FoodJiribilla: he left Barcelona when he was little, and thirty years later he has returned with a whole world on the tableIvan Díez,Carles DomènechandAdrià Albets08-10-2026
FoodBeirut renews itself without losing the soul that has made it a classicIvan Díez,Carles DomènechandAdrià Albets01-10-2026
FoodBetween the Gola del Ter and the Mediterranean, a restaurant that explains a countryIvan Díez,Carles DomènechandAdrià Albets24-09-2026
FoodThe gastronomic benchmark of the Cerdanya looks to the future with strength and talentIvan Díez,Carles DomènechandAdrià Albets17-09-2026
FoodWhere the grandparents brought the grandchildren and now the grandchildren bring the childrenIvan Díez,Carles DomènechandAdrià Albets10-09-2026
FoodProduct, memory and a bit of 'morriña': the Galician cuisine that has found its space on the Passeig de Sant JoanIvan Díez,Carles DomènechandAdrià Albets03-09-2026
SundayThe secret of Can Facundo is not only its rice: it is JordiIvan Díez,Carles DomènechandAdrià Albets23-07-2026
![Gerard, Luis, Emilio and Marc taking a photograph in the kitchen of the Jiribilla restaurant, at 85 Comte de Borrell street, in Barcelona](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)
