Fabulous 100


Chef Robert Gelonch earned his stripes at El Bulli and at Gaig (another solid, high-end Catalan restaurant) – a better training in either the classics or the new wave would be hard to beat.

 Tucked away in a part of the Eixample Dreta you are never likely to visit otherwise, Gelonch is starting to draw a crowd for the way he captures the essence of the “modernist” category. Big on new techniques and technologies, there’s plenty of cleverness in his dishes and a dash of madness, which he callspequeñas locuras – little follies – such as oysters in “gin and tonic” and cuttlefish noodles tossed together in a deconstructed pesto.