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This great chef represents the best of Catalan cooking, with an approach that has embraced traditional recipes and techniques and made them popular again. He was the brain behind Drolma, one of the first restaurants to put Barcelona on the culinary map, and since he has been involved in many other projects. The latest, Restaurant Fermí Puig, is, once again, a beautiful tribute to Catalan tradition, serving dishes like duck-liver salad and suquet de rap (a very old fisherman’s recipe for monkfish soup, reborn).

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Fermí Puig

This great chef represents the best of Catalan cooking, with an approach that has embraced traditional recipes and techniques and made them popular again. He was the brain behind Drolma, one of the first restaurants to put Barcelona on the culinary map, and since he has been involved in many other projects. The latest, Restaurant Fermí Puig, is, once again, a beautiful tribute to Catalan tradition, serving dishes like duck-liver salad and suquet de rap (a very old fisherman’s recipe for monkfish soup, reborn).