The Aürt restaurant served its final dinner last Friday, June 27th, after six years inside the Hilton Hotel in Barcelona. There was also a cake with a candle blown out by the entire team, which could have a double meaning: "It's as much a farewell as a birth," said chef Artur Martínez, who sat at one of the tables for his restaurant's final meal with his children, Arturo and Maite. "It's a beautiful moment because a large part of the Aürt team started at the Capritx restaurant in Terrassa, with my parents, so the relationship between the chefs and the parents is very close; they know each other very well," commented Artur. He was referring to chefs Marc Cano, Pol Ruiz, and Xavi Romrero, who started at the Capricho restaurant in Terrassa at the age of 17 and are now key chefs at Aürt.

In Ullastret, one of the towns with the most history in Catalonia, the Iberian capital of the Indigetes tribe during the 6th century BC, a new pastry shop has just opened that is aiming very high. It is the Pastelería 1001, owned by Eva Feliu, right next to Recuits Nuri, one of the most famous bakeries in this country. dairy product so typical of Empordà. After many years working and training as a pastry chef in large Michelin-starred restaurants, such as Aürt in Barcelona and Bo.Tic in Corçà, Eva Feliu, born in Ullastret and daughter of the second generation of Recuits Nuri, has decided to venture into her own business. A slow-burning project, designed to make desserts with total autonomy and freedom, far from the stress of the capital and without the obligations of the untimely hours of night shifts in a restaurant. It has only just started up this Christmas, with the first tests for friends and acquaintances of nougats and cakes. Now, in February, Feliu has everything in place to officially open and start selling to the general public.