The story
Ferreruela, cuina de la terra (cuisine of the land), is the personal project of chef Gonçal Ferreruela. Founded in 2011, the restaurant was built on a clear mission: to offer a dining experience rooted in excellence, using healthy, local and seasonal products. Tradition and modernity are not opposing forces here—they complement each other in every detail, from the space to the food.
At the heart of the dining room sits the grill—a brasa that channels an ancestral technique of these lands. Most of the dishes are cooked over the embers, making fire the defining flavour of Ferreruela’s cuisine. This commitment to the grill is not a gimmick; it is the backbone of the kitchen, producing food that is direct, honest and deeply satisfying.
The menu changes daily, based on what the local market and the season provide. Each morning the team buys the best fresh produce—vegetables, mushrooms, meat, fish and seafood—and composes dishes that are, in the restaurant’s own words, “unique and unrepeatable.” The carta you see online is only a snapshot; the real offering shifts with the land’s rhythm. This dedication to fresh, seasonal ingredients has earned Ferreruela a Michelin Recommended distinction for 2026, a fitting recognition for a kitchen that lets the product speak.
The restaurant’s space is designed to be both intimate and lively, with the open grill as a focal point. Ferreruela also offers a private room for up to 18 people, suitable for business meals or celebrations. The team is described as experienced and passionate, ready to help guests enjoy their time at the table. It is a place where the cuina de la terra philosophy—simple, respectful, local—is lived every day.
Recognition
Ambience
Details
Location
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