Boat International - May 2018

http://www.boatinternational.com | May 2018

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PHOTOGRAPHY: ALAMY; ADOBE; GETTY IMAGES

THE CHEF

Having trained with the founders

oftwofoodmovements,Michel

Guérard (nouvelle cuisine) and

Ferran Adrià (deconstructivist

cuisine), Pérez returned to his

home town of Llançà to run his

wife’s grandparents’ restaurant,

Miramar – which has two Michelin

stars. Enoteca, his restaurant at

the Hotel Arts Barcelona, now

matches that, while he has a fifth

star from Cinco in Berlin. He also

has La Royale, for burgers, and

the self-explanatory L’Eggs, both

in Barcelona.

Clockwise

from below

left: Vila

Viniteca;

Cap de Creus;

Enoteca

Above: Pérez’s

La Royale

Left: a montadito

sandwich

Above: P41 Bar

&Coctelarium

Below left: a

Miramar dish

Below right:

Quimet i Quimet

Left: Perez celebrates eggs

and cocktails at L’Eggs

Far left: Can Jubany’s

culinary style

PACO PÉREZ, OF ENOTECA AT HOTEL ARTS

CATALAN SURF ’N’ TURF Catalonia’s rich gastronomic

heritage comes from its sophisticated cultural history

and the territorial wealth (sea, farms, mountains).

It is the combinations of ingredients from these three

sources – sea urchins, lobster and red shrimp, with

olive oil and peas from local farms and squab and black

trules from the mountains – which makes Catalan

food so special.

TRADITION & IMAGINATION It is important to respect

Catalan flavours but play with the imagination. One

chef I believe interprets Catalan food most faithfully

is Nandu Jubany at Can Jubany, about an hour north

of Barcelona.

INTERNATIONAL FLAVOUR Barcelona is a world city, so

global influences mix with our local traditions. Hoja

Santa and its tapas bar Niño Viejo are a collaboration

between Albert Adrià and Mexican chef Paco Méndez

and you find surprising ingredients such as huitlacoche

(c or n f u n g u s). AtKoy Shunka,Hideki Matsuhisa

managestocreateincrediblesushiandotherJapanese

dishes but with fresh Mediterranean ingredients.

VINE DININGOur cellar atEnotecacontains more

than700wines.Theregionisknownforitscavaand

IparticularlylikethewaytheydothingsatCodorníu,

Perelada and Jaume Serra. It’s wor th visitingVila

Vinite c a ,on Carrer dels Agullers, for a wine tasting

to discover more about Catalan wine.

DRINK AND BE MERRYForvermouth,IgotoQuimet

iQuimetinElPobleSec,whichisalsooneofthecity’s

best tapas bars servingmontaditos(op en s a nd w ic he s).

If you are looking for a more contemporary environment

and inventive cocktails, come toP41Bar&Coctelarium

at the Hotel Arts.

ALONG THE COASTIf you are leaving Barcelona to cruise

north,anchorinacoveofthebeautifulCapdeCreus

forapicnic.Fordinner,Ihavetorecommendmyown

restaurant near there,Miramar.Myheadchef,Luís

Alonso,isarisingstar,andtheviewsarewonderful.

enotecapacoperez.com; hotelartsbarcelona.com