{"id":532,"date":"2024-05-23T16:13:30","date_gmt":"2024-05-23T14:13:30","guid":{"rendered":"https:\/\/www.bestabarcelona.com\/restaurant\/"},"modified":"2026-03-31T10:19:19","modified_gmt":"2026-03-31T08:19:19","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.bestabarcelona.com\/ca\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"\t\t
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El restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tA Besta introdu\u00efm un concepte evolucionat i sofisticat, que ret homenatge als rebosts de Gal\u00edcia i Catalunya en un entorn modern i gastron\u00f2mic.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\tOferim una experi\u00e8ncia que uneix l’autenticitat de les nostres arrels amb un enfocament renovat, donant especial protagonisme als sabors del mar i reflectint l’ess\u00e8ncia tant de l’Atl\u00e0ntic com de la Mediterr\u00e0nia que inspiren la nostra cuina.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Besta se submergeix en els productes estacionals de Gal\u00edcia i Catalunya, fusionant influ\u00e8ncies culin\u00e0ries m\u00e9s \u00e0mplies derivades de les experi\u00e8ncies de viatge dels xefs involucrats. Aquest enfocament no nom\u00e9s amplia la creativitat, sin\u00f3 que tamb\u00e9 evita encasellar el concepte en la gastronomia d’una \u00fanica regi\u00f3.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A Besta es busca captivar els paladars amb sabors intensos, notes \u00e0cides i contrastos que despertin els sentits. La passi\u00f3 per la innovaci\u00f3 impulsa a explorar la integraci\u00f3 de la carn en combinacions poc convencionals, com ara la fusi\u00f3 de sabors marins i terrestres.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Manuel N\u00fa\u00f1ez, xef gallec establert a la ciutat comtal i copropietari d’Arume, amb la seva s\u00f2cia Roc\u00edo Rodr\u00edguez (advocada i tamb\u00e9 gallega) i el xef catal\u00e0 Carles Ramon, (format entre Barcelona, \u200b\u200bLondres i la Corunya), uneixen mans, experi\u00e8ncies i esperit per crear Besta, una proposta gastron\u00f2mica que apel\u00b7la al valor dels or\u00edgens des d’una perspectiva cosmopolita, i una identitat mixta molt marcada en moviment constant. I mar, molt mar.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chef Table<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Besta compta amb una Chef Table, un espai exclusiu on els comensals poden observar de prop la preparaci\u00f3 de cada plat.<\/p>

Ubicada a l’\u00e0rea final del restaurant, la Chef Table \u00e9s una barra de fusta presidida per un altar de ferro i marbre negre, on el quipo culmina cada plat davant dels comensals, convertint la proposta en una experi\u00e8ncia interactiva i \u00fanica.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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S’enorgulleix d’oferir una experi\u00e8ncia culin\u00e0ria d’alta qualitat, productes de primera categoria i un tiquet mitj\u00e0 coherent.<\/p>

A m\u00e9s, s’ha aconseguit integrar amb \u00e8xit a l’ambient cosmopolita de Barcelona, \u200b\u200benfrontant els desafiaments que aix\u00f2 implica. El comprom\u00eds amb un servei amable i professional ha esdevingut un element diferenciador dins de la ciutat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La proposta gastron\u00f2mica combina el millor de Gal\u00edcia i Catalunya<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La proposta gastron\u00f2mica combina el millor de Gal\u00edcia i Catalunya amb un toc d’innovaci\u00f3 i excel\u00b7l\u00e8ncia, creant una experi\u00e8ncia \u00fanica que delecta els sentits i captiva els comensals m\u00e9s exigents.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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El xef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Manu N\u00fa\u00f1ez<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Despr\u00e9s de formar-se al Centro Superior de Hosteler\u00eda de Santiago de Compostel\u00b7la, va comen\u00e7ar el seu aprenentatge en cuines de renom com El Amparo (Madrid) i Casa Solla (Pontevedra) a Espanya. D’\u00e0nima intr\u00e8pida, en Manu ha viscut i treballat en pa\u00efsos com Anglaterra, Alemanya i Luxemburg. Tamb\u00e9 va participar en el programa Top Chef el 2017, poc despr\u00e9s d’obrir el seu primer projecte, l’ara ic\u00f2nic Arume al barri del Raval de Barcelona, amb el qual va guanyar el concurs Tapa de l’Any a Catalunya (2015). Amb ganes de canvi, el 2018 es va traslladar temporalment a Su\u00e8cia, on va treballar en restaurants com Gastrologik (2 estrelles Michelin), Ekstedt (1 estrella Michelin) i Nook (Bib Gourmand de la Michelin). Aquesta experi\u00e8ncia amb la cuina i les tradicions n\u00f2rdiques ha marcat un punt d’inflexi\u00f3 en la seva visi\u00f3 de la cuina pr\u00f2pia i ha reinventat un cop m\u00e9s el seu perenne tira i arronsa entre retre homenatge al seu propi patrimoni i gaudir del dels altres.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Celler<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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El concepte del celler s’arrela a la mateixa ess\u00e8ncia que la cuina, amb influ\u00e8ncies de la Mediterr\u00e0nia i l’Atl\u00e0ntic. Aqu\u00ed s’estableix una subdivisi\u00f3 clara d’aquestes dues zones geogr\u00e0fiques, prioritzant en un 80% els productes catalans i gallecs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Es d\u00f3na prefer\u00e8ncia als cellers de petita escala, amb m\u00ednima intervenci\u00f3 en el proc\u00e9s i vins poc coneguts que no solen trobar-se a les cartes de restaurants a Barcelona.<\/p>

S’aprofiten els contactes a Gal\u00edcia per generar aquesta diferenciaci\u00f3 i exclusivitat.<\/p>

A m\u00e9s, es busca que els perfils dels vins siguin lleugers, d’acord amb el concepte mar\u00ed que es promou al restaurant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Els Xefs<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Els Xefs Manu N\u00fa\u00f1ez i Carles Ramon<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Despr\u00e9s de formar-se al Centre Superior d’Hostaleria de Santiago de Compostel\u00b7la, va iniciar el seu aprenentatge en cuines emblem\u00e0tiques com les d’El Amparo (Madrid) o Casa Solla (Pontevedra) a Espanya.<\/p>\n

D’esperit intr\u00e8pid, Manuel ha viscut i treballat a pa\u00efsos com Anglaterra, Alemanya o Luxemburg.<\/p>\n

Tamb\u00e9 va ser concursant al programa Top Chef 2017, molt poc temps despr\u00e9s d’obrir el seu primer projecte, el ja emblem\u00e0tic Arume situat al Raval Barcelon\u00e8s, amb el qual va guanyar el concurs de la Tapa de l’any a Catalunya (2015).<\/p>\n

Amb ganes de renovar-se, el 2018 se’n va anar temporalment a Su\u00e8cia, i all\u00e0 va treballar en restaurants com Gastrologik (2 estrelles Michelin), Ekstedt (1 estrella Michelin) i Nook (Bib gourmand Michelin).<\/p>\n

Aquesta experi\u00e8ncia amb la cuina i les tradicions n\u00f2rdiques ha marcat un abans i un despr\u00e9s en la seva visi\u00f3 de la llar i ha reinventat novament el seu etern estira-i-arronsa entre homenatjar el mateix i recrear-se amb l’ali\u00e8.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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En un viatge a Irlanda va descobrir el seu amor per l’hostaleria, va decidir deixar la carrera de Sociologia i es va posar a fer all\u00f2 que li interessava: estudiar, per\u00f2 sobre cuina.<\/p>\n

Despr\u00e9s de formar-se a l’Escola d’Hostaleria i Turisme CETT (UB) de Barcelona, \u200b\u200bva iniciar la seva carrera com a xef executiu al restaurant FiroTast, per\u00f2 aviat va tornar a fer el salt a l’estranger i es va traslladar a Londres a treballar com a cap de cuina al restaurant BTK Brindisa Tapas Kitchen.<\/p>\n

Despr\u00e9s d’uns quants anys va iniciar un altre projecte amb el Grup Brindisa, aquesta vegada a Barcelona; La Bellvitja, un restaurant situat en una antiga esgl\u00e9sia del barri del Raval, catalogat al seu moment com a \u201craresa\u201d per la seva forta inspiraci\u00f3 en la cuina medieval catalana, de la qual el Carles \u00e9s un estudi\u00f3s apassionat.<\/p>\n

Despr\u00e9s d’aquesta experi\u00e8ncia va treballar com a xef executiu al restaurant GATBLAU i, posteriorment, es va traslladar a la Corunya on va treballar a la Taberna Arallo del grup Amicalia.<\/p>\n

Les bases de la cuina dif\u00edcil de definir es basen en les pr\u00f2pies arrels catalanes, la recerca profunda de la cuina medieval i modernista, el valor del bon producte, l’amor al mar i els peixos poc coneguts i l’\u00e8tica al voltant de la sostenibilitat i el quil\u00f2metre zero.<\/p><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

El restaurant A Besta introdu\u00efm un concepte evolucionat i sofisticat, que ret homenatge als rebosts de Gal\u00edcia i Catalunya en un entorn modern i gastron\u00f2mic.Oferim una experi\u00e8ncia que uneix l’autenticitat de les nostres arrels amb un enfocament renovat, donant especial protagonisme als sabors del mar i reflectint l’ess\u00e8ncia tant de l’Atl\u00e0ntic com de la Mediterr\u00e0nia […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-532","page","type-page","status-publish","hentry"],"yoast_head":"\nRestaurant - 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