“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
Panadó with samfaina
Pa amb tomàquet and sardines
Anchovy, tuna belly and hazelnut
Bocato di cardinale, prawn head with caviar
Brioche with rabbit romesco sauce
Pumpkin cream and langoustine
Del tros
The moment and the season
Catalan-style spinach and chicken skin
Del mar
Egg with prawns and romesco sauce
Wild fish with oyster suquet
Tuna civet
De la muntanya
White tripe and cured pork belly
Three-meat Festa Major roast
Les postres
Autumn fruit salad
Coca de llardons
Chocolate fondant with vanilla ice cream
*The dishes sometimes contain more ingredients than advertised. We recommend that you contact us in case of intolerance or allergy.
188 €
Jordi Vilà’s Menu
Jordi Vilà, cuiner
Tuna tartare with caviar – 85 €
Eggs with prawns and romesco sauce – 66 €
Grilled escalivada vegetable Tatin with melted cheese – 37 €
***
Hake kokotxas – 47 €
Wild turbot with oyster suquet – 68 €
Sea cucumber with four grains of rice – 85 €
***
Sea and mountain: stuffed pig’s trotters with mushrooms and langoustines – 55 €
Fricandó of tenderloin, seared rare – 75 €
Roasted wild mallard, Catalan-style – 55 €
Lièvre à la Royale with cocoa leaf – 68 €
Les postres
Autumn fruit salad with blackcurrant sorbet and yoghurt – 16 €
Apple tartlet – 16 €
Coca de llardons – 16 €
Chocolate fondant with vanilla ice cream – 18 €
*The dishes sometimes contain more ingredients than advertised. We recommend that you contact us in case of intolerance or allergy.
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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Events and Private Dining
Chef Jordi Vilà’s Catalan cuisine for your most special occasions
Events
We organise bespoke events, bringing the experience of Alkimia and Alkostat to each client, with a Catalan cuisine proposal tailored to every occasion: the place, the number of guests and the specific needs of each event.
From planning to service, we take care of every detail so that each celebration has its own proposal while reflecting our approach to cuisine and service at the highest level of excellence.(learn more)
Contact Laura Claret
+34 668 554 033
eventsjordivila@alkimia.cat
Private Dining
In front of our restaurant main dining room are the private rooms at Alkimia and Alkostat: two classically styled spaces designed to accommodate groups of up to 40 people. Each meal is tailored to the occasion, from the layout of the space to the gastronomic proposal, according to each client’s needs.(learn more)
To reserve the room, please email reserves@alkimia.cat
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 and Vivanda.
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)
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.
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.