Aimia

The story

Aimia in Lleida: Bib Gourmand Catalan Modern Cuisine by Chef Jordi Pallàs

Since 2012, chef Jordi Pallàs has been cooking at Aimia in Lleida, a restaurant whose name comes from an old Catalan word for “beloved woman.” Pallàs describes his cooking as rooted, intuitive, and flavourful—a cuisine that seeks harmony between tradition and modernity. He wants every dish to have punch and subtle nuance, served in a direct, easy-to-understand style with hidden surprises.

The open kitchen creates a relaxed, welcoming atmosphere. In 2014, the team replaced the original half-ration format with two set menus that better suited their guests. The Menu Aimia offers snacks, an appetiser, a choice of main, and dessert. The Menu Ànima is a longer tasting menu that showcases the restaurant’s most representative dishes. Both change with the seasons and highlight local produce, from Lleida pears to salt cod prepared in the local “Lleidatana” style.

Aimia’s solid, good-value cooking earned it a Michelin Bib Gourmand in 2026. The restaurant continues to evolve, balancing what the team wants to cook with what diners love to eat—a process Pallàs calls the most difficult and satisfying part of running a restaurant. The result is Catalan modern cuisine that feels both honest and distinctive.