FoodClàudia Gozzi: "I hope people continue to think that outside the city of Barcelona you can't make a living as a cook"Trinitat Gilbert Martínez30-03-2026
FoodPep Salsetes: "Our onions from Figueres have been grown in Patagonia and sold for three euros so that we can eat them all year round."Trinitat Gilbert Martínez25-03-2026
FoodPilar's calçotada: “If you buy calçots, make sure they have the PGI of Calçot de Valls, which are sweeter”Empar Moliner21-03-2026
FoodBar Milagros: chickpeas with baby squid and Hansi Flick's tableTrinitat Gilbert Martínez17-03-2026
FoodÀlex López: "I felt love at first sight when I met the chef Jordi Vilà"Trinitat Gilbert Martínez16-03-2026
FoodThe olive grove in the middle of Barcelona where you can eat ossobuco cannelloni and stuffed rigatoniTrinitat Gilbert Martínez14-03-2026
![Clàudia Gozzi and Jaime Bes, the chefs of El Raier restaurant in la Pobla de Segur](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)