Ramón Freixa Riera

Tradition and avant-garde coexist in Ramón Freixa’s cuisine, which is based on three pillars: product, technique and feeling, in his constant search for the guest’s happiness through excellence. Born in a small village in Barcelona, the smell of freshly baked bread from his grandparents’ oven is his first memory, and his Mediterranean origins, his taste memory, are always present in each of his creations.