El Bulli marked several generations of chefs. This, however, does not mean that they all feel they have to deliver cutting edge cuisine, rather that they raise the level of what they create to unthinkable heights. Such is the case of Eugeni de Diego, who was one of Ferran Adrià’s right hand men at his legendary restaurant, and who is now focusing on a new model of business selling spit roast chickens in Barcelona.
In this small ‘spit roast chicken bar’, as he describes it, a local breed of chickens known as ‘groc catala’, which are fed a 65% grain diet, are roasted over a Josper charcoal grill. The humble may also be sublime.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair