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The city's most innovative chefs
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.
Venezuelan Oswaldo Brito and Barcelonan Bernat Bermudo met as students at Hofmann. Bermudo went to Peru for two years and came back deeply in love with the multicoloured festival of textures and flavours of Peruvian cuisine. He met again his old acquaintance and together they shaped their project, Mano Rota. They both coincided in their view of the concept of fusion cuisine, which is the axis of their work: “putting soya on a plate is not fusion. The only way to do it well is to apply the philosophy of that gastronomy on every dish”, says Bermudo, who wants to “do something that people have never tasted”. The result is a gastronomic proposal with a Latino hint and Mediterranean strokes. And it is surprising, without extreme flavours, creative and rich.
Creu dels Molers, 4
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