Since its opening, Hotel Cram has offered a high level of quality, service and cuisine to Barcelona. It is now having a makeover to enhance its functional and aesthetic characteristics, and from next June, the award-winning Chef Jordi Cruz, will be at the helm of the hotel's culinary operations.
GCA Arquitectos was the company in charge of the CRAM Hotel project in 2004, one of the first boutique hotels to have opened in Barcelona; the company has now also carried out the new Hotel adaptation and makeover project.
This new step has seen the colour scheme being brought into a more neutral range featuring hues of stone and white, for a novel perception of the space. Only a touch of red was retained to create a contrast with the muted tones of the rest. Neutrality, comfort, brightness and the creation of extremely comfortable settings were among the main objectives of the work which aimed to breathe new life to the Hotel.
The redesign of event and meeting rooms, whose capacities ranges from 2-70 people, placed special emphasis on enhancing light through integrated stained glass windows; as regards the finishing touches, these fall in line with the concept applied to the rest of the hotel, highlighting the layers of the existing drop ceiling with indirect lighting.
In the Mareva Cocktail Bar, the restaurant and the Ànemos Terrace Bar, practically all of the furniture has been replaced, traditional lighting swapped for low wattage, and both floor and wall coverings have been updated.
The new culinary offering is created by award-winning young Chef Jordi Cruz, formerly of ABaC Restaurant & Hotel, L'Angle and Ten's Tapas Restaurant.
The Ànemos Terrace Bar, located on the 7th floor with panoramic views of Barcelona, offers a breakfast buffet from 07:00 to 11:00. It later reopens from 12.00 am until 12.00 pm, serving drinks, appetizers, tapas and 'informal cuisine' uninterruptedly throughout the day. The new menu offers little snapshots of the creative style of Chef Jordi Cruz.
The Hotel's new look will gradually take over its rooms over the course of 2013; our objective is for the new concept to remain current for at least as long as its earlier version. The architectural structure of the building, with its distribution and uses, has persevered over time and allowed a makeover using only the necessary resources, without the need for comprehensive changes.
Jordi Cruz left the Estany Clar and became manager and head chef at the restaurant L'Angle de Sant Fruitós de Bages (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star and maintained in 2013 edition, now at Hotel Cram. He became, at 24 years the youngest chef in our country and second in the world, to receive this distinction in the restaurant Cercs Estany Clar (Barcelona).
In April 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy and with 2* Michelin in 2012 and 2013 Guide.
Now, in 2013, he is judge in the program Master Chef Spain in TVE1 and has been awarded as Chef de l'Avenir by the Académie Internationale de la Gastronomie (International Gastronomy Academy). Is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book.
In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district, offers tapas and side dishes true to the philosophy of ABaC.
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