It can’t have been easy to get a Michelin star for a restaurant in a modest area of a town on the outskirts of Barcelona, but this is what Arthur Martínez achieved with Capritx (in Terrassa). He then moved on to other stimulating projects, such as La Taverna del Ciri (Terrassa) and has now has the luxury of working in Diagonal Mar which is part of the Hilton Hotel chain.
Working in the lobby, next to the reception where he has revived his hits from Capritx and also creates popular dishes using seasonal products with his impeccable technique.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair