“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
alkimia Gifts
Purchase a gift voucher and share the alkimia experience
(learn more)
Oxtail panadó · Sardine coca · Escabetxat foie with bittersweet orange · Catalan nigiri.
With tomatoes and prawn · lobster · langostine · sea snail · mussels…
Zucchini flower with tomato romesco
Sea cucumber and pork ear with galanga juice.
Iberian pork · Fresh cheese and parsley ravioli · Grilled escalivada
Almond menjablanc, seasonal fruit, and lemon verbena granita · Chocolate fondant · Coca de llardons · Bunyol.
Oxtail panadó · Sardine coca · Escabetxat foie with bittersweet orange · Catalan nigiri.
With tomatoes and prawn · lobster · langostine · sea snail · mussels…
To choose among today’s options.
Almond menjablanc, seasonal fruit, and lemon verbena granita · Coca de llardons · Bunyol.

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:
From Escudella Street to alkostat macaronis or alkimia’s sweet and sour cucumbers.
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.