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Technical Aesthetics in Barcelona

Jordi Vila

Jordi Vila forms part of a privileged group of young Barcelona chefs who have modernized eating and cooking in their city. His restaurant Alkimia is an essential port of call for lovers of rejuvenated traditional gastronomy. Vila is convinced of the need for a thorough grounding in standard local cuisine but then he adds touches and uses methods that are totally modern, fresh and light, without losing one bit of flavor.

The name he chose for his restaurant, Alkimia, is the Spanish word for alchemy, alquimia, but spelt with an unexpected ‘k’, to reflect his search for perfection via experimentation. The basis of his cuisine is very Catalonian but the end results bear a very personal stamp, with innovative blends of forms and textures.

Vila started out at the Manresa Hospitality School then went on to study with two of the leading chefs on the Barcelona scene, Jean Luc Figueras and Neichel. His mastery of the sweet station is clear in the high quality of the desserts on offer at Alkimia.

Before he opened up this restaurant of his own, located very near one of the symbols of Catalonian Modernism, the unfinished Sagrada Familia church, Vila worked with Sonia Profitós at the Abrevadero restaurant in Barcelona, until they decided the time was ripe for a change and they opened up their Alkimia. Though the dishes they produce may seem simple, they involve painstaking preparation. And behind the technique is a refined sense of aesthetics and pride of place for the best products of the season.

In September 2011 Jordi started his collaboration agreement with El Velódromo tapas bar and restaurant in Barcelona, owned by catalan brewery Moritz. The food on offer ranged from traditional Catalonian cuisine, to sandwiches with locally-made charcuterie and cheese, tapas, quality preserves, etc.

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