Traditional and creative escudella to celebrate Christmas and the New Year

Like any family, work colleagues, or close-knit group, we also have a Christmas lunch. However, this year we wanted to make it a big one: we're celebrating the 15th anniversary of the ARA and the 8th anniversary of the... Not a single day at homeFurthermore, we are lucky enough to have been born in a fantastic country, to be able to work doing what we love, and consequently, to be privileged enough to enjoy the finest cuisine. And, as if that weren't enough, we can tell you all about it. This year's choice is Alkimia, by Jordi Vilà.

For Jordi, Alkimia is his greatest expression as a chef. It's where he develops his talent, creativity, and professional interests, always centered around Catalan cuisine. According to the chef himself, his menu is divided as follows: "65% tradition, 30% creativity, and 5% imported goods (products from all over the world)."

The menu we tasted is called The Catalan kitchen table...an expression that perfectly defines Jordi's ideology. We started with a partridge loaf with escabeche; a recapte cake with herring, persimmon, pomegranate, and ricotta. Next came The seaAnchovy with tuna belly, hazelnut and beetroot; the sea egg and the espadrille. We continue with a mixed seafood bowl; sea urchin with squid and persimmon, and an oyster in vinaigrette.

The feeling is clear: you're ruining the essence of the most authentic Mediterranean, one wave after another. The escudella de mar, made with pork meatball and prawns, serves to reaffirm the quintessentially Mediterranean combination of surf and turf. The butifarra sausage here is made with tuna belly and hake cheeks, and the fish stock is freshly made daily. Talent, tradition, creativity… mix and match as you like.

While adding an artichoke and caviar tasting to the menu, we approach The pieceThe menu features green beans with potatoes and sausage, and toasted bread with bottarga (a type of sea bream). The local produce and ingredients lead us to dishes like hare with squid and roast pork loin. For dessert, we find an autumn fruit salad, pork crackling cake, a fritter, and chocolate with oil and salt.

Since we like to let ourselves be guided by our own tastes, we were advised to sample different wines according to the sequence of the menu. These are our wine companions: Clarobscur from the Cisteller winery (Alt Penedès); Casiopea Gerlius (Burgundy); La Suerte del Ponente from Vinícola Gralton (Priorat), and Noctícula, a muscatel from Viñedos Verticales (Malaga).

"I defend Catalan cuisine with conviction"

The tables face the kitchen. Every time we look up from our plates, we see Jordi and his team creating small bites that nourish the soul. When service ends, we chat for a while. "Life, luckily, has allowed me to live doing something I love: cooking. I grew up with Catalan cuisine, and it's the cuisine I love. My mission is to defend it, and I do so with conviction." Talking with Jordi is a pleasure and, at the same time, a source of pride in someone who defends such a precious part of our culture with knowledge and talent. "I try to leave room for creativity and for some imported products, but always prioritizing local ingredients and their seasonality. This approach works for me, and above all, I believe in it." Jordi has a host of well-deserved awards, but the best recognition is the gratitude of the diners who fill Alkimia and Alkostat day after day.

Jordi Vilà is a genius who knows exactly what he's doing, but he's not alone. Sonia Profitós, head chef of Alkostat; Adrià Moreno, head chef and Jordi's right-hand man; and Ananda Catalan, head waiter at Alkimia, are essential elements of a project that is a benchmark for Spanish cuisine. Thanks to them, the entire team that accompanies Jordi can focus on creating and executing a celebratory menu.

At Alkimia, we champion and cherish the most traditional values of Catalan cuisine, transforming them into modern dishes that give meaning to life and the joy of sharing them with loved ones. Happy 2026!