\",\"url\":\"https:\\\/\\\/highxtar.com\\\/en\\\/new-years-eve-has-a-different-flavour-at-w-barcelona\\\/\",\"name\":\"New Year's Eve has a different flavour at W Barcelona - 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