Horizon: when cooking becomes landscape, art and experience

An undisputed benchmark in the gastronomic avant-garde and faithful to a tradition that he never abandons, chef Paco Pérez has built a career marked by passion, creativity and respect for local produce. With five Michelin stars, his cuisine is articulated as a language of its own: refined, evocative and deeply rooted in the Mediterranean, where technique and innovation coexist in a subtle balance.

This culinary universe of Paco Pérez recently expanded with the presentation of Horitzó, the new haute cuisine catering service promoted in conjunction with Hotel Arts Barcelona. The chosen setting—the atrium of the MACBA—was not accidental: a space where contemporary art and experimentation dialogue naturally, becoming the ideal setting for a proposal that transcends cuisine.

The evening began with a glass of Llindar , a cava created by Codorniu especially for Horitzó, the result of a collaboration between winemaker Bruno Colomer and Pérez himself. Inspired by the Mediterranean horizon, this single-varietal xarel·lo from Garraf captures the light, salinity and freshness of a landscape where sea and sky meet.

During the cocktail, attendees discovered a first approach to the gastronomic proposal with a selection of canapés that synthesized the essence of the chef: the delicacy of a fine almond, asparagus and caviar cake; the marine intensity of a pickled razor clam; or the subtlety of a clam on a green seabed.

In parallel, the exhibition Explorations in the Sea of Amunt offered an immersion into Paco Pérez's creative process, revealing the conceptual roots of his cuisine. Natural elements reinterpreted as contemporary tableware, pigments, algae and projective drawings showed how his proposal was born from a careful observation of the Empordà landscape.

This artistic dimension established a direct dialogue with the exhibition project Miramar. Explorations in the Sea of Amunt , presented at the Casa de Cultura de Girona in November 2025. With the support of bonart in supervising the scenography, elements from that exhibition were integrated, reinforcing the common thread between nature and creation.

The set evidenced the material and poetic origin of the chef's cuisine: from the conceptual transformation of natural forms into gastronomic objects, to the use of pigments and algae as a creative base, culminating in a series of drawings that imagine the future of the dish as a space for artistic expression.

Paco Pérez's gastronomic proposal cannot be separated from the landscape. The sea and the land are not only sources of inspiration, but also narrative material. Each dish tells a story: that of a living territory, in constant transformation, which is reinterpreted through the chef's sensitivity.

This story culminated with a dinner for 64 diners arranged at an imperial table conceived as a sensory journey. The menu included creations such as Remembering Gaudí , a marine homage; Weeping Peas on a Marine Background ; and a Wagyu Steak Café Barcelona . The sweet ending, with Tocinillo de bosc, mató, yuzu and suzette sauce , reaffirmed the chef's ability to combine memory and contemporaneity.

The evening also integrated a digital and immersive dimension with the piece A Journey into the Culinary Universe by Paco Pérez (2026) , developed by Landscapes and blit., which translated the essence of his gastronomic imagination into audiovisual language.

Among the attendees, prominent figures from the cultural scene such as Valentí Oviedo, Roger Gual or Benedetta Tagliabue, as well as emerging artists, contributed to reinforcing the central idea of the event: gastronomy as a meeting place between creative disciplines.

Horizon and a new way of understanding catering

Horitzó was born as a natural extension of Paco Pérez's cuisine beyond the restaurant. It is not just a catering service, but a comprehensive proposal that transforms any event—social or corporate—into a personalized haute cuisine experience.

Every detail is conceived with coherence: from the selection of local products to the staging. The result is a unique experience, where taste, aesthetics and storytelling merge to generate emotion. Beyond technique, Horitzó presents gastronomy as a living cultural experience. A form of expression capable of connecting people, spaces and diverse sensibilities, where tradition and innovation are not opposed, but rather dialogue.

It is a proposal that conceives gastronomy as a creative language, capable of generating unique experiences with its own identity and deeply connected to its origin. The result of the collaboration between Paco Pérez's honest and contemporary cuisine - deeply rooted in the sea and the territory - and the recognized expertise of the Hotel Arts Barcelona in organizing high-level events, Horitzó expands into new scenarios without losing fidelity to the product, temporality and respect for the environment.

Hotel Arts Barcelona: art, sea and contemporary culture

Hotel Arts Barcelona is an emblematic space in the city that combines art, culture, gastronomy and well-being in front of the Mediterranean, in the Olympic Port. Designed by architect Bruce Graham, its 44-storey building is part of Barcelona's most recognizable urban profile.

The rooms and suites, renovated by Meyer Davis, feature a contemporary and functional design. In the gastronomic area, Enoteca Paco Pérez stands out, run by chef Paco Pérez, together with Marina Coastal Food, with a more informal and Mediterranean proposal.

The hotel also offers spaces for meetings and events, as well as relaxation areas, gardens and swimming pools open to the sea. In recent years it has been recognized by international publications and continues to evolve with the project The Reimagination Journey, which will incorporate new spaces and experiences until 2027.