SOLC's Gourmet Brunch has quickly become a classic on Sundays in Barcelona. This formula devised by our consultant chef Nandu Jubany offers a proposal that follows the "Farm to Table" concept of SOLC Restaurant.

A Brunch that promises an incomparable gastronomic experience of luxury and local products typical of the Mediterranean diet that includes appetizers of all kinds, salads, smoked foods and sweets complemented with a showcooking where the kitchen team prepares proposals on the spot.

In adition we have a wide variety of desserts and pastries prepared by our pastry chef, Marc Pérez, in a buffet format, add a sophisticated sweet touch to our Brunch.