Louis 1856 pays tribute to the classic restaurant—unchanged and eternal—while embracing a refreshing approach that reflects our time. The restaurant's original concept starts with its surprising location: the old fermentation hall at the Moritz brewery where the popular beer brand got its start in 1864.
Louis 1856 is an innovative project by Moritz under the gastronomic leadership of Jordi Vilà, a Michelin-star chef. Amid a relaxed setting, Louis 1856 invites us to a unique experience in the old brewery's impressive space.
The menu combines Catalan and French dishes, which are plated at the table and paired with an impressive wine list of over three hundred bottle selections from around the world. Delights such as old-beef chateaubriand with salt-cured foie gras, charcoal-grilled turbot steak or the dessert cart's ten variations on puff pastry are a must.