“Catalan cooking is, and will be,
At alkimia, under the leadership of chef Jordi Vilà, our style of cooking digs deep into the past, present and future of Catalan gastronomy. Exploring the entire range of our culinary landscape, from the center to the margins, we are both grounded in tradition and open to embracing the most radical contemporary ideas.
When thinking about alkimia’s cooking, we always place value on the moment, that fleeting instant in which the secret of each dish is revealed.
Cooking is a journey, an expedition that can be undertaken in only one way: cooking.
Ronda Sant Antoni, 41, Principal
08011 Barcelona
(+34) 93 207 61 15 | reserves@alkimia.cat
Book at alkimia
Book for The Catalan Cuisine Table at alkimia · Jordi Vilà
Monday to Thursday
13:00-15:30 / 20:00-22:30
Friday
13:00-15:30
Booking conditions (learn more)
Cancellation policy (learn more)
If you want to book for a group, follow (learn more).
alkimia Gifts
Purchase a gift voucher and share the alkimia experience
(learn more)
The Catalan Cuisine Table
The Catalan Cuisine Table
Jordi Vilà, cuiner
Els entrants
Partridge panadó · Coca de recapte · Beef pepito nigiri.
Partridge panadó · Coca de recapte · Beef pepito nigiri.
La mar
Sea urchin with endive, calçot and truffle romesco · Artichoke with hake and ganxet beans · Anchovy and tuna belly, hazelnut and beetroot.
Sea urchin with endive, calçot and truffle romesco · Artichoke with hake and ganxet beans · Anchovy and tuna belly, hazelnut and beetroot.
Escudella
Escudella de mar barrejada.
Escudella de mar barrejada.
amb tòfona
Leek mille-feuille with egg · Wild fish with oyster suquet · Rostit català or game dish.
Leek mille-feuille with egg · Wild fish with oyster suquet · Rostit català or game dish.
Les postres
Menjablanc with thyme and redcurrant · Coca de llardons · Chocolate with olive oil and salt · Bunyol.
Menjablanc with thyme and redcurrant · Coca de llardons · Chocolate with olive oil and salt · Bunyol.
*The dishes sometimes contain more ingredients than advertised. We recommend that you contact us in case of intolerance or allergy.
184 €
The lunch Table
Jordi Vilà, cuiner
Els entrants
Partridge panadó · Coca de recapte · Beef pepito nigiri.
Partridge panadó · Coca de recapte · Beef pepito nigiri.
Primers
Artichoke with hake and ganxet beans · Escudella de mar barrejada.
Artichoke with hake and ganxet beans · Escudella de mar barrejada.
Segons
Choose one of the three daily options. (Rostit català, game dish or fish dish)
Choose one of the three daily options. (Rostit català, game dish or fish dish)
Les postres
Choose one dessert: Menjablanc with thyme and redcurrant, Coca de llardons or Chocolate with olive oil and salt Bunyol.
Choose one dessert: Menjablanc with thyme and redcurrant, Coca de llardons or Chocolate with olive oil and salt Bunyol.
*The dishes sometimes contain more ingredients than advertised. We recommend that you contact us in case of intolerance or allergy.
110 €
Jordi Vilà, chef
Jordi Vilà, chef. National Gastronomy Award. 3 Repsol Suns; Best restaurant in Barcelona, Macarfi Guide; 20 consecutive years with a Michelin star. (learn more)
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The Catalan Cuisine Self-Defence Manual
For some time now, many of us cooks who are deeply rooted in the rich tradition of Catalan cuisine have been sounding the alarm: our cuisine is at risk. Globalization, the triumph of big industry, and cultural shifts pulling us further away from our kitchens… there’s a real sense in the air that an era is coming to an end. These are challenging times for the world — and for our cuisine.
With a rebellious, defiant, and determined spirit, we present our *Catalan Cuisine Self-Defense Manual*. A piece that aims to be both a wake-up call and a kind of manifesto — but also a celebration of Catalan cuisine and all it has contributed to gastronomy.
Inside, you’ll find 9 figures, each accompanied by an argument that anyone who wants to stand up for Catalan cuisine should know. If social conversations — the ones that shape decisions — are dominated by those who control the narrative, we’ve looked for a way to insert these nine ideas into the narrative around gastronomy. In a fun, bold, and above all, unashamed way. ; )
Cuina, cuina i més Cuina!!!
Merchandise
You can get the poster (€16), the T-shirt (€17), or the mug (€12) from the Manual of Self-Defense of Catalan Cuisine at the restaurants Alkimia, Alkostat, Vivanda, and at the takeaway food shop Va de Cuina.
Awards
The best recognition is from the diners who sit at our table.
However, why not also remember, celebrate, and, of course, express our gratitude for the acknowledgments from the most renowned gastronomic guides? ; ) (learn more)
Privat dining rooms / aldavant
Alkimia private dining rooms are located on the same main floor where the restaurant is found.
A classic space adapted to accomodate different size groups and events of all sorts depending on the needs of our clients.
If you would like to book a room, send an email to reserves@alkimia.cat
All of Jordi Vilà’s establishments
If you want to dine at any of the other establishments Jordi Vilà has in Barcelona, here they are:
alkostat · Jordi Vilà
At alkostat, Jordi Vilà’s deep journey into Catalan gastronomic tradition is transformed into veryday cuisine.
Va de Cuina · Jordi Vilà
Jordi Vilà’s takeaway food shop.
From Escudella Street to alkostat macaronis or alkimia’s sweet and sour cucumbers.
From Escudella Street to alkostat macaronis or alkimia’s sweet and sour cucumbers.
vivanda · Jordi Vilà
At Vivanda, a neighborhood restaurant in the Sarrià district, we serve the tradition of Catalan cuisine to today’s diners.
Alkostat del mar · Jordi Vilà
The most maritime and Empordà-inspired version of Jordi Vilà’s Catalan cuisine can be found on Sa Riera beach, in Begur, at the Hotel & Spa Finca Victoria, brought to you by Majestic Hotel Group.
Work with us
If you want to be part of our team or do an internship with us, you will find more information
at this link.
Team
2024/ 2025 season
The heads of alkimia, from left to right: Ananda Catalan, head waiter; Pam Tárrega, waitress; Bernat Vilarrubia, head sommelier; Aleix Dotú, head waiter; Sònia Profitós, head waiter; Jordi Vilà, executive chef; Cristina Beired, head chef; Marcos Valyi, head chef; Aleix Bravo, head pastry chef; Adrià Moreno, head chef.