Arrels

The story

Arrels Barcelona: A Product-Focused Contemporary Kitchen in Historic Stables

The kitchen and its philosophy

Arrels in Barcelona serves a contemporary cuisine that traces its origins to the Valencian coast and regional harvests. Chef Vicky Sevilla founded the kitchen when she was 25, building a menu that draws directly from local producers and seasonal memory. She treats technique and raw ingredients as equal partners, allowing each plate to develop a distinct identity rather than following rigid formulas. The kitchen operates on straightforward principles that prioritize market freshness and absolute honesty in every preparation.

The historic dining room

The restaurant occupies a former stable attached to the 16th-century Palace of the Dukes of Gaeta in the old town. Visitors enter beneath two preserved structural arches, one Mozarabic and the other Romanesque, which frame the main seating area. These medieval elements connect the modern dining space to centuries of architectural history while providing a quiet backdrop for conversation. The stone walls and vaulted ceilings retain their original character without requiring heavy renovation or decorative additions.

Recognition and seasonal focus

The We’re Smart Green Guide awarded Arrels two radishes in 2026, acknowledging the kitchen’s commitment to sustainable sourcing and minimal waste. That environmental standard runs parallel to the chef’s participation in industry events like the DNA Festival organized by Quique Dacosta. Guests experience this market cuisine through rotating lunch and dinner menus that shift with daily deliveries. The team maintains a steady schedule from Tuesday through Saturday, ensuring every plate reflects whatever arrives fresh that morning.