It has everything to (not) go unnoticed. It is at the bottom of a dead-end street in the most intense Barcelona Gòtic. It is an old building, beautiful and centuries-old and made of stone like all those that surround it and it has no more than five floors. And there, a few meters from the sea, it offers only 22 rooms for which, today, a year before the Copa América there are already cakes.
Because the Wittmore, a small boutique hotel hidden in the most delightful bustle of the lower part of the city, is a place that has it all. It offers privacy, but has all the hustle and bustle you need at hand and the beach (or the mountains, Montjuïc is just around the corner) to practice or watch outdoor sports.
It boasts the personality of a speakeasy and the philosophy of a 19th century cultural hall but never tires of promoting the community as an engine of transformation towards a sustainable and responsible tourism industry. And with that obsession to give an honest and authentic vision of the place, of Barcelona, ??and to generate resources of differential value, it preserves – and even creates – the natural and artistic heritage, taking it to the next step through innovation and defending a vision of a connected, plural and diverse world.
He builds it from the mix, synergy and joint work between individuals who seek a much more leisurely, friendly and respectful way of life with themselves and the environment and, he expresses it with his peculiar and highly celebrated gastronomic restaurant, Contraban (a excellent proposal by chef Alain Guiard inspired by the emotions of a creative process that accompanies an ephemeral list of local wines), his artistic proposals and exhibitions (now An Evissenca Score by Claudia Vives-Fierro framed within the LOOP Video Art Festival) and his push for sustainability. In this last chapter, his collaboration with Gravity Wave stands out, an organization that, together with more than 4 thousand fishermen, goes out of its way to clean our seas and oceans of plastics (one euro per room is allocated to take care of the Mediterranean with the idea of ??recycling 3 thousand kgs of plastic per quarter).
This space, which, be careful!, is only for adults, completes its proposal of subtle elegance and open mind aimed at giving voice to all the artistic and cultural disciplines of Barcelona, ??with its penthouse terrace. It is an unexpected private vantage point from which to observe the heartbeat of the city and its rhythm. Its spirit is inspired by the local custom of going up to the roof to enjoy the cool of the witching hour while laughing and chatting with the neighbors.
Now in Eixample, also in a hotel but in the upper part of Passeig de Gràcia, the best gastronomy and art go hand in hand. Sir Victor of Barcelona has chosen Juliana Plexxo, a Colombian Hispanic artist based in Barcelona, ??to exhibit her latest collection Ritmo de ella in her new private club The Cover. The exhibition curated by art-connector Sonny Kirchner, and organized by Martín Sky, will be open to buyers and admirers for a month.
One of the criteria of Ritmo is duality through vibrant colors and fluid shapes, the patterns that govern existence are explored, reminding us that everything in life follows a unique and precise rhythm.
These pieces invite viewers to immerse themselves in the harmony of duality, finding beauty in the interconnectedness of all things. His talent with the engraving techniques that has given him his long stay in the legendary Joan Barbará workshop in Barcelona (through which giants of painting such as Dalí, Miró, Tapies or Plensa passed), has united his dialogue with new technologies and augmented reality mixing techniques from the past and the future. All of this with a fiercely personal and expressive style that has made her the next great Latin American artist for many.
Gastronomy is also one of Sir Victor’s potentials, which in his Mr Porter Steakhouse, Bar
It is no longer just a place to dine, but also opens at noon and prepares, of course, for the Christmas season. Challenging the limits for these dates, the chefs of the place dare with the “Holiday Chocolate Explosion” (the enormous almost sphere of chocolate is filled with liquid nitrogen, creating an undulating smoke that will be available from December 18 to 30, both at noon and at night) and, in addition to the classic dishes, it offers its “Holiday SeaFood Extravaganza!”, a seafood tower that will be available from December 24 to 26, both at noon and at night, and it is recommended to order it in advance since there will only be 3 available per service.
