Booking tel.: 932 076 115
Price: More 45 Euros. (Precio medio 75 €)
Open: Monday to Friday from 13:30-15:30 hr and from 20:30-23 hr. Closed: Saturday lunch time. Sunday. Bank holidays. Easter. August.
Web site
TripAdvisor : 4.5/5 rank 113 / 4217 171 reviews
Yelp : 4.5/5 9 reviews Qype : 4/5 5 reviews
VipGourmet : 8/10 9 opinions Michelin : 1*
Bcn Restaurantes
Located near Sagrada Familia, Alkimia is considered one of the best restaurants in Barcelona, and was awarded, because of that, with a Michelin star.
The restaurant is narrow and long, and thanks to its austere but elegant décor, in which white is the ruling colour, and its warm lights, the atmosphere is really distinguished and cosy at the same time. There are three rooms for private dinners.
The chef Jordi Vidal, that has worked in important restaurants such as Baixas or Neichel, suggests us more contemporary versions of recipes that belong to our traditional Catalan gastronomy. The result of that are chef cuisine dishes that appear to be simple though they hide complex elaborations and top quality products.
As if all the above wasn't enough, the restaurant is more than good value for money. Alkimia is definitely a must for avant-garde cuisine lovers.
Jordi Vilà the Chef of Alkimia (alchemy in English) is part of the young guard of the New Catalan cuisine along with Chefs from Comerç 24 and Santa Maria. A new wave initiated several years ago by Ferran Adrià with the success which one knows.
Hidden behind the Sagrada Familia, this restaurant with minimalist decoration offers imaginative and very colored food, in only one word: astonishing! To discover the creativity of Jordi Vilà, who takes traditional dishes from the region keeping the soul of the classics but giving them a modern edge, we can only advise you to choose one of the two tasting menus (65 and 84€).
This will be the best way to enjoy this dish called “Dentro de Mar” or “the ocean and its shells”, a very iodized composition bathing in an amazing blue bubble or the very graphic “seabass with ink of cuttlefish and coconut milk”. Unforgettable desserts and very beautiful chart of the wines. A major Chef… We like very, very much Alkimia. Do not forget to book!!
Time Out
Even before Alkimia was awarded its Michelin star it was notoriously tricky to get a table, and these days it hasn't got any easier. Chef Jordi Vilà is hugely respected, and turns out complex dishes that play with Spanish classics – for instance, liquid pa amb tomàquet with fuet sausage, wild rice with crayfish and strips of tuna on a bed of foamed mustard. There is also an enviably stocked wine cellar.
What is lacking, however, is a great deal of warmth in either the minimalist dining room or from the occasionally tight-lipped waiting staff.
Zagat : Food 25/30 Decor 22/30
Service 24/30 Cost E
“Playful and whimsical” yet “dead serious about flavor profiles”, this “superb” Gràcia Catalan by chef Jordi Vilà beckons with “inventive” dishes served by a “knowledgeable”, “professional” staff in a “minimalist” setting; though “not cheap”, it offers real “value for the money”, and fans of the “delicious” tasting menus advise “go big or go home.”
Financial Times
Jordi Vilá achieves a near-miraculous transformation of humble ingredients into pure gold with his take on modern Catalan cuisine. Look out for his caneló de pollastre rostit (melting fresh pasta rolled round a filling of roast chicken with nubbly bits of almond), suckling lamb with infant broad beans, or variations on the mar i muntanya (“sea and mountain”, or shellfish and meat) theme so beloved of Catalans.
Chef Jordi Vilà is making news here with his inventive creations and tasting menus at €65 and €84 that still manage to pass for a bargain at the top end of Barcelona culinary culture even in this current economy. And if those meals sound like a steal, the €37.80 midday menu is grand larceny. The place is usually packed, but the white-on-white graphic decor, reminiscent of a Mondrian canvas, keeps things airy. Vilà's deconstructed pa amb tomaquet (in classical usage, toasted bread with olive oil and squeezed tomato) served in a shot glass is just a culinary wink before things get deadly serious with raw tuna strips, baby squid, or turbot. A dark-meat course, venison or beef, brings the taste progression to a close before dessert provides a sweet ending. Alkimia, as its name suggests, is pure magic.
Jordi Vilà's Alkimia is the type of restaurant that attracts other chefs to sample his singular style. He is a proponent of New Catalan cuisine, the culinary wave that started with Ferran Adrià. For starters, try the deconstructed version of the traditional pa amb tomàquet (a slice of white bread rubbed with tomato pulp and olive oil), in which Vilà separates the juice from the tomato before adding the oil, crumbs of toasted bread, and a little pungent lloganissa salami. Many of his other dishes are also an offbeat take on traditional Catalan dishes: Tuna belly substitutes for Iberian ham in faves a la catalana (Catalan-style broad beans); truffle is added to a plate of cabbage, potato, and sausage; and fried eggs and Majorcan sausage are served with preserved quinces. There's an excellent wine cellar that includes many Spanish vintages.
Barcelona Guide
The gourmet restaurant Alkimia offers Spanish classics with an offbeat, creative twist. Try the sample menu (must include everyone at the table) to get an idea of the exciting flavours on offer. They change the menu every three months, but here are some examples of their best dishes: gazpacho in a glass topped with olive oil, toasted bread crumbs and fuet sausage, strips of tuna steak on a bed of mustard, or for dessert, homemade chocolate cake with eucalyptus or spice icecream. Comfortable and well-renowned local with a minimalist decor, inviting you to focus on the cuisine. It's a small, local place, accommodating a maximum of 40 customers.
Following the new wave of Catalan, avant-garde cuisine, Chef Jordi Vilà opened Alkimia. While he has a minimalist style of cooking, many of his dishes have a unique flavor that will challenge your taste buds. Try the Wild Rice with Crayfish and Litchi Soup, or the Glacé Celery and Eucalyptus Ice Cream for dessert. Recently awarded the Michelin star, you should make reservations to assure your seat in the sleek, modern dining room.
60 x 80
This is the kind of new Spanish molecular gastronomy cuisine that visitors have come to expect from up-and-coming establishments – swapping ingredients, modifying consistencies, and playing with your mind as well as your taste buds for a full on sensory experience.
Jorge Vilà is the man in charge at this more affordable version of Ferran Adrià, so book well in advance as you won’t be the only one who’s caught on to his secret. Let the restaurant know if you intend to order the tasting menu at the time of your booking.
Cette photo de Alkimia est fournie gracieusement par TripAdvisor
Jorge Vilà is the man in charge at this more affordable version of Ferran Adrià, so book well in advance as you won’t be the only one who’s caught on to his secret. Let the restaurant know if you intend to order the tasting menu at the time of your booking.
Cette photo de Alkimia est fournie gracieusement par TripAdvisor
