Food and drink
With a name of its own
So-called “signature cuisine”, also known as “haute cuisine”, “creative cuisine” and “avant-garde cuisine”, has been raising the international profile of Catalan gastronomy for years, boosted by internationally-renowned chefs such as Ferran Adrià and the Roca brothers.
Ferran Adrià worked as head chef at El Bulli, named The World's Best Restaurant on five separate occasions, for many years. It closed in 2011 but will soon reopen under a new laboratory concept.
In addition to Adrià, Barcelona also has a series of talented chefs working in its various restaurants, comprising a top-class culinary network. Jordi Cruz’s ABaC; El Lasarte, with Paolo Casagrande; Dabiz Muñoz’s Goxo; Carme Ruscalleda and Raül Balam’s Moments; Jordi Artal and the Cinc Sentits, and Oriol Castro, Eduard Xatruch and Mateu Casaña’s Disfrutar are some of the many Michelin-star awarded establishments.
Spirit of renewal
So many good chefs have appeared in Barcelona because there is a strong culinary tradition here, and an ongoing determination to go further and renovate.
The restaurants that offer signature cuisine occupy the most elegant and avant-garde buildings in the city, with a design to match the high-class dishes they serve.
There are many restaurants in Barcelona that can claim the honour of having received one (or two) Michelin stars.
As their cellars stock the best Catalan and international wines, Catalan signature restaurants can count on top wine stewards to advise them on the best wine for each dish.