Three stars in a converted warehouse, with the kitchen at the center of the room.
CityBarcelona
VisitedOct 2026
Michelin
Menu€330 · ~20 courses
ChefsSergio & Javier Torres
Chefs at the pass in the open kitchen.
Twin brothers Sergio and Javier Torres opened the restaurant in January 2018 in a former industrial warehouse in Les Corts. Around seventy percent of the space is kitchen, so the cooking happens in front of you. The menu is seasonal and Mediterranean, built on close relationships with producers.
Michelin: 3 stars (third in Nov 2022)
Michelin Green Star
The 50: No. 78, 2025
Repsol Guide: 3 Soles
About twenty courses over three hours, all of it in sight of the kitchen.
The tasting menu: 330 € per person, VAT included, beverages and service excluded.The open kitchen, seen from the dining room.
‘Escudella amb Pilota’. The broth is poured at the table.‘Escudella amb Pilota’. The broth in its glass cup, with the pilota under moss beside it.
‘Escudella amb Pilota’. The pilota, under moss.The appetizers arrive together: ‘Piparras’ and Smoked Anchovy bonbon, Crispy Panot with pickles, and Marinated tuna, roe and ‘Mojo Picón’.Marinated tuna, roe and ‘Mojo Picón’.Crispy Panot with pickles.‘Piparras’ and Smoked Anchovy bonbon.Cured Squid, Poultry consommé and caviar. Surf and turf.Bread and Oil. Les Borges Blanques.
Galician brown Crab, Clams, Seaweed with Endive and Watercress sauce. La Ría de Galicia. The Watercress sauce is poured at the table.Galician brown Crab, Clams, Seaweed with Endive and Watercress sauce. La Ría de Galicia.
Pickled mussels, white Prawn and La Vera paprika Gazpachuelo. Mediterranean / Cantabrian. The Gazpachuelo is poured at the table.Pickled mussels, white Prawn and La Vera paprika Gazpachuelo. Mediterranean / Cantabrian.
Creamy Potato and Parsley Gnocchi with Seafood, Bivalves and Zucchini flower emulsion. Ponza Island.Langoustine, blood sausage, Bergamot, Plankton and Sherry wine. Catalan cuisine.
Aged Galician sole in Seaweed, ‘Sagí’, Eggplant collagen and Autumn Turnip. Pure sea and garden.Aged Galician sole in Seaweed, ‘Sagí’, Eggplant collagen and Autumn Turnip. Pure sea and garden.
Crispy aged ‘Rubia Gallega’, acorn-fed ham, Rosemary and Thyme.A cook at the stove in the open kitchen.
Aged suckling lamb with herbs, Padrón peppers, soufflé potatoes and ají. Spring.Aged suckling lamb with herbs, Padrón peppers, soufflé potatoes and ají. Spring. The sauce is spooned at the table.
Aged suckling lamb with herbs, Padrón peppers, soufflé potatoes and ají. Spring.Aged suckling lamb with herbs, Padrón peppers, soufflé potatoes and ají. Spring. The sauce, close up.
Fresh Cucumber, Green Apple frost, Gin, and Flowers. The season.The open kitchen, with the whole brigade at work.Calanda peach, Muscat grape sorbet and Tapioca. The grape harvest.The Cocoa Age. Cacao Barry.
The Jewel. For you. A gold sphere in a red box.The Jewel. For you. The red Cocina box, closed.
The Jewel. For you. Beside an amber drink with a clear ice cube and an orange slice.
Orange Flower, The Jewel and the sweets together on the table.Orange Flower, The Jewel and the sweets together on the table.
Sweets on the white riser, the Rosemary ice cream sandwich in front.Orange Flower. Citrus. A red flower holding a bright citrus sphere, on a carved wooden stone.Sweets on a black stand: a pale square and a chocolate square with gold leaf.Guests at the kitchen counter, watching a cook work.Coffee, with a latte-art heart.The tasting menu beside the wine pairing card.A shelf of cookbooks.A room beside the kitchen, with steel fridges and a long table.The street entrance, with the birch pattern along the wall.
