with benefits
Book with us:
it’s nothing but benefits:
Late check-out and early check-in,
when available
20% discount voucher
at La Plassohla tapas restaurant
Let us buy you a drink
to welcome you
Book with us:
it’s nothing but benefits::
Late check-out and early check-in,
when available
Ohla Barcelona is proud to give you 4 different culinary spaces led by Chef Romain Fornell.
Romain Fornell was born in Toulouse, France in 1976. In 1994, he began his studies at the prestigious Toulouse Hospitality School (Lycée des Métiersd’Hôtellerie et du Tourisme) and was named Best Young Chef of the Midi Pyrénées region.
In 2001, he earned his first Michelin star, making him the youngest chef to do so, just 24 years old. He moved to Barcelona in 2002, where he has lived ever since, to take charge of Caelis. In 2005, Romain got another Michelin star for Caelis, becoming the only French chef to receive this distinction in both France and Spain.
Since early 2017, coinciding with the move of Caelis to Hotel Ohla Barcelona, he has been the Chef/Culinary Director of all of the culinary spaces at this hotel: Caelis, Caelis Privé, La Plassohla and Rooftop.
The culinary style of Caelis Chef Romain Fornell and his team is contemporary cuisine, reinterpreting tradition and vanguard in his own creations. He is known for his daring, passion and balance.
Caelis is a restaurant with tasting menus (we have three options, one is vegetarian). Plus, middays from Wednesday to Saturday, we offer the prix fixe Caelis Menu (€55 VAT included), which changes weekly.
The restaurant has two separate spaces: firstly, the dining room with space for up to 24 guests at tables of varying sizes. And secondly, an open kitchen with a horseshoe-shaped chef’s table and stools that seats 14 more guests who can watch everything that goes on behind the scenes.
Romain Fornell opened Caelis in 2004 and earned a Michelin star the very next year.
In 2017, Caelis moved to Hotel Ohla Barcelona. The move was also a turning point in the restaurant’s culinary offering and this new era is more contemporary and less classical.
In early 2018, Caelis Privé was inaugurated, the private room at Caelis. Caelis Privé is located on the -1 floor of the Ohla Barcelona hotel.
Open Wednesday to Saturday 1:30 pm until 3:00 pm and 8:00 until 10:00 pm.
Privé Caelis is the new space at Michelin-starred Caelis and one of the most personal passion projects of Chef Romain Fornell.
Caelis Privé is a separate space where guests can host private lunches or dinners and one of our chefs will prepare and explain the dishes to diners.
The room features a huge screen showing everything that is going on in the Caelis kitchen in real time, for an exceptionally unique experience.
The menu at Caelis Privé is ad-hoc, with several menus designed specially for this space (not the same as in the main restaurant).
The space seats up to 26 diners at one long table.
Caelis Privé is located on the -1 floor of the Ohla Barcelona hotel. Caelis is located on the mezzanine floor of the hotel (0.5).
For bookings or to request menus, please contact us at info@caelis.com
The culinary offering at La Plassohla is a journey through flavours and textures. A voyage through traditions. At La Plassohla, we propose a sensory journey through different culinary traditions in the form of tapas and small plates to share.
La Plassohla restaurant can seat up to 60 diners. The tables are laid out along the picture windows looking out on to Carrer Comtal, inviting diners to observe the comings and goings along one of Barcelona’s most bustling streets from the peaceful setting inside the restaurant. A table at the bar, opposite the kitchen, gives diners a live view of cooking, mise-en-place and plating.
La Plassohla and the Rooftop terrace, in addition to Caelis (Michelin-starred restaurant) comprise the Ohla Barcelona hotel culinary offering. All of the spaces are managed and led by Chef Romain Fornell.
Kitchen open all day from 12 noon to 12 midnight (limited menu from 4:30 to 7:30 pm).
Special midday prix fixe menu on weekdays from Monday to Friday - €24 VAT included.
Ours isn’t just any breakfast. Led by Michelin-starred chef Romain Fornell, we offer a full buffet with local produce and select fruit, freshly baked bread and pastries and an extensive menu of egg dishes. Come down with time, grab a paper and enjoy a leisurely breakfast.
Make breakfast what you want: a continental classic with eggs, bacon and toast, or something healthier with fruit and carefully selected local dairy products, or a Catalan tradition with select cured meats, tomato-rubbed bread and virgin olive oil. And enjoy a selection of fresh baked goods, in the French style.
The Ohla Barcelona rooftop terrace, in just a few short years, has become an essential spot for anyone who wants to enjoy a drink in an oasis of tranquillity with exceptional views. In the foreground, the Cathedral with its majestic towers reflecting Barcelona’s historical heritage that seduces us every day. In the background, the forward-looking part of Barcelona can be seen in the newly constructed buildings. The blue sea is the perfect backdrop for a skyline that is always a privilege to admire. At night, under the stars, the countless lights give the city a more intimate feel.
The Ohla Barcelona rooftop terrace has several spaces: comfortable stools along the balustrade where you can look out over the city while enjoying a drink; chill out areas that can be booked for private groups, perfect for endless chats; and modern tables and chairs dotted around the space. Presiding the terrace, our glass-walled pool: perfect for extraordinarily beautiful snapshots. And behind it, some of the one-of-a-kind eyes created by Frederic Amat that cover the hotel façade.
Whether at sunset or at night, the Ohla Barcelona rooftop terrace is the perfect place for a drink after work or to kick off or top off a memorable evening.
Check with reception for hours when outside guests are allowed and when it is only open to hotel guests.
Anything else? Ask us
Work with us
If you’re enthused about the hospitality industry, if you love client service and if you’re as discerning as we are, we’d love to meet you. Send us your CV or follow us on Linkedin to keep abreast of any job opportunities that arise.
