The Companyia Teatre Micalet (CTM) makes an artistic commitment to proximity with the creation of Espai CTM where, precisely because of its format, contact with the public is favored and it will allow the continuation of the project that the company started 31 years ago. Located at 41 Torn de l'Hospital street, in the heart of Valencia's historic center, the Espai will bet on a format that seeks to link the spectator with the work in a much closer way. It will combine its own production, the exhibition of guest companies, residencies, training and mediation with the public, according to the promoters. A space of complicity where physical and emotional barriers between the performers and the public are diluted, where theater is a shared act face to face and every breath, every gesture and every word reach the public with greater intensity.This exhibition space does not replace the company's usual activity, which will continue touring and performing in larger theaters, but rather opens up a new expressive line.The 2026-2027 season will officially start on September 23rd, with the original production Bomba va, bomba ve, Joan Fuster, a proposal that premiered for the centenary of the intellectual and essayist's birth and which is being revived to inaugurate the season and the space. This show connects strongly with the reality we are living in, it is a declaration of intent and a song against intolerance, according to the promoters."Recovering theater in its purest state"

For Joan Peris, artistic director and founder of the company, this step responds to a vital need to reconnect with the root of the craft: "The CTM Space is an aesthetic choice that allows us to recover theatre in its purest state, stripped of artifice, where the text, the actor, and the spectator share the same air, like in a confidential conversation," he explains.This proximity format responds to the desire to keep the company's values alive, betting on the living word, on identity, and on the creation of a space that demonstrates that the power of the performing arts is multiplied when shared just centimeters away from reality.Pilar Almeria, artistic director and founder of the company, reaffirms the social and linguistic commitment that beats behind the project: "We do not need large infrastructures to move; we need truth, proximity, and a complicity with the audience that wants to experience the stories live," concludes Almeria.With the opening of this new space in the Velluters neighborhood, the Companyia Teatre Micalet continues the project it began thirty-one years ago without losing its essence and always with the “Micalet seal”.

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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.

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The small ice cream shop on Carrer Enric Granados is always visible from a distance because of the long line that runs along the facade. People wait patiently in line because DelaCrem's ice cream is some of the best in Barcelona. Its owner, Massimo Pignata (Pineròl, Piedmont, 1975) learned everything he could from his native Italy, where he was inspired by the Grom ice cream shop in Turin. When he came to Barcelona in 2010, he had a clear goal: to make a creamy ice cream that would be enjoyed by everyone. "I didn't have a clear business plan, just what kind of ice cream I wanted to make," explains Pignata.

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A new upsurge in contagions would be a bad sign, both in terms of the real effects (albeit limited, given that the most at-risk groups are those that are beginning to be vaccinated) and in terms of the psychological and economic effects. If we were to suddenly take a collective step backwards and the health indicators were to rise again, it could easily send a message to the international community that Catalonia and Spain are no longer safe, with the effect this could have on tourism. The optimistic message, even too optimistic, that the Spanish president, Pedro Sánchez, launched this Monday according to which we will have achieved herd immunity by August has a lot to do with the desire to give an international image of security. And this is understandable: in the short term, the return of tourism is an important factor in easing our way out of the crisis. But this message could be turned on its head if the reality of the health situation does not match it in the coming weeks. Because in the next few key weeks vaccination will have to be prioritised over an excessively speedy de-escalation, as nightlife businesses - among others - are seeking, after having been forced to stay shut since last July.

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