Heads up! We’re working hard to be accurate – but these are unusual times, so please always check before heading out.
Now that gastronomy is the new football and that even those who never went beyond fried eggs talk about spherifications, now, paradoxically, to establish a signature cuisine restaurant is harder than ever. If you’re not Albert Adrià or Xavier Pellicer, or you have no group backing you and your only assets are will, idealism and creativity, you’ll find yourself in trouble to convince a clientele more and more informed to make a reservation. Not only because we know more about gastronomy and the offer is seemingly infinite, but also because the economic crisis has forced us to be more cautious than ever spending our money. Despite these adverse circumstances, talent has shined in crisis-stricken Barcelona, and taken the shape of new chefs that have conquered the most demanding palates with a signatures cuisine far from the Michelin universe.