Three stars in a converted warehouse, with the kitchen at the center of the room.
CityBarcelona
VisitedOct 2026
Michelin
Menu€330 · ~20 courses
ChefsSergio & Javier Torres
The kitchen is the room. Every seat faces the pass.
Twin brothers Sergio and Javier Torres opened the restaurant in January 2018 in a former industrial warehouse in Les Corts. Around seventy percent of the space is kitchen, so the cooking happens in front of you. The menu is seasonal and Mediterranean, built on close relationships with producers.
Michelin: 3 stars (third in Nov 2022)
Michelin Green Star
World's 50 Best: No. 78, 2025
Repsol Guide: 3 Soles
About twenty courses over three hours, all of it in sight of the kitchen.
The menu, set at the table before the first course.The dining room, with the kitchen at its center.
Escudella amb Pilota: the broth is poured at the table.
The pilota, under moss.
Crispy panot with pickles'Piparras' and smoked anchovy bonbon
Marinated tuna, roe and 'mojo picón'Crispy aged 'Rubia Gallega' ham, rosemary and thyme
Cured squid, poultry consommé and caviarBread and oil
Galician brown crab, clams, seaweed with endive and watercress sauce
Pickled mussels, white prawn and La Vera paprika gazpachuelo
Potato and parsley gnocchi with seafood, bivalves and zucchini flower emulsion
Langoustine, blood sausage, bergamot, plankton and sherry
Aged Galician sole in seaweed
Aged suckling lamb with herbs, Padrón peppers, soufflé potatoes and ají
Fresh cucumber, green apple frost, gin and flowersCalanda peach, Muscat grape sorbet and tapiocaThe Cocoa AgeThe JewelOrange FlowerThe petit fours.
