Long before other hotels dared to launch their own Sunday brunches, and before an avalanche of modern restaurants turned it into a mid-morning ritual that became more popular with expats than with Barcelonians themselves, Sunday brunch at SOLC restaurant at the Majestic Hotel & Spa Barcelona was already a local institution. It focused more on Mediterranean dining hours, with a lunchtime slot from 1 to 3 p.m., than on the late breakfast of British origin. And that is surely why it has remained so popular among locals, who have filled its tables every Sunday for years. Despite its success, the luxury hotel has decided to renew its offering this September, taking it up a notch and making it even more tempting.
What are the main changes? To begin with, although it was already aimed at a very demanding clientele, the Majestic’s brunch raises the bar with its gastronomic offering, seeking to remain at the top of Barcelona’s culinary scene. The arrival of new hotel director Luis Cobo, together with the overall gastronomic direction now led by chef David Romero after 13 years at the establishment, has driven this evolution.
This enhanced offering comes with a price increase: the full experience now costs €90 per person (€41 for children up to 12 years old), including an aperitif on arrival, with a choice of a glass of Moët & Chandon, a Grey Goose Bloody Mary, or a St-Germain Spritz. Water, coffee, and tea are also included. Wine by the glass or bottle is available at an additional cost, while there is also the option of a drinks package (€58 per person), including Ruinart champagne, wines, and a final gin and tonic.
At first glance, those who had previously tried this Sunday feast will find novelties such as a new station of acorn-fed Iberian ham sliced at the moment. The menu includes one dish per client at the table, but it can be repeated at discretion. The show-cooking area has more prominence, and to the best dessert buffet in the city, a sweet show-cooking has now been added at the other end of the room, as well as a selected cheese area. Other improvements that families will enjoy are a children's play corner, so that the little ones can be entertained while the adults linger at the table or to provide drawing paper and other entertainment for those with children at the table.
In addition, the ambiance has improved with live musicians playing, giving character to breakfast, without excessive prominence. The service and staging continue to be elegant, as always.
With this framework, the most evident changes will be experienced on the plate. A small part of the meal served at the table is maintained, such as the chosen welcome cocktail, appetizers and starters. But the repertoire of flavors has been renewed and only retains some hits, while the presentations have also evolved.
The trio of appetizers that first parades before the diner, setting the bar very high, is an exquisite Crispy fig pastry sheet, Borredà cheese and caramelized onions; alongside the famous Red shrimp croquette (which should be called with red shrimp, because the seafood is not only inside, but crowns the bite); also the Gilda Majestic, with anchovy, piparra, cod and Gordal olive. A whole pickled skewer in trend, which here stands out for the quality of the raw material.
The show begins
Next, the starters arrive. In the new brunch, seafood is served in a subsequent pass on the same plate ('The best of the sea') where a Oyster with tuna tartare and caviar, sea snails, prawn and first-class razor clams coincide. They also offer the Carrasco Iberian acorn-fed ham plate. It is necessary to measure one's strength well before attacking their bread basket, with sourdough and various specialties, and smoked butter, since from this moment on the rest of the options are in buffet format and the diner chooses to their liking how far to go.
A preparation station offers the obligatory Eggs Benedict with smoked salmon on croissant bread of any self-respecting brunch, although in this one there are so many options that it is better to establish priorities before exhausting one's appetite. Because their Farm chicken cannelloni (in a size adjusted for tasting) also stand out, as do their Sautéed boletus and chanterelles with garlic and parsley.
Another attractive counter before reaching the main courses is that of Terrines and pâtés, which include foie-gras, pâtés en croûte, pickles, and even an original vegetable Wellington, served on the spot. At the show-cooking counter, where Romero himself supervises and finishes the preparations, the "Ous estrellats amb gamba a l'allet" (fried eggs with garlic shrimp) debut, already displayed in a bowl and ready to be taken to the table. A good rice dish could not be missing, in this case, "del Senyoret amb espardenyes" (gentleman's rice with sea cucumbers), which can be taken as a portion or a small tapa.
Fresh fish is one of the best bets of the new buffet. It is the Sea bass flamed with wild fennel and Pernod beurre blanc, a delicacy served on the spot. Just like the Beef Wellington, a dish that the chef has always perfected and here takes center stage as a carnivorous option. Those who prefer some pasta have Saffron Spätzle with herbs and Parmesan.
The real challenge of a brunch like Majestic's is being able to reach dessert with room to maneuver. A sweet addict could satisfy and make their meal profitable just with the dazzling aisle where a chocolate fountain for fruits, Vanilla and caramel millefeuille, Lemon Tiramisu, Jean Marie Hiblot's Chocolate and oat cake, or Pistachio Mochis are displayed. But now they also add the live preparation corner, where they serve Crêpes Suzette and XL Rum Baba with vanilla chantilly.
And if that weren't enough, the big novelty is a cheese station with cow, sheep, and goat cheeses, accompanied by dried fruits, jams, and quince paste. A whole gastronomic festival for which reservations are essential, as it is common for all its tables to be filled by Catalan families who traditionally gather there to celebrate meetings and special occasions, couples or small groups of friends, as well as some accommodated guests who want to experience the gastronomic immersion. There are also those who enjoy it as a gift, as the restaurant sells a voucher to give the experience as a present.
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