Nectari

The story

Nectari Barcelona: Modern Cuisine by Chef Jordi Esteve – Michelin Recommended

A kitchen shaped by world-class training

Chef Jordi Esteve learned his craft at Barcelona’s Hofmann School, then refined his technique in some of Europe’s most demanding kitchens: Martín Berasategui’s in San Sebastián, El Girasol (two Michelin stars) in Moraira, and L’Ambroisie (three Michelin stars) in Paris. Since 2012, his work at Nectari has been recognized by Michelin, a distinction the team maintains with care.

Modern cuisine, local roots

Nectari’s cooking is modern and imaginative, yet firmly anchored in the territory. The team works with local, seasonal produce, transforming it with technical precision and sensitivity. The result is a cuisine that avoids complex fusions, instead letting the product speak through colour, aroma and flavour. The 9-course tasting menu is the core offering—a journey through the kitchen’s signature dishes and freshest creations.

A space for all senses

The restaurant on València 28 has become a destination for those seeking high-level Mediterranean gastronomy in Barcelona. The dining room is attentive without being intrusive, allowing guests to savour each course at their own pace. Nectari also caters to dietary needs: 95% of the menu, including four types of house-made bread, is available gluten-free, certified by the Associació de Celíacs de Catalunya.

Beyond the plate

Sustainability is a genuine commitment here—100% renewable energy, a 12.8% reduction in CO₂ footprint, and Biosphere certification. The team also donates surplus product to local organisations. This sense of responsibility, paired with the creativity of chef Esteve and his dedicated staff, makes Nectari a place where modern cuisine feels both grounded and surprising.