Hiu

The story

HIU Cambrils – Asian Fusion Fine Dining by Former Gaggan Chef

HIU Cambrils – Asian Fusion with a Restless Spirit

In a quiet corner of Cambrils, chef Sergi Palacin runs HIU, a restaurant whose name means “I’m hungry” in Thai — a nod to both appetite and creative ambition. The kitchen draws deeply on the traditions of Thailand, India and Japan, yet the produce is emphatically local, sourced from small growers around Tarragona. The result is a style of cooking the team calls “inquieta” — restless, constantly evolving.

Palacin’s own path explains the confidence of the cooking. He spent time in the kitchens of Gaggan Anand, one of Asia’s most influential chefs, before returning to the Costa Dorada to build something of his own. At HIU, that experience shows in the technical discipline and the playful use of ferments: kombucha, miso, kimchi — all made in-house and woven into the tasting menus.

The dining room is intimate, seating between 22 and 28 guests, and the focus is squarely on the food. Two menus are offered: a classic option and a longer degustation. Alongside them, a liquid programme that includes a carefully chosen wine list of around 110 references, house-made ginger beer used as a pairing, and a bespoke artisanal spirit created with La Destilateca — a curry-infused liqueur that appears as an accompaniment to one of the dishes.

HIU’s cooking is a conversation between Asian techniques and Mediterranean ingredients, and the recognition from Michelin — listed as Recommended — speaks to the coherence of that vision. It is a restaurant that rewards curiosity, and one that feels very much of its place, even as it looks halfway across the world.