“Catalan cooking is, and will be,
At alkostat you will find Jordi Vilà’s catalan cuisine.
A cuisine that has roots in the rich culinary tradition of catalan recipes which Vilà approaches to today’s diners, offering new formulas to keep on expanding the possibilities of our gastronomy.
A cuisine that is the expression of a landscape, a terroir and, certainly, of our culture.
A cuisine that loves the product and the local purveyors that work the land, hunt game and catch fishes with the same sensibility that we put onto our doing.
A cuisine rigorously prepared, made to share and enjoy.
Everyone is welcome ; )
Ronda Sant Antoni, 41, Principal
08011 Barcelona
(+34) 93 207 61 15 | reserves@alkimia.cat
Everyday cooking with excellent ingredients that turns the basic act of eating into a celebration of the everyday. A fresh, carefully crafted menu of dishes, small plates, and tapas designed for sharing and for bon vivants.
Chicken croquette, anchovy butter and baby gem leaves (unit) · 4€
Caramelized onion omelette · 9€
Deep fried calamari · 17€
Cod fritters with tomato a l’all cremat (4 fritters) · 7€
1/2 pâté en croûte de pagès · 8,5€
Squid and pork belly “catalan niguiri” · 7€
Cured tuna belly “catalan niguiri” with sea urchin (+4€) or not · 11€
Foie gras with grilled orange escabeche, and grilled toast · 15€
Traditional bread with tomato · 6€
Bread service · 3€
Cod brandade, green beans, pickled cauliflower, and grated horseradish · 16€
Cod with peas and tripe · 32€
All i pebre steak tartar and smoked butter and smoked eel · 24€
Tub gurnard suquet with potatoes (with sobrasada toast and bottarga) · 26€
Cal Jordi’s callos and Rossi style trippa · 16€
“Pierre Koffmann” pig trotter · 26€
Cubist chicken: Crispy thigh, french fries and cannelloni (recommended for two) · 38€
Oyster with scrambled eggs · 8€
Xatonada of sea urchins, cod, anchovy, calçot and truffle romesco sauce · 18€
Green beans with mashed potatoes and Perol sausage · 14€
Escalivada, the best vegan dish of the Catalan and world’s cuisine · 16€
Tuna belly fricandó with mushrooms · 24€
Wild fish a la catalana · s/m
Homemade pork sausage with samfaina and potatoes · 15€
Moisés secret (Our butcher beef cut with french fries and salad) · 29€
Gratinated macaronis with roasted chicken, pork and beef · 15€
Noodles a la cassola with rib · 15€
Two cannellonis · 17€
Paella with Empordà-style sofregit and whatever the sea offers us — which is plenty · 35€
Nyores and saffron rice with langoustines · 26€
Roast Vic (the authentic catalan roast beef) with grilled pickled vegetables · 17€
Cabbage and potato trinxat with black sausage · 16€
Kokotxas and ganxet beans · 22€
Almatret style stuffed artichoke with rabbit · 21€
Cuttlefish with meatballs, peas and potato · 28€
Catalan-style roasted duck casserole with onion, tomato, prunes, and pine nuts · 27€
Green bean salad with prawns, lobster and truffle vinaigrette · 32€
Mille-feuille with leeks and artichoke · 32€
The best of onion soup · 28€
Pickled partridge pilota with foie and pickled vegetables · 32€
98% fruit: apples tartalet, mix of fruits, citrus sorbet and fresh herbs · 10€
Cream caramel, chantilly and vanilla ice cream · 8€
Catalan cream · 10€
Homemade coca de llardons · 10€
100% Chocolate · 12€
Bunyols (Fritters) stuffed with vanilla cream · 9€
Rum baba and coffee ice-cream · 12€
Almond cake, toasted chocolate cream and amaretto ice cream · 10€

Some proposals
Below, you can discover some dishes we cooked, we are cooking and that we will cook again ; )
Cuina, cuina i més cuina!!!

Game escudella soup.

Stuffed squid with peas and potatoes.

Hare and artichoke rice.

Cod and pig’s ear a la llauna.

Tuna and mushrooms fricandó.

Stuffed courgette flower with chicken in a Spanish pickle with romesco.

Snails with sobrassada and allioli.

Fish suquet with deluxe accompaniment
show more

Cabbage, potato and kale flowers with pancetta and truffle.

Summer escudella cold soup of courgette.

Roasted sweetbreads with tuna belly.

Catalan pâté en croûte.

Wild fish a la catalana.

Tuna sausage with catalan ratatouille.

Tomato salad with bonito and anchovy.

Cake with rum and cream.

Pig’s trotters Pierre Koffmann.

Macaroni gratin with 3 roasted meats.

Fried squid with mayonnaise.

Green beans with potato and perol sausage.

Flan custard with cream and vanilla ice cream.

Wild boar’s ravioli with its sauces.

Beans with squid and clams.

Roasted aubergine and peppers.
Jordi Vilà, chef. National Gastronomy Award. 3 Repsol Suns; Best restaurant in Barcelona, Macarfi Guide; 20 consecutive years with a Michelin star. (learn more)


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The Catalan Cuisine Self-Defence Manual

For some time now, many of us cooks who are deeply rooted in the rich tradition of Catalan cuisine have been sounding the alarm: our cuisine is at risk. Globalization, the triumph of big industry, and cultural shifts pulling us further away from our kitchens… there’s a real sense in the air that an era is coming to an end. These are challenging times for the world — and for our cuisine.
With a rebellious, defiant, and determined spirit, we present our *Catalan Cuisine Self-Defense Manual*. A piece that aims to be both a wake-up call and a kind of manifesto — but also a celebration of Catalan cuisine and all it has contributed to gastronomy.
Inside, you’ll find 9 figures, each accompanied by an argument that anyone who wants to stand up for Catalan cuisine should know. If social conversations — the ones that shape decisions — are dominated by those who control the narrative, we’ve looked for a way to insert these nine ideas into the narrative around gastronomy. In a fun, bold, and above all, unashamed way. ; )
Cuina, cuina i més Cuina!!!
Merchandise
You can get the poster (€16), the T-shirt (€17), or the mug (€12) from the Manual of Self-Defense of Catalan Cuisine at the restaurants Alkimia, Alkostat, Vivanda, and at the takeaway food shop Va de Cuina.
All of Jordi Vilà’s establishments
If you want to dine at any of the other establishments Jordi Vilà has in Barcelona, here they are:
From Escudella Street to alkostat macaronis or alkimia’s sweet and sour cucumbers.
Work with us
If you want to be part of our team or do an internship with us, you will find more information
at this link.
Team
2024/ 2025 season


The heads of alkimia, from left to right: Ananda Catalan, head waiter; Pam Tárrega, waitress; Bernat Vilarrubia, head sommelier; Aleix Dotú, head waiter; Sònia Profitós, head waiter; Jordi Vilà, executive chef; Cristina Beired, head chef; Marcos Valyi, head chef; Aleix Bravo, head pastry chef; Adrià Moreno, head chef.