Trinitat Gilbert Martínez

Trinitat Gilbert Martínez

Víctor Ródenas: "There are diners who book three different places at once and decide at the last minute where they will go."

Misc | 14/04/2025

Chef Víctor Ródenas, in the room of the Maleducat restaurant in Barcelona

Foix bakery creates a display of chocolate monkeys valued at 2,000 euros while considering family succession.

Misc | 13/04/2025

The best chocolate cake, according to the contest organized by the Mr and Mrs Cake agency, was the one created by pastry chef Joe Moretones.

Another winery leaves the Cava DO and enters Corpinnat: Mas de la Basserola

Misc | 12/04/2025

Martina Muts and Guillem Vives, from the Mas de la Basserola winery

Marta Cortizas: "I won the first sommelier competition with tonsillitis."

Misc | 10/04/2025

Sommelier Marta Cortizas, in Girona's Wine Square, with a glass of natural white wine

Chocolatier Lluc Crusellas moves into Mandarin Barcelona for two months, along with four other culinary innovations.

Misc | 10/04/2025

The creative cakes of chocolatier Lluc Crusellas can be tasted at the Blanc restaurant at the Mandarin Hotel Barcelona until June 9.

Pere Monje: "Our waiters have salaries comparable to those of lawyers in some law firms."

Misc | 07/04/2025

Pere Monje, in the large room of Via Veneto, preparing a crêpe Suzette

The brand new Pötstot restaurant replaces the legendary L'Hortet del Raval in Barcelona

Misc | 06/04/2025

Manés Forés and Quim Viñas, in front of the iconic door and blackboards of the restaurant they are opening on Pintor Fortuny Street in Barcelona.

The recipe for Mona de Pascua that you can make at home (with the most original and easy chocolate figure)

Misc | 04/04/2025

Homemade Easter cake with a chocolate nest

Xavi Nolla: "In Catalan restaurants, the wines sold are Rioja and Riberas del Duero."

Misc | 01/04/2025

Sommelier Xavi Nolla with the demijoana of rancid wine at the Público restaurant in Barcelona.

Discover the olive varieties grown in Catalonia

Misc | 01/04/2025

Olives Infographic Opening

Mayonnaise, the Minorcan sauce that the French have said for years that they had invented

Misc | 31/03/2025

Mayonnaise, how to prepare the original Menorcan recipe

Cheeses: Why do we prefer them ripe, very ripe?

Misc | 27/03/2025

A matured cheese distributed by Ardai, the Barcelona cheese distributor owned by Eva Vila of Vila Viniteca

'Zamburiña' or scallop: how to avoid confusion so you don't get one at the same price as the other

Misc | 25/03/2025

Scallops have white muscle and orange gonads, while the prized scallops have both parts light-colored.

Pep Salsetes: “Our great tragedy is that we have seeds stored in banks but no farmers to grow them.”

Misc | 25/03/2025

Pep Salsetes demands that farmers opt for older varieties, with better flavor and nutrients.

Carles Pérez de Rozas: "Quim Monzó says he's fed up with us asking for a credit card with the reservation, but he paid for his literature before consuming it."

Misc | 24/03/2025

Chef Carlos Pérez de Rozas, surrounded by what he considers the essential ingredients of his Berbena, which is about to expand

The couple who won 35,000 euros in one day by blindly guessing fourteen wines

Misc | 23/03/2025

Vila Viniteca co-owner Cisco Martí with the winners of the seventeenth competition, Máximas France and Pierre Citerne.

The best chucho in the world is made in Santa Coloma de Farners (and it doesn't have butter)

Misc | 22/03/2025

The Trias bakery in Santa Coloma de Farners has won the world chucho competition, which took place in Girona.

The Fontané restaurant, serving Catalan cuisine with doors open to all, will open on April 27th at the Castell de Sant Julià.

Misc | 19/03/2025

The Roca brothers with the chef and head waiter of the Esperit Roca restaurant, on the ground floor of what will be their next restaurant.

The six establishments that love extra virgin olive oil the most

Misc | 18/03/2025

The award winners for their work promoting extra virgin olive oil, along with the Minister of Agriculture, Òscar Ordeig, and the Director General, Joan Gòdia

The legendary burning of Granja Viader in Barcelona has two years left to find a replacement.

Misc | 18/03/2025

Mercè Casademunt Viader, with the Catalan cream that they prepare all year round, especially during Sant Josep

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