I cannot excuse myself for not having known the history of the area or the Bages Terra de Vins project before. I write it with my head down and with guilt. I am often interested in places that are far away when the ones we have at home are amazing. My relationship with them has passed through three phases: First one, the discovery, was through social networks...
I was especially excited to see “El Convent 1613“. I had liked everything I had seen or read and the fact that it used to be a convent especially provoked me. History tells that the original convent was located 6 km from the town and the inclement weather and austerity of the time were why it was abandoned. Then it was decided to move it to the town, in...
I really wanted to go. I liked to read that Romain Fornell (Café Turó, La Taverna del Mar, Café Emma, Casa Leopoldo and Caelis) was making fun gastronomy creations at the Ohla hotel. I went there and, as always, I enjoyed a lot! The restaurant is located on the ground floor of the hotel. It is bold and elegant. The cellar is huge and modern at the same time...
I needed to reconcile with Naples. The first time I went we didn’t really fit together. I was not able to find the charm. I saw it dirty and I was even scared. But too many people around me spoke wonders about this city and that always made me believe that reconciliation would come sooner or later. Two whole days were enough to return fascinated. The historic...
It is not possible to talk about “Miralles” restaurant without mentioning Salvador (he gets angry if he is called Mr. Miralles). I talked about him in the post of the hotel “Las Capçades” and in the restaurant with the same name; but… here is where I met him. A few minutes talking with him was enough to realize that he has a special...
Look well! This post starts differently than the rest of the ones already published. I always categorize the publications by their theme: restaurants, getaways, hotels, etc. And I make it very clear in the title. With “Mirador Badia” I have not been able to do it. And do you know why? Well, because it can be considered both a getaway and a restaurant...
This hotel is special. I arrived late after a busy day at work. I was nervous as if I was in a hurry, when, in fact, I was not. Claudia was the first to make me feel that there was something extraordinary inside those walls. I don’t know how she did it, but she slowed me down and her passion for the site was transferred to me in a few minutes. With an admirable...
Everyone likes the Empordà. This is obvious. There are people who have a weakness for Alt and there are also those who are in love with Baix; but we all find that romantic point that has us hooked. It is no coincidence that it is known as “our little” Tuscany. This admiration for the region is justified by the amazing nature that it offers us; but, if we...
I knew the rice of Pals. I had eaten it in different restaurants of Girona and Catalunya and I always loved it, but what I did not know was the story behind it. From now on, when I eat it again, I will like it even more! The passion and effort of the farmers are responsible for the reputation of Pals rice. They have all the credit; but there is a family that deserves...
We all know that it is one of the most important tourist attractions in Barcelona; in fact, it is one of the most photographed buildings in the city. But what many do not know is that in the summer of 2016 (and only until 2020) the doors were opened to the public, for the first time in history, thus allowing access to the interior. And I had the privilege of visiting...
CLOSED The restaurant is located on the ground floor of the “Hotel Omm“. All of us Barcelonans know this 5-star hotel that is very close to Paseo de Gracia; What I am not so sure is whether we are aware of the double gastronomic offer that exists within. The Roca brothers are behind the two proposals. The first, “Roca Moo” is a Michelin star...
I like places that have a history behind them. You already know this. But when history is written in capital letters, I reach a point of fascination that turns me into a mini-historian (with all due respect to the professionals in the sector). I try to document myself as much as possible and I almost always manage to make that fascination bigger. I was very impressed...
