A living gastronomic proposal from the hand of Chef Jordi Plancheria. The Barclonian Chef, with more than ten years of experience in the sector, has a degree in kitchen management and has a master’s degree in cooking in haute cuisine, executive and creative, has specialized in haute cuisine and avant-garde, preserving the essence of traditional cuisine and flavors, with the utmost respect for the product, and admiration for traditional Catalan and regional Spanish cuisine.

His professional career as a chef begins in different restaurants with a Michelin Star in the Empordà area, where he lives and works for a long period of time, thus expanding his knowledge of product and avant-garde cuisine.

His beginnings begin when he was little, between stoves, in the family restaurant Ca La Pagesa, owned by four generations, where his grandparents and parents have been an example to follow in terms of dedication and profession. Since his childhood, he has been building a gastronomic memory that he defines as memory of the senses, based on the culinary memory of his roots, as the first inspiration, until he came to the creation of gastronomic proposals that combine tradition and avant-garde cuisine.

This encyclopaedia of flavours, which he has been building since its inception, the culinary inspiration of his travels, his training, and experience in Michelin Star restaurants, as well as respect he feels for the product, has led him to define his own style. An impeccable staging, cooked with a good quality product, a current presentation, and the use of haute cuisine techniques, define its culinary proposals in a lively gastronomy.