This is a creative Mexican restaurant, so the dishes in the form of molecular cuisine, the content is very novel, visual smell hearing and taste four integration, can present the chef&#39;s intentions to express. If it is for friends who want to eat creative cuisine and want to eat South American cuisine, I personally think this is a more suitable restaurant.

Hoja Santa

I&rsquo;ve never had cucumbers prepared so expertly. The staff was excellent, especially the sommelier, who made it fun for us English speakers. They gave us a whole experience, not just the food, and they deserve more Michelin stars.

Trip Gourmet Awards

An extraordinary experience in Catalan cuisine, the restaurant is hidden in an ancient building in the 19th century modernist style, and the famous chef Jordi Vil&agrave; is a leader in bringing Catalan cuisine into the new era of Spanish cuisine (La nueva cocina), and it integrates innovative cooking skills to showcase it. Among the dishes. The Mediterranean red shrimp tastes extremely delicious, and the carbon-fired grilled fish with sweet zucchini flowers makes you feel reminiscent. The standard set of 8 dishes is full of weight, so you must experience it when your appetite is open.

This wok dao is a Chinese restaurant in the center of Barcelona. It mainly focuses on Sichuan cuisine. The taste is still biased towards spicy, but the overall taste is still relatively tasty.

Seemed very quiet at first and worried it lacked atmosphere but soon filled up and staff could not have been nicer.  Maybe too efficient but that is way better than under efficient.

We had the vegan tasting menu, which included a glass of wine. It was absolutely delicious, each dish coming thick and fast after the last one.. My favourite was small tissues red cabbage flowers, and the best sour dough bread I&#39;ve ever had in Spain.  It was a lovely atmosphere of welcome, unhurried yet vibrant, and excellent service.

The staff were very welcoming and service good, the food was delicious, a real taste of Thai cuisine.I personally enjoyed the white Catalan wine recommended. The restaurant had nice  atmosphere. We had a very good Lunch 🙂

这是一家创意墨西哥料理的餐厅，所以菜式以分子料理形式出现的居多，内容很新颖，视觉嗅觉听觉和味觉四位一体，能够呈现主厨所要表达的心思。如果是对于想吃创意料理又想吃南美菜的朋友们，个人觉得这是一家比较合适的餐厅。

We went there aware that it would be Mexican food with a slight twist. With every plate that came, a pleasant surprise and explosion of flavor made the dinner unforgettable. Although there are many other Spanish foods to try when in Barcelona, if you really have the time, go to Hoja Santa!

Really enjoyed a recent lunch at Hoja Santa. As we were out later that evening (to Spoonik for those interested) we did not wish to engage in too large a lunch so we did not opt for the tasting menu although I would return to do so. Instead we ordered about 10 plates from the menu and each one had a unique twist or flavour to it, all with a slight twist on a traditional Mexican cuisine - in fact the food was so good we re-ordered a couple of items and had dessert which was not initially intended. We were served by a chap called Javier and he was, like all the staff we met there, excellent and helpful and despite the high quality of the food the overall feel to the restaurant was relaxed and not stuffy as can be the case with top restaurants. I would thoroughly recommend.

We just finished the tasting menu at Hoja Santa--what an amazing culinary adventure. We booked the table 2 months out (when reservations at Tickets were gone within hours of opening up the date). I&#39;m really happy we went with Hoja Santa where they use ingredients from traditional Mexican cuisine in new and exciting ways via modern gastronomy. We requested a table near the kitchen and were pleased to see our request was accepted. Watching the kitchen staff skillfully create each dish added to the experience The tasting menu was so fun! This was a 3 hour meal so be sure to leave yourself some extra time. At the end, we were comfortably full, wowed by the flavors on each dish and so glad we took the plunge Be sure to try the cocktails as well. Very unique takes on old favorites like the margarita.

加泰罗尼亚，西班牙美食文化中心之一，全区共有54家米其林星级餐厅，也出过许多像Ferran adria这样世界名厨。今天这家餐厅正是现代分子料理之父ferran的亲弟弟albert创立的，而他也作为创意顾问加入到这个厨师团队。在开业后短短两三年的时间内，餐厅就获得了米其林一星并一直持续至今。门口很简单 招牌上用全黑色的字写的Hoja santaHoja santa在西班牙语里是胡椒叶的意思 所以他们家的logo也直接使用一片叶子为代表 简简单单餐厅内的环境多采取的是各式各样的较鲜艳的颜色，更好的体现出了南美人的那种热情油炸玉米片 炸制之前有加入柠檬草粉 所以会有一丝清香餐厅的桌子都是用的小瓷砖拼成的，以黑红色为底 能够更好的承托出食物的颜色南美泡菜 和国内的泡菜味道没有太大的差别龙舌兰调酒 用龙舌兰为基础加了橙汁柠檬汁感觉酒味被压住了用龙舌兰调酒做的泡沫球 撒上柠檬粉 入口即化这算是他们家比较有名的一道前菜了，用龙舌兰打成泡沫做成了云朵的形状，入口就是棉花糖感觉。混合几种不同的果汁 用速冻剂快速制冷而成意大利饺子加拉巴木烤羊颚骨肉这里的加拉巴木并不是一种木材 而是南美的一个区域辣椒蘑菇面这道菜是我个人最喜欢的 酱汁上有点类似照烧汁  用金针菇代替面 加以草菇一同炖煮 后配上蛋黄酱烤猪排配上炸玉米片这道菜厨师已经将排骨的骨头剔出 味道的话类似维也纳烤猪排 酱汁酸甜比较解腻时令菜 墨西哥风味烤乳猪玉米饼这道菜很有意思，上菜的时候是像北京烤鸭一样，只拿上来材料，不过大家可以发挥自己的想象力进行摆盘总体来说 这家餐厅的确是一家性价比比较高的餐厅，无论是菜品的精致度还是服务，都是一个米一应该有的。每道菜结束后，服务生都会询问感受，在不知道选择什么时候也会尽自己的专业来推荐。

Catalonia, one of the Spanish food and cultural centers, has 54 Michelin-star restaurants in the region, and has also been a number of world famous chefs like Ferran adria. Today, the restaurant is founded by Albert, the brother of Ferran, the father of modern molecular cuisine, and he joined the chef team as a creative consultant. In just two or three years after opening, the restaurant has received a Michelin star and has been in existence to this day. The door is very simple. The signboard is written in all black. Hoja santaHoja santa means pepper leaves in Spanish, so their logo also directly uses a leaf to represent the environment in the simple restaurant. It is mostly a variety of bright colors. Better reflect the enthusiasm of South Americans fried cornflakes before fried lemon grass powder, so there will be a hint of fragrance restaurant tables are made of small tiles, black and red as the bottom can better bear the color of food South American kimchi and domestic kimchi The taste is not much different. Tequila is used to add orange juice and lemon juice. The taste of the wine is pressed. The foam ball made of tequila is sprinkled with lemon powder. The entrance is instant. This is their famous pre-food. The shape of a cloud is made of tequila foam, and the entrance is the marshmallow feel. Mix several different juices and quickly refrigerate it with a quick freezer to make it a roasted lamb bran with a roasted lamb bran. The Galaba wood here is not a wood, but a regional chili mushroom noodles in South America. This dish is my personal favorite. The sauce is a bit like the simmering juice with gold. The mushrooms are replaced with the noodles and the grass mushrooms are cooked together. After the mayonnaise roast pork chops and fried cornflakes, the chef has already removed the bones of the ribs. The taste is similar to the Vienna roast pork chops. The sauce is sweet and sour. The seasonal dish is Mexican-style roasted pork tortilla. This dish is very intentional. Think, when serving, like Beijing roast duck, only bring up the materials, but everyone can play their imagination to set the plate. Generally speaking, this restaurant is indeed a relatively cost-effective restaurant, whether it is the exquisiteness of the dishes or the service. It is a rice one should have. After each dish is over, the waiter will ask about the feeling, and will do his own professional recommendation when he does not know the choice.

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