Traditional, popular and bourgeois cuisine
The Catalan cuisine is one of the oldest in Europe. The first known Catalan cookbook is the Book of Sent Soví, written during the first half of the XIV century. As different and varied as the Catalan landscapes and climate themselves, Catalan cuisine has survived throughout its history, has adapted to the times, has been accepting of the products and techniques which have arrived from all over the world and now, in the twenty first century, has never been stronger.
Marc Ribas manages two restaurants that emphasize both aspects of the same cuisine: that of the popular, everyday cuisine, with roots in the countryside, that of the Taverna del Ciri , located in Terrassa, a working suburb of Barcelona. And that of the bourgeois cuisine of the better off classes, that of Panot, located in a modernist hotel in the heart of Barcelona.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair