The story
At Cuina Sant Pau, the partnership of Raül Ballam Ruscalleda and Murilo Rodrigues Alves is the heart of the kitchen. Raül, born in Sant Pol de Mar in 1976, and Murilo, from São José Do Rio Pardo, Brazil, 1982, are described as “creative, methodical and tenacious – an unusual combination that works perfectly.” Their cooking is a dialogue between two coasts, a fusion that honours their origins without losing sight of the place they now call home. The restaurant has earned a Michelin Recommendation for 2026, a recognition of its confident, personal cuisine.
The dining rooms mirror this duality. The main sala inundada is a bright homage to the Mediterranean, while the galería Victoriana traces the history of the Ballam Ruscalleda family and the chefs’ own journey. Together, they offer a setting that is both rooted and fresh, casual enough for a long lunch yet refined in its details.
“La cuina is where happiness is cooked,” the team says. The menu is built on sharing plates that put product first – seasonal produce from the Maresme, seafood from the nearby coast, and techniques and spices that carry the warmth of Brazil. You might find a ceviche of Balfegó tuna with coconut and mango, an acarajé stuffed with creamy vatapá and prawns, or a moqueca of monkfish in coconut and lime. The idea is to eat together, passing dishes around the table, letting the flavours of the Mediterranean and Brazil meet in each bite.
The spirit of Carme Ruscalleda – whose kitchen once occupied this same space – is still present. Her philosophy of local, seasonal cooking runs through every plate, but Cuina Sant Pau adds a more relaxed, contemporary rhythm. It is a place where the essence of the Maresme endures, now with the soul of São Paulo at the stove.
Recognition
Ambience
Details
Location
Instagram
X