{"id":1025,"date":"2024-05-23T16:13:30","date_gmt":"2024-05-23T14:13:30","guid":{"rendered":"https:\/\/www.bestabarcelona.com\/restaurant\/"},"modified":"2026-03-31T10:39:26","modified_gmt":"2026-03-31T08:39:26","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.bestabarcelona.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"\t\t
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The restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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At Besta we introduce an evolved and sophisticated concept, which pays homage to the pantries of Galicia and Catalonia in a modern and gastronomic environment.<\/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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We offer an experience that unites the authenticity of our roots with a renewed approach, giving special prominence to the flavors of the sea and reflecting the essence of both the Atlantic and the Mediterranean that inspire our cuisine.<\/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

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Besta immerses itself in the seasonal produce of Galicia and Catalonia, fusing broader culinary influences derived from the travel experiences of the chefs involved. This approach not only broadens creativity, but also avoids pigeonholing the concept into the gastronomy of a single region. <\/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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Besta seeks to captivate palates with intense flavors, acidic notes and contrasts that awaken the senses. The passion for innovation drives us to explore the integration of meat in unconventional combinations, such as the fusion of marine and terrestrial flavors. <\/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, Galician chef based in Barcelona and co-owner of Arume, together with his partner Roc\u00edo Rodr\u00edguez (lawyer and also Galician) and the Catalan chef Carles Ramon (trained in Barcelona, London and A Coru\u00f1a), join hands, experiences and spirit to create Besta, a gastronomic proposal that appeals to the value of the origins from a cosmopolitan perspective, and a very marked mixed identity in constant movement. And sea, lots of sea. <\/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 has a Chef Table, an exclusive space where diners can closely observe the preparation of each dish.<\/p>\n

Located in the final area of the restaurant, the Chef Table is a wooden bar presided over by an iron and black marble altar, where the team finishes each dish before the diners, turning the proposal into an interactive and unique experience.<\/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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Our goal is to captivate palates with intense flavors, acidic notes and contrasts that awaken the senses. Driven by innovation, we passionately explore the integration of meat in unconventional combinations, such as the union of marine and terrestrial flavors. <\/p>\n

With seasonal products from both regions and the chefs’ own experiences, we create culinary synergies that transcend the limits of gastronomy, expanding our culinary frontiers without pigeonholing ourselves in a single region.<\/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

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The gastronomic proposal combines the best of Galicia and Catalonia.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The gastronomic proposal combines the best of Galicia and Catalonia with a touch of innovation and excellence, creating a unique experience that delights the senses and captivates the most demanding diners.<\/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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The Chef<\/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<\/div>\n\t\t

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After training at the Centro Superior de Hosteler\u00eda in Santiago de Compostela, he began his apprenticeship in renowned kitchens such as El Amparo (Madrid) and Casa Solla (Pontevedra) in Spain. As an intrepid soul, Manuel has lived and worked in countries including England, Germany and Luxembourg. He also competed on the Top Chef 2017 programme, shortly after opening his first venture, the now iconic Arume in Barcelona\u2019s Raval district, with which he won the Tapa of the Year competition in Catalonia (2015). Eager for a change, in 2018 he moved temporarily to Sweden, where he worked in restaurants such as Gastrologik (2 Michelin stars), Ekstedt (1 Michelin star) and Nook (Michelin Bib Gourmand). This experience with Nordic cuisine and traditions has marked a turning point in his vision of home and has once again reinvented his eternal tug-of-war between paying homage to his own heritage and delighting in that of others.<\/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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After training at the Centro Superior de Hosteler\u00eda de Santiago de Compostela, he began his apprenticeship in emblematic kitchens such as El Amparo (Madrid) or Casa Solla (Pontevedra) in Spain.<\/p>\n

With an intrepid spirit, Manuel has lived and worked in countries such as England, Germany and Luxembourg.<\/p>\n

He was also a contestant on the Top Chef 2017 program, very shortly after opening his first project, the already emblematic Arume located in the Raval Barcelon\u00e9s, with which he won the Tapa of the Year contest in Catalonia (2015).<\/p>\n

Keen to renew himself, in 2018 he went temporarily to Sweden, and there he worked in restaurants such as Gastrologik (2 Michelin stars), Ekstedt (1 Michelin star) and Nook (Bib gourmand Michelin).<\/p>\n

This experience with Nordic cuisine and traditions has marked a before and after in his vision of the home and has reinvented his eternal tug-of-war between paying homage to what is his own and recreating himself with what is not his own.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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On a trip to Ireland he discovered his love for the hotel business, decided to quit his Sociology degree and started doing what he was interested in: studying, but about cooking.<\/p>\n

After training at the School of Hospitality and Tourism CETT (UB) in Barcelona, he began his career as executive chef at the restaurant FiroTast, but soon made the leap abroad again and moved to London to work as head chef at the restaurant BTK Brindisa Tapas Kitchen.<\/p>\n

After several years he started another project with the Brindisa Group, this time in Barcelona; La Bellvitja, a restaurant located in an old church in the Raval district, catalogued at the time as a “rarity” because of its strong inspiration in medieval Catalan cuisine, of which Carles is a passionate student.<\/p>\n

After that experience he worked as executive chef at the GATBLAU restaurant and later moved to A Coru\u00f1a where he worked at Taberna Arallo of the Amicalia group.<\/p>\n

The bases of his hard-to-define cuisine are based on his own Catalan roots, the deep research of medieval and modernist cuisine, the value of good products, the love of the sea and little-known fish, and the ethics of sustainability and zero kilometer.<\/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

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Manu Nu\u00f1\u00e9z<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After training at the Centro Superior de Hosteler\u00eda de Santiago de Compostela, he began his apprenticeship in emblematic kitchens such as El Amparo (Madrid) or Casa Solla (Pontevedra) in Spain.<\/p>\n

With an intrepid spirit, Manuel has lived and worked in countries such as England, Germany and Luxembourg.<\/p>\n

He was also a contestant on the Top Chef 2017 program, very shortly after opening his first project, the already emblematic Arume located in the Raval Barcelon\u00e9s, with which he won the Tapa of the Year contest in Catalonia (2015).<\/p>\n

Keen to renew himself, in 2018 he went temporarily to Sweden, and there he worked in restaurants such as Gastrologik (2 Michelin stars), Ekstedt (1 Michelin star) and Nook (Bib gourmand Michelin).<\/p>\n

This experience with Nordic cuisine and traditions has marked a before and after in his vision of the home and has reinvented his eternal tug-of-war between paying homage to what is his own and recreating himself with what is not his own.<\/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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Carles Ramon<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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On a trip to Ireland he discovered his love for the hotel business, decided to quit his Sociology degree and started doing what he was interested in: studying, but about cooking.<\/p>\n

After training at the School of Hospitality and Tourism CETT (UB) in Barcelona, he began his career as executive chef at the restaurant FiroTast, but soon made the leap abroad again and moved to London to work as head chef at the restaurant BTK Brindisa Tapas Kitchen.<\/p>\n

After several years he started another project with the Brindisa Group, this time in Barcelona; La Bellvitja, a restaurant located in an old church in the Raval district, catalogued at the time as a “rarity” because of its strong inspiration in medieval Catalan cuisine, of which Carles is a passionate student.<\/p>\n

After that experience he worked as executive chef at the GATBLAU restaurant and later moved to A Coru\u00f1a where he worked at Taberna Arallo of the Amicalia group.<\/p>\n

The bases of his hard-to-define cuisine are based on his own Catalan roots, the deep research of medieval and modernist cuisine, the value of good products, the love of the sea and little-known fish, and the ethics of sustainability and zero kilometer.<\/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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Winery<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The concept of our winery is intertwined with the essence of our cuisine, fusing Mediterranean and Atlantic influences.<\/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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We give priority to Catalan and Galician products, representing 80% of our selection.<\/p>\n

We prefer small-scale wineries, with minimal intervention, and little-known wines, absent from other menus in Barcelona.<\/p>\n

Our contacts in Galicia allow us to offer unparalleled exclusivity. We opt for light wine profiles, harmonizing with the marine spirit of our restaurant. <\/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

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The restaurant At Besta we introduce an evolved and sophisticated concept, which pays homage to the pantries of Galicia and Catalonia in a modern and gastronomic environment. 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