Barcelona chefs Oriol Castro, Eduard Xatruch and Mateu Casañas, the team behind Disfrutar, have been awarded the Grand Prix Exceptionnel by L’Académie Internationale de la Gastronomie in 2026. The academy says this is its highest recognition, and it is only given in exceptional cases. The last time it was awarded was in 2023, and in Spain, only Benjamín Urdiain had received it before, ex-aequo.
Other Spanish figures in gastronomy also received awards. Vicky Sevilla of Arrels won the Prix au Chef de l'Avenir for her cooking, which focuses on Mediterranean landscapes, produce and roots. Israel Ramírez of Saddle received the Prix au Sommelier, while Alexis García won the Prix au Chef Pâtissier. Rosa Tovar was given the Prix de la Littérature Gastronomique for De ida y vuelta, and David Moncasi received the Prix Multimedia for El mago del vino, a documentary about enologist Raúl Pérez.
For Barcelona readers, the award adds to the city’s strong food scene, with local chefs continuing to get international attention. You can also follow more coverage on our Community and Sport pages, where we track the people and places shaping daily life in the city.
Elsewhere in Barcelona, the city’s dining offer keeps changing. The Hotel Hyatt Regency Barcelona Tower is launching Fuego this summer on its interior terrace, Axis, which has a swimming pool. The concept is based on yakiniku, a Japanese grilling style with roots in Korean barbecue, and lets diners cook meats, fish and vegetables on their own grill.
Barcelona baker Ton Cortés has also opened a new bakery-workshop in Sant Andreu, on Gran de Sant Andreu. The shop sells sourdough breads, including Pa de Pagès Català IGP, artisan loaf breads, rustic hogazas and rosemary chapatas, plus pastries such as individual cakes, muffins and coca de forner. Cortés has lived in Barcelona for more than 20 years and has won several major baking awards, including Best Artisan Panettone in Spain in 2019 and the Coppa del Mondo de Panettone in 2024.
Originally published by El Periódico Barcelona. Read the original report.
