TR\u00dc is Artur Mart\u00ednez's restaurant in Barcelona's Eixample district, featuring an open kitchen and the use of charcoal grills. It offers traditional Catalan cuisine reinterpreted through a simple and informal approach, reviving popular recipes and collective memory without lapsing into nostalgia. Far from avant-garde conventions, TR\u00dc champions natural, flavorful, and distinctive cuisine, with a focus on plant-based dishes, yet still featuring meat and fish. Heading the kitchen are Pol Ruiz and Marc Cano, chefs and partners in the project, along with chef Xavi Romero. All three previously worked at A\u00dcRT, Artur Mart\u00ednez's haute cuisine restaurant. The cellar is dedicated exclusively to Catalan wines, both natural and low-impact, many of which are developed in collaboration with the producers themselves. The menu is rounded out with reinterpreted ancestral beverages and exclusive preserves, cheeses, and cured meats, crafted in collaboration with local artisans. TR\u00dc is not a simplified version of A\u00dcRT, but a parallel project, more accessible and informal.<\/p>","protected":false},"excerpt":{"rendered":"
TR\u00dc \u00e8 il ristorante di Artur Mart\u00ednez nel quartiere Eixample di Barcellona, caratterizzato da una cucina a vista e dall\u2019utilizzo della brace. Propone una cucina catalana tradizionale reinterpretata attraverso uno sguardo essenziale e informale, che recupera le ricette popolari e la memoria collettiva senza cadere nella nostalgia. Lontano dai codici dell\u2019avanguardia, TR\u00dc rivendica una cucina […]<\/p>\n","protected":false},"featured_media":17610,"template":"","meta":{"_acf_changed":false},"categories":[93,20],"tags":[],"class_list":["post-17604","ristoranti","type-ristoranti","status-publish","has-post-thumbnail","hentry","category-edizione-2026","category-bistromania"],"acf":[],"yoast_head":"\n