Cal Paradís
Vall d'Alba, Spain
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⭐1 Star
The Experience
From Michelin Guide
A wonderful example of an honest, highly dedicated chef who also trained as a teacher, and who has been rewarded with a Michelin star. Miguel Barrera, who grew up surrounded by pots and pans in the family restaurant (El Paraíso), fulfilled his parents dream by becoming a teacher but was unable to ignore his own instincts, hence his decision to train as a chef before returning home. Following a period working with his family to provide a sense of continuity, he took over the reins of the restaurant, gave it a new name and carried out changes across the board. Today, he wins over his customers with his contemporary cuisine full of flavour which remains faithful to his Castellón roots, his memories, and to zero-mile ingredients, in many cases grown in his own garden. Centred around three tasting menus (Tradición, Gastromercat and Miguel Barrera), his cuisine features dishes that never disappoint, such as the tomatoes “de penjar” with whole sardines and grilled garlic, and some delicious rice options.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Cal Paradís, Vall d'Alba
1. Integration of Personal and Family Heritage with Contemporary Cuisine
Chef Miguel Barrera, who originally trained as a teacher, returned to his family roots by taking over the family restaurant, renaming it Cal Paradís, and transforming it into a Michelin-starred establishment. His cuisine is a contemporary expression deeply connected to his Castellón origins and family memories, blending tradition with innovation in a highly personal way.
2. Commitment to Zero-Mile Ingredients and Local Autochthonous Varieties
Cal Paradís emphasizes the use of zero-mile ingredients, many grown in the chef’s own garden, and local native varieties such as the "roget" bean and "tomaca de penjar" (a traditional local tomato). This devotion to local, authentic products reflects a strong connection to the land and Mediterranean diet habits, making the menu unique and deeply rooted in the region’s identity.
3. Environmental Sustainability Embedded in Gastronomy
The restaurant incorporates sustainability not only in its ingredient sourcing but also in its operations, with solar panels installed on the roof to save energy and mitigate climate change effects. This ecological consciousness is part of the restaurant’s mission to respect natural cycles like moon phases, rainwater, wind, and sun, linking gastronomy with environmental stewardship in an unconventional and holistic approach.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Cal Paradís in Vall d'Alba are:
"Roget" bean: A local autochthonous variety that the restaurant is devoted to using, reflecting a commitment to regional and traditional ingredients. It embodies the authentic flavors of the area and is likely featured in dishes that highlight local agricultural heritage.
"Tomaca de penjar": Another native ingredient, this is a type of tomato traditionally hung to dry, prized for its intense flavor. It is used to evoke the intimate, memory-rooted tastes of the region and is integral to the restaurant’s Mediterranean and local cuisine focus.
These ingredients are significant as they represent Cal Paradís’s philosophy of emotional rescue of traditional cuisine, innovation, and respect for the natural environment, transforming local products into memorable dishes inspired by the Mediterranean diet and the flavors of the mountains and sea.
Menu & Pricing
Current Offerings & Prices
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