Carles Abellán represents the new paradigm of contemporary cuisine, reintroducing forgotten flavours in the form of modern gastronomy, creating a new culinary niche.
A rebellious and innovativechef, Carles has been able to transform the most imaginative concepts from El Bulli, where he began and trained, into viable and playful menu propositions, while at the same time working from the most solid culinary base utilizing the Catalan tradition of the "tapa" and "platillos" to raise it to the cutting edge.
Abellán now leads 8 restaurants; each with its own character, a result of a careful combination of gastronomy, design and service. He has also been awarded a Michelin star for his restaurant Comerç24.
Carles Abellan's Esqueixada
“Esqueixada” is a classic cod dish, originating in Barcelona in the 16th century. It's a true demonstration of Mediterranean gastronomy that characterizes the history of the city.
Abellan's version of the dish is made by slowly cooking cod with laurel and perfumed oil. It is then dressed with “pil-pil” garlic sauce, made using the broth of the slowly cooked cod, black olive paste, roasted pine nuts, tomato seeds, oven roasted red onion “escalibada”, and edible flowers.