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Fires, activitats gastronòmiques i mercats setmanals : Baix Emporda : Costa Brava Turisme

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et trobes aquí > Portada > Gastronomia > Fires, activitats gastronòmiques i mercats setmanals

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Dues germanes i cap estrella...

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Nucli de la cuina catalana elvada a categoria de gran restaurant i la qual ha aconseguit situar al nivell de les més celebrades d'Espanya.

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Si ets més clàssic...

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El restaurante Manairó es cocina inédita para detractores de lo convencional. Una experiencia anti-convencional para los 5 sentidos.

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Llista de restaurants que ha anat la Neus:

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Llista de restaurants que ha anat la Neus:

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Una experiència pels sentits

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Spain has long been at the epicenter of the global foodie revolution and leading the charge are the innovative chefs of Catalunya. Although undoubtedly inspired by local boy Ferran Adrià of El Bulli fame, these 10 Catalan cooks make food that is distinctively their own, whether creating Barcelona fusion cuisine, traditional Pyrenean fare or Michelin-starred meals on cliff top hideaways. We discover more about the top 10 Catalan chefs to watch right now.

Jordi Artal

He may have grown up in Canada, but Jordi Artal has gone back to his Catalan roots. Since he opened Cinc Sentits in 2004 in Barcelona's Eixample neighborhood, self-taught chef Artal has experimented with local and organic ingredients to create dishes that, as the restaurant's name suggests, engage all five senses. This approach won Cinc Sentits a Michelin star in 2008, which it still maintains thanks to constant innovation. Don't leave without trying the chocolate mousse with arbequina olive oil ice cream and roasted macadamias.
Cinc Sentits, Carrer d'Aribau 58, Barcelona, Spain, +34 933 23 94 90

Albert Adrià

Everyone knows Ferran, the brains behind El Bulli, arguably the world's most famous restaurant, but fewer can name Albert, the younger Adrià brother who is referred to by his famous sibling as 'the most complete cook working in the world today'. Since El Bulli closed its doors, Albert has cooked up something of a mini empire around Paral·lel in Barcelona, including Tickets tapas restaurant, Pakta ( Peruvian- Japanese fusion) and, most recently, Bodega 1900, a vermuteria, or vermouth bar that taps into the city's seemingly unquenchable thirst for the aperitif. Reservations for most of the venues have to be made at least six weeks in advance, but Tickets' baby squid glazed with its own ink and Pakta's blackened cod with white miso and pisco foam, are definitely worth the wait.
Tickets, Avinguda del Paral·lel 164, Barcelona, Spain

Joan Roca

As the head chef at Girona's El Celler de Can Roca, which knocked Denmark's Noma off the top spot in the World's Top 50 Restaurants listing, Joan Roca is certainly one to watch. His brand of experimental cuisine, akin to Heston Blumenthal's molecular gastronomy, results in a tasting menu that runs to 20 courses and encompasses dishes such as ceviche topped with frozen lime and sourdough ice cream. Most notoriously, Roca has experimented with 'perfume cooking', in which he created a range of dishes infused with famous perfumes, it may not be to everyone's tastes, but a waiting list that runs close to a year can't be wrong.
El Celler de Can Roca, Carrer Can Sunyer 48, Girona, Spain, +34 972 22 21 57

Cristian Escribà

The scion of four generations of bakers and one of Barcelona's most familiar culinary figures, Cristian Escribà is surprisingly approachable. On most days he can be found chatting with regulars in one of the two branches of his family's eponymous Barcelona patisserie, which since 1906 has been rolling out the best croissants, cakes and chocolates in town. With Cristian at the helm however, the Escribà brand has gone from being a mere patisserie to a member of the Academia Española de Gastronomía and the French Culinary Academy. A recognized maestro of chocolate and candy creations, Cristian Escribà counts the likes of King Felipe VI, Leo Messi, Ferran Adrià and Pedro Almodóvar among his devotees. Check out the photos of them that line the café walls as you breakfast on Barcelona's crispiest croissants dipped in hot chocolate so thick the spoons stand upright.
Escribà, Gran Via de les Corts Catalanes 546, Barcelona, Spain, +34 933 01 60 27 Escribà, Les Ramblas 83, Barcelona, Spain, +34 934 54 75 35

Jordi Vilà

Jordi Vilà sees himself, according to his website, as a 'provocateur'. What's certain is that the rest of Barcelona's gastronomic community sees him a much-respected figure. Having started out as a baker's apprentice at only 15, Vilà rose through the ranks of the city's best restaurants until, in 2002, he opened Alkimia, with a Michelin star soon following in 2005. With a playful approach to traditional Spanish dishes, think staples such as lamb, almonds and pan con tomate jazzed up with dashes of vermouth and bergamot, Vilà's food is classic and considered, a tendency reflected in the minimal, determinedly untrendy interiors: both Vilà and Alkimia are led by food, not fashion.
Alkimia, Ronda Sant Antoni 41, Barcelona, Spain, +34 932 07 61 15

Sergi Arola

Sergi Arola is a larger than life figure in Spanish contemporary cuisine. From his appearances on reality TV to his restaurant empire spanning the globe, from Chile to Hong Kong, Arola relishes the limelight. His cuisine lives up to the hype. As a disciple of Ferran Adrià and a holder of two Michelin stars, the Barcelona-born chef, working from his Madrid restaurant Gastro, serves a streamlined tasting menu of Spanish haute cuisine. Veal sweetbreads roasted with spices over a scramble of perrechicos, or essence of king prawn with cider vinaigrette and apple cubes showcase Arola's style. With the restaurant only seating 30 customers, make sure you book well in advance.
Sergi Arola Gastro, Calle de Zurbano 31, Madrid, Spain, +34 913 10 21 69

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Spain has long been at the epicenter of the global foodie revolution and leading the charge are the innovative chefs of Catalunya. Although undoubtedly inspired by local boy Ferran Adrià of El Bulli fame, these 10 Catalan cooks make food that is distinctively their own, whether creating Barcelona fusion cuisine, traditional Pyrenean fare or Michelin-starred meals on cliff top hideaways.

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Bar de tapes espectacular

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La nutrició és el conjunt de funcions que permet incorporar materials a les cèl·lules. Aquestes, en utilitzar-los, n'obtindran l'energia i les substàncies necessàries tant per al manteniment i la renovació de les pròpies estructures cel·lulars com per a la fabricació dels reactius específics de cada tipus de cèl·lula: enzims, hormones, anticossos, fibres, transmissors... L'arribada dels nutrients a les cèl·lules és els resultat finals d'una cadena que comença amb l'alimentació, continua amb la digestió, i vehiculada per la circulació, acaba, a través de la respiració, integrant a cada cèl·lula allò que necessita per viure.
Qualsevol dèficit alimentari, digestiu, circulatori o respiratori, reduirà la nutrició cel·lular i per tant dificultarà en primer lloc la producció específica, i per fi la supervivència i la reproducció de les cèl·lules.
Així, doncs, la paraula nutrició engloba processos molt diversos com ara: la digestió, l'absorció, l'aprofitament metabòlic i l'excreció de les restes.

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La nutrició és el conjunt de funcions que permet incorporar materials a les cèl·lules. Aquestes, en utilitzar-los, n'obtindran l'energia i les substàncies necessàries tant per al manteniment i la renovació de les pròpies estructures cel·lulars com per a la fabricació dels reactius específics de cada tipus de cèl·lula: enzims, hormones, anticossos, fibres, transmissors...

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Pinterest is a visual discovery tool that you can use to find ideas for all your projects and interests.

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La cocina catalana: platos típicos de Cataluña

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La gastronomía catalana, muy destacada en la dieta mediterránea, se caracteriza principalmente por sus numerosos y reconocidos postres. Los ingredientes...

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Consell Català de la Producció Agrària Ecològica (CCPAE), autoritat pública de control encarregada d'auditar i certificar els productes agroalimentaris ecològics d'origen vegetal o animal, transformats o no, obtinguts a Catalunya

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Un restaurant espectacular!

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Quina recepta més bona!

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Institut Municipal de Mercats de Barcelona

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Si es vol fer algun comentari afegit, pot ser en un altre "post it", al costat

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