Santceloni opened its doors in 2001 in the renovated Hesperia Hotel, on Paseo de la Castellana, and was awarded its first Michelin star only nine months later (the second one arrived with the 2005 edition of the guide). Formerly managed by Santi Santamaría, also owner of Racó de Can Fabes in Sant Celoni and the first Catalan who received three Michelin stars, his recent, unexpected death has not, however, changed the restaurant's award-winning philosophy, one of its strong points being excellent teamwork.
Santceloni's philosophy also grants fresh market produce a prominent place in all of its creations: fresh market cuisine is presented with a profound sense of respect towards the produce. The kitchen is still under the management of Chef Óscar Velasco, who strives to portray the Catalan chef's character in his creations while offering the best of every region's gastronomic culture and of every season: truffles, mushrooms and seafood vary according to the time of year, providing the customer with the best produce. The restaurant offers two tasting menus: the Gastronomic Menu and the Grand Menu. Despite the fact that it does not offer specialties as such, there are some recommended dishes like the grilled macaroni with snout and truffle, the smoked loin of roe venison, the lobster soup with Maresme peas and the on-the-spot roasted suckling pig, all of which are well worth a try. The restaurant requests that customers wear moderately formal attire, such as a jacket in the case of the gentlemen.