The Terres de l’Ebre are a natural paradise. A national treasure. But, furthermore, they are also a great gastronomic enclave despite having a very low population density. In Ulldecona alone, we find two Michelin-starred restaurants: l’Antic Molí and Les Moles. Today we visit the first one, where what shines brightest is not precisely the star, but the circular economy project that sustains it, the way it positively impacts the territory, and the fact that it not only establishes itself in haute cuisine but also offers options for all budgets. "We take small steps to grow big," says its chef and owner, Vicent Guimerà. They have already taken many steps, because what they offer from their kitchen is revered and applauded by their neighbors and by those who visit it.

The Boqueria Market has named Carles Gaig alongside other great figures, as it has included him in its Council of Sages. A recognition also received by Juanito Bayén (from Pinotxo), Jean-Louis Neichel, Isidre Gironès, Josep Lladonosa, Jaume Subirós, or Francesc Fortí. The history of the Gaig family and gastronomy began in 1869 in Horta, when his great-grandmother created a "little tavern", in the chef's words, with chairs and a watering trough for horses. People passed by there to avoid entering Barcelona, where they had to pay a few cents to pass. So, to avoid the tax, many people used this route to go from Sant Andreu del Palomar to Esplugues and save themselves the fee. The great-grandmother, with a commercial nose, began to offer simple dishes, and that's how the business started and predestined Carles Gaig's future long before he was born. Today, he receives this tribute with his wife, Fina Navarro, National Gastronomy Award for her work in the dining room, and their daughter Maria, the fifth generation who has already joined the restaurant, seated in the front row.

The Hotel Palace has an undeniable mystique, as it is a historic enclave in the city of Barcelona. For many, it will always remain the Ritz, and in fact, when you enter, you can't help but look around to see if Xavier Cugat's chihuahua is still lurking. If we are not staying there, we can access it to use its gastronomic offerings. We can go

Let's imagine a good pasta al dente. A cacio e pepe, for example. With the integrated sauce. They bring it in a deep pan and put it directly on your plate with tongs. Succulent, right? Or a beautiful tomato and a mozzarella so sublime that they serve it naked. When something is perfect, the only obligation is not to spoil it. Or a bresaola made of wagyu. It shines with the marbling of the fat. On the side, a raviolo filled with ricotta, truffle and tuorlo (that is, egg yolk). One last example: an eggplant parmigiana with that intense tomato flavor that obligatorily makes you dip bread. All these are some of the dishes that can be tasted since Tuesday at Bottega Bernacca (Carrer de Bonavista, 10), the Italian restaurant that lands in the Gràcia neighborhood and that curiously, unlike what it might seem, comes to us from São Paulo, Brazil. But you will see, dear readers, that everything has a reason.

Nevin Cohen (Brooklyn, New York, 1962) is an expert in public food policies and director of the Urban Food Policy Institute – belonging to the City University of New York – and advocates for actions that can lead to more egalitarian, sustainable, and healthy food. He visits Barcelona to participate in the first international congress of the FARO observatory on the future of food, held at the University of Barcelona, where he is amazed by its historic building. “How beautiful it is to study here,” he says, taking a photo of the cloister.

“I am a romantic”, Gerard Martí tells me. Probably because I am too, I have enjoyed his proposal so much. Gerard is a young chef, butcher, and whatever else is needed. His family runs the Casanovas butcher shop, at Carrer Calàbria, 113, in Barcelona. It is the fourth generation dedicated to it. They are aware that these are difficult times for the trade. Many artisan butchers are closing and there is no succession. The Martí family, however, have found a way to make the business profitable: combining the butcher shop with a restaurant. And the restaurant in question has turned out to be very surprising and recommendable.

The restaurant director, Joaquim López, welcomed the diners. It was a special dinner because Xerta, the restaurant that brings a piece of Terres de l'Ebre to Barcelona, is celebrating 10 years since its opening. López is the fourth generation of restaurateurs. In fact, his parents were also among the diners at the establishment located within the Ohla Eixample hotel. The family manages another hotel, Villa Retiro in Xerta, hence the name of the establishment in Barcelona, and there, Joaquim's brother, Fran López, leads the kitchen at the restaurant.

Congratulations. Twenty years ago, a small restaurant opened next to the Hospital Clínic. It has grown over the years, but we'll get there. Now the concept wouldn't seem innovative, but at the time it certainly was. Pepe Simôes had a bar just a few steps away and decided to open a restaurant, something well-made but informal, and call it La Taverna del Clínic. It was a pleasant place, and the menu will sound familiar because it's the model that has triumphed in Barcelona: expertly prepared tapas (nothing like a mediocre potato salad) to share. Pepe Simôes had a chef lined up, but at the last minute, the deal fell through. And that's how, 20 years ago, his son Toni took over the restaurant. And he has grown it into the landmark it is today.

There is scientific evidence that Viticulture was already present among Europeans 11,000 years agoBut there are many things we don't know about how that crop was grown. Now, a study published in the journal Nature Researchers have been able to trace the origins of Pinot Noir grapes back in time thanks to the genome of 54 archaeological grape seeds, including 47 samples from France and 2 from Ibiza, dating back 4,000 years. This in-depth analysis has led to several conclusions. One of the discoveries made by the team led by Ludovic Orlando, director of the Center for Anthropobiology and Genomics (CAGT) in Toulouse, is that the Pinot Noir variety has remained unchanged for 600 years, indicating continuous cultivation. The medieval sample, found in Valenciennes, is exactly identical to the modern variety.

A guy was handing out energy drinks at the entrance. If it weren't 9:30 in the morning, I'd definitely grab one, because at Alimentaria you know when you go in but not when you'll come out. The food fair's pavilions fill up quickly with people eager to discover this year's new products, which, I can tell you now, are all about protein. In fact, protein galore.

Cava sales declined last year for the second consecutive year, according to a report released Wednesday by the Cava Designation of Origin Regulatory Board. The total number of bottles sold fell by 12.88% year-on-year to 190 million. Revenue reached €2.048 billion, 10% less than in 2014. This drop is attributed to the drought, according to Javier Pagés, president of the Cava DO. "The decline is not due to a lack of demand, but rather a lack of product," he stated. This decrease stems primarily from exports, which fell by 18.68%. In the Spanish market, the reduction was much more moderate, at 2.48% in volume. It should be noted that of the 190 million bottles sold, 60% of the Cava was destined for export. The first market was Belgium, the second the United States, and the third the United Kingdom. Of all the cava sold in Spain, 33.7% was in Catalonia. Germany, traditionally the first or second largest market, fell to fifth place.

I'm told I'm to meet Pola Hemaia, the young chef who's owned L'Alkimista, a restaurant in Reus, for the past six years. So I head to Reus on a wonderful day, even the train that takes me there arrives on time. Pola greets me before service and enthusiastically introduces me to the entire team as they arrive at the restaurant. He came to Catalonia when he was 13. He was born in Cairo, Egypt, in 1993. His family traveled a lot because of his parents' textile factory. It wasn't until he landed in Cervera that he put down roots. He liked science and philosophy. In the end, he decided to study psychology. Rovira i Virgili University took him to the Camp de Tarragona region, where he's stayed ever since. He sent out resumes everywhere to pay for his studies. And it was at the Hotel Mònica in Cambrils where he found a job. At that time, chef David Giner took a young man who didn't even know how to fry an egg and instilled in him a passion for the profession. He worked full days while also studying for his degree. When he finally graduated six years later, cooking won out. And he opened El Alkimista, where we are today.

Blau i Verd is a restaurant that just opened in the center of Barcelona, ​​on Consell de Cent street, between Rambla Catalunya and Balmes. It's very spacious, and I'd say it's one of those perfect places for large groups and families, or for impromptu meals. Especially if you're a group that needs generous portions. Their model is this: you pay a fixed price (€19.95 for weekday lunches and €29.95 for dinners and weekends) and everything is included. First, you'll find an all-you-can-eat buffet loaded with small bowls of food. These are the starters, designed as individual tapas. There are many types, and you can eat as many as you like. Iberian ham, hummus, anchovy flatbread, flame-grilled escalivada, empedrado, derrama... The restaurant's focus is Mediterranean cuisine. The owners of Blau i Verd are of Chinese origin, and they entrusted chef and neurologist Miguel Sánchez Romera with the role of gastronomic consultant and menu designer. The idea is for everything to be digestible and healthy.

The mill wheels turn thanks to the force of the water in the reservoir behind it. If the power went out, we wouldn't notice. Just like in 1521, when the little house we're in was built. We're in the Bianya Valley, where there used to be 50 mills. Every important house had one. The building has windows so the miller could see when the water arrived. Halters located on the spillway would alert him. It was time to take advantage of the water's full force to grind. Buckwheat, corn, barley.

The shutters had been down for weeks, but it wasn't until this Wednesday that the Karma nightclub, located in Barcelona's Plaça Reial, announced its permanent closure. They did so via their social media accounts. "Karma has lowered its shutters and will not raise them again," they stated. In this post, which included a picture of the establishment's shutters, they took the opportunity to thank everyone who had worked there, from the security staff and DJs to the bartenders, who had been part of this nightclub that opened its doors in December 1978.

Danish chef René Redzepi has posted a video on social media announcing to the staff of Noma that he is stepping down as head chef of the restaurant. He has been surrounded by strong controversy in which he is accused of inflicting abuses on workersFrom punches and shouting to threats of being blacklisted, the abuse was felt by a former employee, Jason Ignacio White, the former head of the R&D lab, who started this public denunciation on social media. His intention was to create a version of Me Too in the food industry, taking advantage of the pop-up that Noma was doing in Los Angeles.

From the Rosa de Fuego to the conscript revolts. Perhaps it's harder to see now, but Barcelona has always been a rebellious city. A place where not everything has to be the same. Where another way of doing things is possible. Even when the proposed changes are small, modest, but no less relevant for that. Today I'll tell you about an excellent bar-restaurant located on Consell de Cent. On a beautifully designed pedestrian street, filled with options dominated by restaurant chains. Here, in the middle of it all, like Thursday, Bar Jueves was born.

If keeping up with chef Nandu Jubany and learning about all his business ventures, from efficient catering to well-traveled croquettes, is already difficult, he's now added a new chapter to his long list of collaborations. Anyone flying Singapore Airlines from Barcelona from May 1st onwards, if they fly in business class, will be eligible. businessHe will be eating the menus designed by the Catalan chef.

Card game already has its presenter handover ready, Marc Ribas. It will be Arnau París who will take the reins of the restaurant competition from next season, as announced by Que no surti d'aquí and confirmed to l'ARA TV3 and the presenter himself. Card game is one of the longest-running and most successful programs on Catalan public television. It began airing almost a decade ago, in 2017, and its ratings have never faltered. Proof of this are, for example, the data from this week's broadcast: the chapter dedicated to finding the best calçotada near Barcelona achieved a 21.7% market share – two points above the day's average – and 344,000 viewers.

On March 11, the famous Danish restaurant Noma will unveil a pop-up in Los Angeles. It will run until June 26th and the menu will cost $1,500 (about €1,273). It's sold out. What was meant to be a routine stay abroad for René Redzepi's iconic establishment has been marred by a major controversy. A few weeks ago, a former employee, Jason Ignacio WhiteShe began a strong campaign on Instagram denouncing the mistreatment she suffered and witnessed at the Nordic restaurant. She also offered her platform to anonymously give a voice to former employees so they could share their experiences. Since then, she has continued to publish a steady stream of accounts detailing scenes of abuse. has created a websitewhere he compiles these messages. White tags the event's sponsors in Los Angeles, such as American Express, urging them to reconsider their partnership with Redzepi. He has also called for a protest on the 11th at the location where the restaurant is scheduled to open. pop-up in the United States.