Albert Adrià is a Catalan Chef, recognized as The World’s Best Pastry Chef in 2015 in recognition of his extraordinary contribution to the global pastry scene.
Albert Adria started his career when he was 15 years old, working at his brother’s (Ferran Adria) restaurant El Bulli - the best restaurant in the world judged by Restaurant Magazine for 5 years. Even though Albert Adria contributed in several stations to El Bulli’s kitchen, soon he dedicated to pastry inspired by the creativity that it brings. ‘’Pastry is like a blank canvas. The possibilities are endless’’ are his words. In addition, his brother Ferran Adria would admit that El Bulli would not have become the most influential restaurant of the modern era without Albert’s input.
‘‘Pastry is like a blank canvas. The possibilities are endless’’
Adrià has unanimously earned the reputation as one of the most inventive pastry chefs of his generation. However he has not restricted his output only into pastry. In cooperation with Iglesias brothers Adria has upgraded Barcelona’s dining scene by creating the first culinary ‘’amusement park’’ in the world, in the heart of Barcelona, called El Barri.
El Barri is the name of the group of restaurants created by Albert Adrià in Barcelona. The group contains a total of 6 different restaurants and tapas bar, all located in the same neighborhood but built on a differentiated concept.
A unique restaurant with lots of color and several bar counters. The innovative cuisine on offer here, prepared in front of diners, plays homage to the legendary dishes that were once created at El Bulli. Tickets presents a different and informal way of living a haute cuisine experience through its tapas. A playful and fun space to experience “La vida tapa”.
A colourful, contemporary and informal restaurant that evokes Peruvian culture. Pakta means “union” in the original Quechua language of Peru: a union of two cultures, union of two cuisines called Nikkei, which unites the best of Japanese and Peruvian cuisine. Technique and style of Japanese cuisine but wrapped in the flavors, colors, traditions and Peruvian ingredients. The restaurant has 1 Star in Michelin Guide.
Bodega 1900 inherits the typical neighborhood habit to go out and have a vermouth with good company, and proposes a traditional recipe book known by all of us, without the intention of being a tapas bar. As Albert Adrià says: “We review the past and prepare traditional recipes seen from the current perspective.”
Niño Viejo was born to review and show us the Mexican gastronomic culture from the base of tradition using the best products. Unusual, lively, colourful and informal - this taco bar with an ethnic feel serves delicious homemade tacos, antojitos and spicy salsas. High quality Mexican cuisine.
Since 2019 Niño Viejo forms part of Hoja Santa (see more information below) and the space is now the dessert restaurant of its big brother Hoja Santa.
A tribute and a commitment to all of Mexican culture. The place, which takes its name from an autochthonous shrub, recreates a casual and up-to-date atmosphere with ethnic and colonial details. The suggestive combination of flavors and, above all, the spiciness point adapted to the European palate make it a very pleasant experience. The restaurant has 1 Star in Michelin Guide.