Hotel Arts Barcelona is giving diners a chance to take full advantage of truffle season and all its delicious possibilities with two different tasting menus at the hotel’s own Enoteca restaurant. The white truffle is grown under oak trees in the Piemonte region of northern Italy. Because they are only harvested in the months October and November, they tend to be the most expensive ingredient for sale during that time.

November 1-28, 2013, a bold seven-course menu (around USD $260 per person) featuring 15 grams of white truffles and a more subtle six-course menu (approximately USD $220 per person) with 10 grams of the coveted item will be available to foodies and truffle novices alike. Paco Pérez, chef of the Michelin-starred restaurant, will be serving up dishes influenced by fresh Mediterranean ingredients to heighten the flavor of the truffle.

Some of the specialty dishes include Ou de reig mushroom risotto with white truffle, Wagyu beef with mushrooms, potatoes and white truffle, and for dessert, white chocolate, yogurt, mató, quince and white truffle. Enoteca’s renowned sommelier Albert Escofet will be on hand to help guests choose the best vintage from the 500-bottle wine cellar to accompany their chosen menu.