Negro Riveros is the spirit of fire and passion in its purest form. The chef has beennamed Latin American grill champion in Puebla, Mexico; national champion of rawlamb, Paraguay.
His love for the grill has made him one of the most charismatic chefs taking his wayof understanding and doing all over the world. The chef comes to flood Barcelonawith energy and intensity with the flavor of embers and smoke
1600 Amphitheatre Parkway, Mountain View, CA 94043
+1 650-253-0000
prothemes.net@gmail.com
Daily: 9:00 am - 6:00 pm
Sunday: Closed
Lo llaman el Rey de la parrilla argentina, este porteño asentado en Madrid ha construido en Piantao el tempo del asado. La intensidad de los tangos se materializa en sabor, en vértigo y locura, donde lo clásico se adapta a la modernidad.
La brasa es su ADN, ha creado y diseñado él su propia parrilla para sentir a su estimada Argentina bien cerca. Brichetto viene a Barcelona a mimar las brasa, a darles sus tiempos y cocinar como solo los argentinos saben elaborar las carnes: con paciencia y con mucho fuego.
Through the veins of this Argentinean from La Pampa runs the fire and passion for ancestral cuisine.
If we define Germán’s cuisine, we define it as conceptual, daring and modern. This chef, who has trained with the great Martin Berasategui, offers a risky vision of gastronomy and fire.
Risky, but tasty, forceful and generous, that’s his cuisine and that’s how we will experience it in June, because Germán returns to Spain to give the fire a boost and to revive the passion for flavor and intensity.
Menorcan by birth, Mexican by heart. What began as a temporary adventure turned into a gastronomic idyll with the country and its ancestral cuisine.
Joan fell in love with Mexico and shares it with the whole of Barcelona in Oaxaca Cuina Mexicana, becoming an authentic ambassador of Mole Negro and becoming the first International Tianguis of the Magical Towns in Barcelona.
In June Joan will make us vibrate with his cuisine
From the deep mountains of the State of Hidalgo, comes the ancestral barbacoa. 40 kilo rams, raised with natural feed, are roasted for 12 hours in a stone oven, underground.
Moisés has turned this tradition into a gastronomic jewel that miraculously reaches Barcelona. His oven, his rams and Moisés at the head of this unbeatable squad, will drive the most “pintao” morro fino crazy.
His restaurant, El hidalguense, located in the Roma neighborhood since the 80’s, has conquered the world with this deep, primitive and ancestral flavor.
A lot of love, a lot of passion and fewer and fewer entrees.
Joxi decided more than 20 years ago to dedicate his life to what was and is his passion: the recovery of Euskal Txerria. This one, a pig of a primitive breed, settled in Euskalherria, on both sides of the Pyrenees, reached the brink of extinction in the 80s. With tenacity, care and forests at the foot of the Aralar mountain, full of sparrow food, Joxi has managed to bring this jewel to the most gluttonous tables.
Cristina Pérez, born in Barcelona, is the daughter of the market and comes from a family saga full of women in gastronomy.
From her roots in the Boqueria she inherits her love for the product and her eagerness to treat it impeccably.
Back to the origin, to the essence, but with the most current look and with a full mastery of new techniques and culinary trends.
Style, love and passion for fire, for the product and for gastronomy.
In Meat and Fire we could not renounce to share this passion and for us it is a pleasure to be able to count on grillers like Cristina.
Chef linked to the territory and local produce. He has led and promoted products such as Tolosa beans, Idiazabal cheese and Latxa sheep. Roberto highlights the value of infiltrated sheep meat or products such as Mondejo blanco.
A griller with absolute devotion to the product and to comfort who will come to delight us all with a superb mastery of the grill and an innate respect for ancestral cuisine.
Trained in the ancestral craft of grilling in the best steakhouses in the Basque Country, where the great txuletones de vaca vieja are a religion. He founded the SAGARDI Cocineros Vascos project with the clear objective of spreading the culture of traditional Basque cuisine throughout the world.
The Sagardi Group, with more than 26 years of experience behind it, is a project that was born as a dream of the brothers Iñaki and Mikel López de Viñaspre and that, today, has become a reality.
Charismatic and daring, Mizrahi has become the icon of American meat in Mexico, he has learned from great professionals such as Peter Rosenberg, Aaron Franklin, John Boehm, Nick Solares, Ricardo Giraudi, Davey Griffin and his godfather Pat LaFrieda.
After years of winning over a demanding public, in 2021 Mizrahi Asado opens in Mexico City, where he offers original cuisine in the purest New York style.