Brugarol Barcelona

The story

Brugarol Barcelona: Intimate Catalan-Japanese Tasting Menus in the Gothic Quarter

A Hidden Five-Table Restaurant in the Gothic Quarter

Tucked among the narrow streets of Barcelona’s Barri Gòtic, Brugarol Barcelona is an intimate space with just five tables and a counter. Here, diners can watch the chefs at work up close. The restaurant’s philosophy centres on contemporary cuisine and what they call “gastronomia crua” – raw gastronomy – with a simple yet deeply product-driven approach. Local, sustainable, seasonal ingredients from the Brugarol farm in Palamós (Empordà) are fused with the delicacy and precision of Asian cooking. This blend of Catalan and Spanish traditions with Japanese techniques earned the restaurant a Michelin Recommended distinction.

Chef Angelo Scirocco and His Journey

Angelo Scirocco, a fifth-generation chef born in South Africa, trained at the Institute of Culinary Arts in Stellenbosch. He cut his teeth at La Colombe (ranked world No. 11 in 2010) under Luke Dale Roberts, then moved to the acclaimed Test Kitchen. A fascination with Japanese-French techniques led him to work alongside chef Liam Tomlin, exploring Southeast Asian flavours. In 2015 he won the San Pellegrino Africa & Middle East award and cooked for legends like Massimo Bottura and Grant Achatz.

At age 25, he opened Urbanologi in Cape Town, a street-food-inspired project focused on fire cooking. Later, in Palamós, he met Victoria Brugarol and began cooking at one of her hotels, surrounded by vineyards and the family farm. There he rediscovered local produce – making cheeses, sobrassada, and traditional Catalan dishes. The idea to bring this project to Barcelona was born: a small space with an izakaya spirit, where Angelo can express himself freely through honest, creative cooking.

The Seasonal Tasting Menus

Brugarol offers two tasting menus, both directly connected to the farm and local producers. The “En Flor” (In Bloom) menu features 11 courses and 2 desserts, available for dinner only. The “Brot” (Sprout) menu offers 8 courses and 1 dessert. Wine pairings are available. The menus are served to the entire table and cannot be shared; some allergies may not be adaptable. No vegan or vegetarian adaptations are offered. Two dinner seatings are available, and children must be over 12. The atmosphere is intimate and respectful, a reflection of the Japanese-inspired precision and Catalan warmth that define this Barcelona gem.