Samuel Soria is a person who is well-loved. He has been able to learn from the best teachers: his parents. He is the son of Mar i Rufo, one of Barcelona's most outstanding eateries. At Somsis, the product is the most important thing, and therefore, inventions are superfluous. This is a joint project by Lluís Costa and Toni Carrasco, led from the kitchen and dining room by Samu. We are in the Gothic Quarter, in a space that occupies the last vestige of the primitive convent of Mont-Sió from the 15th century.

We are in a 17th-century farmhouse belonging to the Torelló family. In 1983, the father ceded some land he owned to the Torrelles de Llobregat Town Hall to house the leisure space Catalunya en Miniatura. They were cherry orchards, which in the past had been vineyards. High-quality cherries are one of the aspects for which this town, located in the Ordal mountain range, stands out. If you have never been there, you can take advantage of this weekend when the 46th edition of the Cherry Festival is being celebrated.

On the north coast of Formentera, in the center of the island, we find es Pujols. It is a tourist center, with a long beach and a promenade lined with small wooden boats and restaurants. The first of them all, located in a privileged corner spot, is called Fandango and today we will stop there.

The chef Rafa Zafra, from Seville and an adopted Barcelonian, has a pile of successful restaurants. But a few weeks ago he had to close the restaurant with his most popular cuisine located on Via Augusta in Barcelona. "Per Feina has been the most exciting project of my life. My mother used to punish me by sending me with my father on the truck. I didn't know that deep down I loved it. The truck bounced and then we stopped to eat a menu of three starters and three mains. And I was the happiest child. As an adult, I wanted to do the same, but updated," explains the chef on the day he presents another popular project: the Masia Tibidabo restaurant, at the top of the amusement park.The establishment was first located in Poblenou, on Ciutat de Granada street, but at the end of August last year it decided to move it to the upper part because it had many difficulties in making the nights profitable. In the new location, the restaurant gained a surname: "Per Feina / Per Plaer" (For Work / For Pleasure). In this case, in addition to an economical menu, a more substantial meal could also be had. Even so, it has not been enough to keep the business afloat. "I wanted to keep the prices, cheap, and the restaurant was working. We had two hundred people every day, but we invoiced 4,000 euros. And that's a table at Estimar. Or at Jondal [the restaurant Rafa Zafra has in Ibiza], I don't even need to say. We had a whole team working and running for that," explains the chef.

“Never leave us!”, a gentleman shouted. “Return!”, “Hospitality!”, “Main festival!”. The public shared what they thought of when they thought of Motel Empordà. We are at this pilgrimage site on its 65th anniversary. On June 4, 1961, Josep Mercader inaugurated this temple of good cuisine and culture just outside Figueres. Culture understood in a broad, generous, and deeply rooted way.

The managers of BSM, the municipal company that manages the Tibidabo amusement park, have described it as a "crazy idea" and a "dream come true". The fact is that they have wanted to reinforce the gastronomic offer of this leisure space for some time. Enrique Tomàs and Christian Escribà are already present. Soon, it will be the turn of Albert Adrià, who cannot yet specify what, but they are already working on various proposals. In fact, it was Adrià himself who recommended Rafa Zafra to take charge of La Masia Tibidabo, the project that is starting this Friday and which they presented today to authorities and civil society.

Anabel and Vicente opened their little refuge in El Born eight years ago: Orvay. They weren't just looking to open a restaurant, but to give shape to a way of understanding the pleasure of eating and drinking, a space where gastronomy and wine would dialogue naturally, without artifice. This idea also runs through the premises. They decided to paint the walls as a journey through the colours and times of wine: at the entrance, the beige tones of the earth, the origin of everything; in the centre, the green of the living vineyard, still full of light, and in the background the deep purple, almost violet, that recalls the ripe fruit and the wine when it reaches its final destination.

“From the entrance, you can tell this restaurant wasn’t built to be a three-star Michelin”, says Disfrutar’s chef Oriol Castro with his usual honesty, and Eduard Xatruch adds: “We didn’t have a dime or an investment fund behind us, we had to trick the bank and the landlord”, he jokes, because among those listening to him is the owner of the premises, Sandra Mira, who explains that this place – before the restaurant opened in 2014 and forever changed the history of Catalan gastronomy – was a warehouse for La Casa de las Mantas. “Do you know how much space was needed to store duvets, blankets, pillows...?” She quickly saw that the chefs were honest people eager to work, so she rented them the space. Perhaps she believed more in Oriol Castro, Mateu Casañas, and Eduard Xatruch than they did themselves, because in the original design, the bar at the entrance was meant to serve tapas. And in the basement below, they wanted to put a large room “for large groups and communions”, says Xatruch. They ran out of money, and they never built that room. Luckily. Because when they had to expand the cellar and build the kitchen to develop the creative part, they needed that space. “The clients wrapped us up”, they say. They explain that the first part is inspired by Miró’s mosaic; when you cross the kitchen, into the pottery kilns, and once in the large white room, in Cadaqués, where they opened their first restaurant together: Compartir.

We are in front of the sea, the train tracks and the N-II. This is a very typical configuration for a large part of the towns in Maresme. On a sunny day, the light and serenity of the Mediterranean end up diluting the noise of the commuter trains and the constant traffic, turning the experience into a pleasant break by the coast.El Blau de Mar is a restaurant located in an early 20th-century Indian house, sensitively renovated by architect Neus Fornaguera. The building retains its historic character and unfolds into five distinct spaces: terrace, interior patio, dining room, private room, and rooftop, allowing for adaptation to different times of day and types of needs. The interior combines elegance and warmth, inviting you to disconnect from the outside world.We start the meal with Cantabrian anchovies, some scallops (zamburiñas) with foie and broth reduction, and some sautéed squid with Maresme peas and black pudding. In the middle, to share, a dish of medium-sized prawns from Arenys. The wine list reinforces this territorial view with a clear commitment to Catalan wineries, especially from DO Alella. However, we accompany ourselves with a bottle of Syrah Reserva from Casa Mariol, a winery from Terra Alta. We drink a reserva at the price of a crianza or young wine. We continue the meal with "mongetes del ganxet" (a type of bean) with prawns, turbot with bacon, and monkfish with clams and prawns. As you can see, the Arenys prawns are ending up coming out of our ears and become the most majestic accompaniment for any dish. For dessert, we order a creamy crème caramel, artisanal vanilla ice cream with macadamia nuts and strawberries from Pep Marpons' garden.El Blau de Mar is more than a restaurant; it is a business designed for the well-being of diners, workers, and the community. At the helm of it all is Josep Bayo, a person who has excelled in various fields (healthcare, communication, hospitality...), but especially in project management and development. They suffered the pandemic and its consequences, but, fortunately, there was financial muscle behind this project. When the restrictions ended, they were able to start working freely and show their intentions: “We wanted there to be a lot of harmony between the space, the service, and the food. We have the port of Arenys and we must take advantage of it. We have a menu with classic proposals and some a bit more mischievous, where elaboration predominates. We want people to eat as much with their mouths as with their eyes and for our chefs to be able to shine,” Josep tells us after a demanding service, while we enjoy the views of the beaches of Arenys.Product and values

Beyond good food and very friendly service, this restaurant stands out for its commitment to local produce: fish from the Arenys fish market, strawberries from Can Marpons, cheeses from Can Xicoi, meats and cured meats from Cal Tomàs, and also everything offered by Maresme producers who work the land ecologically. Furthermore, Blau de Mar collaborates with the Fundació Junts Autisme in Arenys, where the foundation's young people carry out pre-vocational tasks four days a week, accompanied by their therapists.El Blau de Mar, with Josep Bayo at the helm, combines a very good gastronomic proposal with the company's social responsibility, both with employees and suppliers, and with any person or entity related to the restaurant. Cuisine and values facing the coast of Arenys.

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Welcome to Mineral. This is undoubtedly one of the openings of the year and, if all goes well, it could become a landmark restaurant in the city of Barcelona, as Gresca is, for example. It has absolutely everything to succeed. Or at least I hope so, for the following reasons.

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"Bars are churches and we are parishioners," says Javier de las Muelas, owner of Casa Fernández (carrer Santaló, 46). This was the first restaurant, he opened it in 1989, and today, after a slight renovation, he has called all the press to present us this venue that continues to retain its usual essence. He explains that one of the "brilliant ideas of the interior design people" was to suggest removing the iconic mural from the restaurant on carrer Santaló. Obviously, the restaurateur refused. It is the work of the designer Carlos Rolando. A benchmark who died in 2016. "There's no question of removing the mural, it's a sign of identity. We are in an era where establishments are Port Aventura style, everything is made of papier-mâché. We want to give value to what is already 37 years old," De las Muelas states emphatically. And he recalls that venues must have soul, be welcoming and be part of people's daily lives. For him, they are one of the antidotes to one of the great evils of our society: "I like to insist on this because one of the big problems we have is loneliness".

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"They looked like sales", one of the Parada Torres workers tells me. And indeed, we are visiting the new establishment of the Torres brothers, Sergio and Javier, just one day after it opened. The space, located within the Santa Caterina Market, is large and open-plan, measuring 440 m²and can accommodate 160 people. It is a place where a high turnover of diners is expected. The kitchen is located, framed by an immense bar that surrounds it. One side faces directly onto the market. In fact, the windows can be opened, and during the hours when the stalls are open, the bar becomes integrated into the life of the market. In the evening, when there is no longer activity at the stalls, it can be closed and operate independently. "Our parents sold the bar so that we could do fine dining, and we wanted Barcelona to have a bar with our vision," says Sergio Torres, who adds that the food has "a Torres touch." The quality-price ratio has been one of our obsessions from the start. And it's true that you can eat without spending too much. "It's the bar we owed to Barcelona," affirms the chef. With this establishment, the brothers have three restaurants: the crown jewel, Cuina Germans Torres, with three Michelin stars, the gastronomic Eldelmar, and now the popular Parada Torres. "A fun place where the food is good," summarizes the chef.

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Can Lluís, in the Raval neighbourhood of Barcelona, is a symbol of the change the city is undergoing. So we visit it to see the state of the establishment, as the series Ravalejar, by Isaki Lacuesta and Pol Rodríguez on HBO Max, has just premiered, and in November it will arrive on 3Cat. It so happens that Can Lluís was the restaurant of Rodríguez's family, a historic venue from 1929 from which Peret spread Catalan rumba, where Vázquez Montalbán used to dine, or where Leo Messi stopped by during his first years in Barcelona.

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In 1989, Francisco Peñaranda made two bets. The first: to open a bar in a corner of La Sagrera. The second: to trust that, when the eternal works of the AVE were finished, the place would become a reference point. With the works, he was overly optimistic. With the restaurant, not so much. In the beginning, the place was a neighborhood bar, but in 1991 Francisco Peñaranda decided to change course and turn it into a seafood restaurant. All this is explained to us by Esther Peñaranda, his daughter, who has practically grown up within these walls. "As a child, I already ran around the tables. This place is my life," she recalls.Perhaps that's why she studied hospitality: because there are futures that are not chosen, they simply await you. She worked in the kitchens of the Majestic, the Ritz, or the Princesa Sofia, trying, or pretending to try, to escape the family business. But destiny has a very deft hand and little patience. For twenty-eight years, Esther has captained from the dining room Marisqueria Esthvan, in the Sagrera neighborhood. "I am the visible face, but my father is still here," she says, laughing. And he truly is. Francisco continues to be in charge between stoves and early mornings, selecting products at Mercabarna or at the fish market with the clinical eye of someone who has been speaking the language of fresh fish for decades and knows that, in a seafood restaurant, prestige begins long before the customer sits down at the table. Seeing the menu we have in front of us, we decide that it will be Terrers, a Recaredo Brut Nature, that sets the pace for the meal. And the pace is exactly this: direct cooking, honest product and little desire to impress with artifice. Here there are no foams or kilometer-long speeches about the concept of the dish. Here the seafood arrives, is cooked well and served without the need for disguises. Which, given the current situation, almost ends up seeming revolutionary. The festival begins with some dishes to share: fried whitebait, prawns in milk, fresh squid and some tender and well-executed baby squid. Everything comes out with that hard-to-explain touch that restaurants that have been doing the same thing for years have, and precisely because of this, they know exactly what to do and what not to touch.But Esther doesn't hesitate when it comes to choosing the main course. "You can't miss the seafood grill," she says with the certainty of someone who knows the answer perfectly before asking the question. And she's right. A generous, powerful, and very well-executed grill arrives: razor clams, scallops, langoustines, prawns, and crayfish grilled, accompanied by half a lobster per person. A dish that forces the table to fall silent for a few minutes. Sensational.The desserts, Santiago cake, cheesecake and honey with curd cheese, extend the after-meal conversation without haste. With the coffees already served, the gaze inevitably drifts towards the restaurant walls. They are full of photographs with clients, friends, and locals from the neighborhood. There are familiar faces and others that surely only they know, but all tell the same story: the history of a restaurant built more on loyalty than on fashion.The merit of the full table

“Filling this place is not easy, because there are neither shops nor theaters here that bring you passers-by,” explains Esther. And probably for that reason, every full table has even more merit. At Esthvan, customers don’t arrive by chance; they arrive because someone has spoken to them about it before.She is also the one who reveals the origin of the restaurant's name. "It's the mix of the names of Francisco's daughters: Esther and Vanessa". And perhaps here lies the key to everything. Esthvan is not just a seafood restaurant. It is an extension of this family.Esther summarizes it by talking about her father. “Whenever the family gets together, he cooks. And he always ends up doing what the grandchildren ask him to do.” Said like that, it seems like a small thing, but probably here lies the secret of many restaurants that survive over time: people who continue to take care of theirs as if it were still the first day.Who knows if in a few years it will be precisely these grandchildren who will take over. What is evident is that, while Barcelona continues to wait for the works of La Sagrera to be finished, Francisco Peñaranda completed his great work a long time ago.

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I’ve heard that the Massana restaurant in Girona is celebrating three pieces of good news and I want to go there to be able to explain it and, of course, to eat some of its classic dishes again. While I’m there, a woman comes in and says: “Hello, Pere! I’ve come to book a table.” And Pere Massana greets her by name and diligently notes down the customer’s request. This lady could have booked online or by phone. But she preferred to come in person and was served with a smile. This establishment demonstrates once again that the human factor is – and always will be – unbeatable.

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Closing a restaurant is not just about lowering a shutter. It is putting an end to decades of life, of service, of silent sacrifice, and of a way of understanding cuisine. Guillem and his family did so after forty-five years at the helm of Can Castells, in Vidreres. With that gesture, they were not only closing a business: they were leaving behind a legacy built dish by dish, customer by customer, day by day.For two years, Guillem Gubau tried to distance himself from this world. He looked for new motivations, other paths, a life outside of gastronomy and hospitality. But there are professions that are not entirely chosen: they end up finding you. And he didn't find any other that suited him equally. It was then that he accepted the offer to become the maître of the restaurant at Mas Solà, in Santa Coloma de Farners. A space with history, located in a 16th-century Catalan farmhouse, which goes beyond the simple act of eating: it is also a hotel and sports center, a small universe where time seems to move at another pace.“Here what we do is market cuisine, seasonal. We look for the product that is best at each moment”, explains Guillem. This philosophy translates into a proposal that he himself defines as creative, but without ever losing clarity: dishes with a first and last name, recognizable, but worked with precision and with an elaboration that is noticeable in every bite.We attest to this from the very first moment. The croquettes arrive golden and crispy, with a creamy interior that speaks of patience and technique. The fritters, light but full of flavor, confirm that behind every apparent simplicity there is careful work. And it is in this balance, between tradition and intention, where Mas Solà finds its voice. We finish the first ones with some anchovies from L'Escala on focaccia with smoked butter and some artichoke hearts confited with Iberian bacon. “It’s one of the star dishes of the season, we clean the hearts well and chop them. A success!” says Guillem. For the second course, we have two meats and one fish: cod confit with tender garlic mousseline, tomato sofrito, and Santa Pau beans; crispy suckling pig cooked in two ways with red pepper chutney –“We add the sauce during the same cooking process, and that's why it turns out so good”, he says – and Girona veal entrecôte –“We always look for the meat to be from the area”, he recalls.The domain of the room

The desserts, egg flan with toffee, chocolate coulant and three-cheese cake. Today we accompany this meal with a cava from the Oliveda family, a young brut ideal for accompanying any dish. You can tell Guillem enjoys what he does. He commands the dining room and customer interaction with a naturalness that cannot be learned: it's in his blood. With infinite patience, he explains the history of the farmhouse to anyone who asks, almost as if he were part of it himself. “The patriarch of the Solà family is the one who creates everything many, many years ago. He first promotes the swimming pool, the fronton, and the tennis courts. It's not until 1971 that the restaurant is born. Now it is managed by a family that has nothing to do with the Solàs, but they have wanted to keep the name,” he explains. And perhaps it is here where everything fits. Because Mas Solà is not just a place to go to eat: it is a space where stories continue, where each stage adds without erasing the previous one. And in this invisible thread between past and present, Guillem has found his place again. Far from being a final point, his path confirms that, in gastronomy, as in life, there are vocations that never completely close, they only change scenery.

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What a great discovery. A bar for everyone: recognizable cuisine, popular prices, and a good atmosphere among regular patrons and newcomers alike. Take note because if you go to Tarragona, it's a must-stop for a hearty breakfast or lunch. Welcome to Bar Cortijo.

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Who is Àlex Vall? A boy from a well-to-do neighborhood in Barcelona who, one day, after many years of work, decided to open his own restaurant. His story would not be understood without the figure of Hideki Matsuhisa, owner and chef of Koy Shunka, a benchmark and responsible for his appreciation for Japanese cuisine. Àlex is not a vocational chef, but the hours he dedicated to the trade brought out a talent and vocation that remained hidden.The experience in different cuisines and a scholarship from the Japanese government to work in the Asian country were the triggers for deciding, last June, to move forward with a personal project. Umo Àlex Vall is a restaurant with clear Japanese influences, located on a quiet corner of La Bonanova, where a menu adapted to the product and seasonality is served. Fire is its protagonist. There is only one service and a single bar for twelve diners. Àlex welcomes us and offers a brief explanation of where we are and what will happen during the time we will be seated at an open and comfortable bar, with street light and a very good atmosphere.Let's start! The hassun serves as an appetizer, it is a classic of kaiseki cuisine and represents elements, colors, and different cooking techniques. We continue with the calçot dofu, a taste that reminds us of our cuisine, but with clearly Japanese texture and connotations; sashimi of sea bream from Arenys de Mar; udon with prawn (thick noodle); a marvelous temaki of eel from the Ebro Delta; oshizushi (pressed sushi) of sea bass; futomaki (large and thick roll) of tuna belly, and grilled sea bream head. We pause for a moment to talk about the wine. This time, and we promise it won't happen again for a long time, we opted for an external wine. The chosen one was Julius Höfflin Vulkanstoff 2023, a light and fresh red wine, made mainly with the Spätburgunder variety, from volcanic lands of Kaiserstuhl, in the Baden-Württemberg region, in southwestern Germany. Anyway, the menu offers good options of both local and international wines, as well as a variety of sake.Highest quality

We resume the meal with the chicken skewers: one stuffed wing and the other from the tail. They remind us, very pleasantly, of classic Japanese yakitori. We add to the menu (€85) two dishes that are separate and not included: the angus rib and the fat shrimp temaki (€24). These suggestions are left out of the menu so as not to increase its price, but, despite the cost, we couldn't help but try them. The quality of the product, the presentation, and the good execution mean that we do not consider the price paid to be high. The miso soup and the choco tart conclude a surprising and very high-quality experience.Alex Vall is a calm and apparently pragmatic guy. He has created a very personal proposal, with many possibilities of becoming a benchmark in Barcelona. "At UMO you will eat well and find an atmosphere similar to what you would have at home with a group of friends. It is important that everyone is punctual so that we can all start at the same time and share the sensations that each dish provokes in us", Alex tells us, aware that his proposal is taking root and that it is being talked about. It is not mandatory to interact with the bar neighbors, but the dynamic itself invites it. We have greatly enjoyed the experience and we predict success and recognition for him. They haven't even been open a year and we are already thinking about the day we will return.

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When I enter people's homes, I always like to look at the family photos they have framed in every corner. I guess it's something we all do. It's nice to see what people's lives were like before we knew them. As children with tanned skin on the beach, at a celebration, or when they graduated from university. It has always seemed to me an act of generosity for someone to let you into their home and be part of their intimacy for a few moments. That's why, when I arrive at the Dvisi restaurant in Palamós, I'm struck by the fact that there's a photo of Jordi Simón and one of Laura Vicente right at the reception. They are individual photos, they are alone. The colors have already faded, it's noticeable that they've been on display for a few years. They correspond to the time when they were studying at the Girona Hotel School, where they met and fell in love. And at this moment, right from the start, it becomes evident that we are in a home, in a clearly family-run restaurant.

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Between Barceloneta and Poblenou, the terraces transform into authentic sea view points, where it is possible to enjoy the sea breeze while tasting Mediterranean cuisine. From the elegant Nuara terrace in front of the renovated Port Olímpic to charming corners like Bar Nuri, on Rambla del Poblenou, this route proposes four essential stops where rice, the spring atmosphere and the proximity to the sea go hand in hand.

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