Sergi de Meià

Banquet Barcelona and Sergi de Meià bring back the traditional cuisine, updated and adapted to modern times and needs. The chef defines it as ‘Barcelona cuisine that is enriched with seasonal, local, modern and cosmopolitan products thanks to cooking techniques from other countries and the result of professional experiences, readings and personal travels.’

With his cuisine, Sergi returns to the origins of traditional Catalan recipes and rescues practically forgotten recipes, turning them into modernity. He maintains the essence of the dish but updates and modernizes it thanks to the possibilities offered by new technologies and his mastery of raw materials.

At Banquet Barcelona, the cuisine of sensations and feelings that Sergi de Meià identifies with finds its space.

Our gastronomic project is a philosophy of life: Sergi’s cuisine is based on coherence and honesty between what he says and what he does, ‘every act we carry out affects our environment’. Sergi de Meià transfers his commitment to the food chain process beyond the doors of his kitchen.

Sergi de Meià is a promoter of slow food in Catalonia and a preceptor of the ‘Km 0’ concept, defender and promoter of local products and producers, with whom he always establishes a relationship of trust. Since 2002, Sergio has carried out an exhaustive search for small producers, for him it is essential to know where the products come from, how and who produced them.

Thus, it knows the product it buys, is committed to farms that do not use GMOs and prioritises local origin and fair and organic trade. His suppliers include around thirty livestock breeders, fishermen, farmers and mushroom pickers who supply him with seasonal products, guaranteeing a cuisine that is 100% local. In addition, Sergi de Meià defends the recovery of forgotten local products, such as little-known cheeses or mushrooms, thus contributing to recovering part of the history of the territory and the gastronomic culture.