Fario

Chef Kevin de Porre (previously at Contraste in Paris) has returned home with a desire to pay homage to his native land – an intention clearly stated by the name of his restaurant, a reference to the regional fario trout. Supported by an enthusiastic and close-knit team, this modern and talented chef demonstrates his know-how in a surprise menu that gives pride of place to seafood and vegetables, firmly rejecting anything that is not locally sourced – a policy that includes chocolate and coffee. In an interior redesigned with the help of local artisans (for the ironwork, ceramics and cutlery), the bold dishes are intensely flavoured and masterfully executed, with subtle seasonings right from the off, in the form of cleverly designed, indulgent amuse-bouches.

A Tribute to Childhood Memories

• The restaurant's name, Fario, is inspired by the trout the chef, Kevin De Porre, used to fish with his grandfather, creating a personal connection to his culinary roots.

Innovative Use of Local Ingredients

• Fario emphasizes the use of local Catalan ingredients, showcasing unique dishes that transform everyday vegetables into extraordinary culinary experiences, such as radishes presented in multiple textures.

Artistic Presentation of Dishes

• The restaurant is known for its visually stunning presentations, where dishes are crafted to resemble works of art, enhancing the dining experience beyond just taste.

Signature Ingredients

• Trout (Fario): Named after the trout that the chef caught with his grandfather, this ingredient symbolizes the restaurant's connection to childhood memories and local heritage. The trout is often prepared with innovative techniques, showcasing its delicate flavor and texture.
• Radishes: Used in multiple textures, including roasted roots, purees, and pickles, radishes are transformed into a magical ingredient that highlights the chef's creativity and respect for local produce.
• Zucchini Flowers: These are featured in dishes such as grilled fish, adding a floral note and visual appeal, representing the vibrant Mediterranean influence on the cuisine.
• Fresh Herbs and Vegetables: Sourced from local markets, these ingredients are integral to the dishes, emphasizing the restaurant's commitment to using fresh, seasonal produce that reflects the Catalan terroir.
• Strawberries: Used in desserts, particularly in a refined crumble, strawberries bring a sweet and tangy flavor that complements the other elements of the dish, showcasing the chef's ability to balance flavors and textures.
• Charcoal: This unique ingredient is used to symbolize the earth and is incorporated into dishes to add depth and a hint of smokiness, enhancing the overall dining experience.

Tasting Menus

• Menu D’AQUI: €105
• Menu DES DE DALT: €130

Lunch Menu

• Menu déjeuner: €55