Three Michelin star chefs
The gastronomic offer at the VIP Area at Sónar by Day will feature menus from three Michelin-star chefs. Exclusive menus will be served by: Albert Raurich, from the restaurant Dos Palillos (Elisabets 9, Barcelona) on Thursday June 15; Victor Quintillà from Lluerna (Rafael Casanovas 31, Santa Coloma) on Friday, June 16; and Xavier Pellicer of Céleri (Marimón 5, Barcelona) on Saturday June 17.
Each chef will create two exclusive menus (consisting of an entree, a main course and a dessert, as well as a "fast menu" with a signature sandwich) developed especially for the VIP Area, during the three days of Sónar by Day.
The access for the VIP Area Restaurant is exclusive for Delegate Pass and Sónar VIP pass holders.
Albert Raurich, succulent cuisine
“Although his trajectory includes several years as head chef at elBulli, Albert Raurich’s cuisine isn’t defined by the elBulli style. On the contrary; Raurich has completely changed his repertoire, confirming his reputation as a courageous and imaginative chef. Dos Palillos is a high class gastronomic experience, hiding behind what appears to be a neighbourhood bar in Barcelona’s Raval district, right next to the MACBA museum. Its tantalising offerings are jam-packed with innovative flavours and textures, as well as a fanatical devotion to quality of produce. Creative Japanese cuisine with some Thai influences, and wider oriental trends that are impossible to label. Albert is an unrivalled chef playing with nuances in acidity, spice and umami, and is inspired by his own rapaciousness and tastes.”
Philippe Regol, Observación Gastronómica
Víctor Quintillà, a model of local cuisine
“Thanks to Victor’s work in the kitchen, the Lluerna restaurant in Santa Coloma de Gramenet has been placed firmly on Barcelona’s gastronomic map (no small feat for a restaurant located on the city’s outskirts). Quintillà has succeeded by striving with humility, defending local producers and seasonal food, while championing KM 0 and the slow food movement, and bringing science into the kitchen. Together with Mar Gomez, he is about to launch the new Lluerna, as well as the smaller restaurant ‘Verat’. His is passion for food in its unbridled form.”
Pep Palau, Fòrum Gastronòmic.
Xavier Pellicer, green kitchen in the heart of Barcelona
“Xavier Pellicer is the very definition of a modern chef. Possessed of what the French term tour de main - a mastery of motion that allows him to elevate any food that he prepares to the highest category, however simple it may first appear. The very sophistication and skill that Pellicer has applied for years in the kitchens of internationally renowned high-end restaurants, he has now brought to the new restaurant ‘Céleri’; astutely reading present and future food trends and creating a healthy, produce focused and relaxed endeavour where the vegetable is the star.”
Toni Massanés, Fundació Alícia.
Remember that on Wednesday 14, the Networking Day will culminate in an informal networking event. At 7:00 pm, a gigantic paella will be prepared outdoors at SonarVillage for all Delegate Pass holders. Two paellas will be cooked on a wood fire: classic Valencian paella, and a vegetarian paella.