The story
On the noble floor of the Hotel Casa Fuster, a 1911 modernist landmark on Passeig de Gràcia, Aleia occupies a space of calm and natural light. The architecture of Lluís Domènech i Montaner provides a backdrop that is both monumental and intimate – romantic enough for a private dinner, discreet enough for a business meeting, and welcoming to travellers seeking a meal with real identity.
Aleia is the result of a creative partnership between two chefs whose stories converge in Barcelona. Paulo Airaudo, born in Córdoba, Argentina, into an Italian immigrant family, cooked at Arzak, The Fat Duck, and Magnolia before earning his first Michelin star with La Bottega and later two stars with Amelia in San Sebastián. Rafa de Bedoya, a native of Jerez, grew up in a family of restaurateurs, trained in the Basque Country and specialised in French cuisine before opening Aleia in December 2021. Together, they bring a unique dialogue: Airaudo’s cosmopolitan vision meets de Bedoya’s deep Andalusian roots, anchored by the best Mediterranean produce from around Catalonia.
The seasonal tasting menu (€210) is a bridge between the Mediterranean and Andalusia. Technique is precise, but the starting point is always exceptional product. Dishes include red prawn from Palamós with piriñaca gaditana, scallop with cava sauce, langoustine from Isla Cristina with amontillado beurre blanc, and hake with gazpachuelo malagueño. The wine pairings (€120; non-alcoholic €90) are designed to heighten each course.
Aleia earned its first Michelin star in November 2022, and in 2025 was awarded two Michelin stars – a recognition that reflects the steady, passionate work of a kitchen that honours seasonality and honest flavour.
Recognition
Ambience
Details
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