CARLES ABELLAN: La barra de Carles Abellán (Barcelona)

He studied at the Barcelona School of Hotel Management and Catering and combined his studies with working at restaurants such as Els Pescadors, L’Odissea, Hotel Melià and La Dama.

He met Ferran Adrià at El Bulli de Roses and shaped his professional dimension there, giving free rein to his imagination. Later, he was at the helm of Talaia and launched the kitchen at the Hacienda Benazuza hotel in Sanlúcar la Mayor (Seville).

In 2001, he opened Comerç 24, for which he was awarded a Michelin star, and later he opened Tapas 24 and Suculent, two beach restaurants on the beaches of Barcelona called La Guingueta and Bravo 24, Tapas24 in Montreal, Tapas24 Camp Nou, Ena in the Alfonso XIII hotel in Seville, Tapas24 Diagonal and lastly La Barra de Carles Abellán.

In 2018, La Barra received a Michelin star and, in 2019, it moved to the same location as the restaurant Bravo, at the Hotel W. At the same time, he reopened the old “Alegría” bar in the l’Eixample district, premises that opened in 1899 and recently reopened as a vermouth bar.

NANDU JUBANY: Can Jubany (Calldetenes)

Nandu Jubany was born in 1971. At the age of 18 he joined the family restaurant Urbisol as head chef, and later worked in other prestigious establishments such as Cabo Mayor in Madrid, Fonda Sala de Olost del Lluçanès, Arzak, Martín Berasategui’s Bodegón Alejandro and Gaig.

In 1995, he opened Can Jubany with his wife, Anna Orte, in a cosy country house with traditional architecture, converted into a space for discovering a new concept of taste and, three years after opening, they received a Michelin star.

From that point on, he became a successful businessman with new premises and banquet halls such as Mas d’Osor in Viladrau, El Serrat del Figaró in Taradell, and the Hotel Mas Albereda in Sant Julià de Vilatorta, and managing the restaurants at the Sport Hotel Hermitage & Spa in Andorra, the FOC restaurant in Singapore, Can Carlitos in Formentera, and Foc Sentosa and Pim Pam Foc in Singapore.

His most recent ventures are the Pur restaurant and the Impur cocktail bar in Barcelona.

RAFA ZAFRA: Estimar (Barcelona)


He was born in Alcalá de Guadaira (Seville) and started cooking alongside his family, who ran the old Posada de Alcalá, where he learned the basics, respect and love for Andalusian cuisine.

He studied at the Seville School of Hotel Management and Catering (Heliopolis) and completed his training at top restaurants such as Tristan, Aldebarán, Arzak, La Terraza del Casino, Tragabuches and Calima, among others.

He was part of the Hacienda Benazuza team, where he discovered the “Bulli Universe” and added his Andalusian touch to the hotel’s gastronomic project. After several years as executive chef at Oasis Sens and Oasis Viva, in 2015 he became executive chef at HEART, a project run by the ADRIA brothers and Guy Laliberté in Ibiza. In 2016, he set up his most personal project in Barcelona, the Estimar restaurant, where he aims to transmit his love for the Mediterranean.