Gastronomy

A Arraval, la idea d’herència forma part de la cuina rebre un llegat, transformar lo i deixar lo preparat perquè algú altre el pugui continuar.

Gastronomy

New Catalan Cuisine: retrofuturism and the death of the chef

Anna Torrents

Eight clues in, the decalogue comes to an end. The dishes, prices, producers, schedules, and personal projects have revealed a series of common threads among very different restaurants. The final two look a little beyond the present, towards their relationship with the past and the way authorship is being redefined...

Chefs Kike Casarrubias and Mon Estrada, from Oxte, are set to launch Papalote in Barcelona this autumn. © Oxte

The Radar

Papalote spreads its wings in Barcelona after earning a Michelin star in Paris

From Mexico to Paris. And from Paris to Barcelona. Because great recipes rarely have a single origin. They are shaped by distance, by techniques picked up along the way, products discovered and traditions that come together, without ever losing touch with the memories that shaped them. The journey of Mexican...

Captura de pantalla 2026 08 18 a les 13.01.21

Gastronomy

New Catalan cuisine: teams, schedules, and life beyond the restaurant

Anna Torrents

Three deliveries and six clues later, this decalogue enters the home stretch. So far we have talked about the name we give to this cuisine, but also about the people, memories, and products that make it possible. As the journey progresses, coincidences no longer appear only on the plates. They...