Colmado Wilmot

Eugeni de Diego's cuisine is founded on a belief: flavor is both memory and future. His philosophy thrives on the dialogue between tradition and creativity, shaped by two seemingly opposing schools. At Cal'Isidre, he learned the value of ingredients and the art of warm service; at elBulli, he discovered the kitchen as a laboratory of ideas and emotions.
This contrast defines his personal style: dishes rooted in Catalan tradition, yet reinterpreted with a contemporary vision, without losing their essence. For Eugeni, simplicity is the highest form of luxury, and hospitality is the true avant-garde. His goal is not to amaze, but to excite; it's not to demonstrate technique, but to share the joy of the table as a cultural and human experience.