Raphael Warda is the German chef who, after years of training and several trips around the world looking for inspiration, decides to open his own restaurant in a modern Barcelona neighborhood: Pau Claris 190.
Its cuisine is based on memories: his mother prepared exotic dishes from India and his grandmother gave him delicious German desserts, something recognizable in his current proposals. Even though his training was based on French cuisine (guided by his mentor), he began using local products in his dishes. Also he introduces the Japanese philosophy that respects fresh products and the treatment of vegetables.
This way, Pau Claris 190’s cuisine has a Mediterranean style with French influences, focusing on the use of fresh ingredients following his own learning.
Rafael and his wife Lizbeth offer together a very special service. They like to show up to customers and make sure they feel welcome like at home, offering a unique treatment that makes diners feel comfortable and important.


In addition, he cooks all the dishes once the guest has ordered them. It means that the final product is always freshly made. The target is to ensure that each visitor gets the healthiest food and the tastiest flavors, offering them a memorable dining experience.
As there is nothing precooked in the restaurant, it is possible to satisfy any special wish from customers. For example, if a visitor has allergies or intolerances, they can take it into account when preparing the meal. They are even making their own bread, with and without gluten, taking care of everything in order to offer the guests a save and enjoyable experience.
All of these details place Pau Claris 190 as one of the most special gastronomic experiences within Barcelona, appearing in the Global 100 magazine as Best Fine Dining Restaurant 2019.

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