The renowned Catalan chef has taken Madrid by storm since moving there several years ago, with two Michelin stars and three Soles Repsol (the Spanish equivalent) awarded to his signature restaurant, located within the courtyard of the Hotel Único Madrid.
Haute-cuisine defined by seny (the Catalan term for common sense) and creativity, an approach based on the quality of its raw materials and knowledge of technique that in the case of Freixa runs through his blood, he cut his teeth at his father’s Barcelona based gastronomic restaurant. A cuisine that is intuitive, conceptual and surprising within a recently refurbished interior that sets it off perfectly, classic and elegant design looking out over a planted garden. See also the Ático for a less formal experience of Freixa’s cooking.
