Born in the early 1970s, Chef Ramón Freixa started his culinary love affair in the bakery of his grandparents. Fuelled by his passion and the desire to follow in his father’s footsteps, Chef Freixa steered his career towards high gastronomy. Chef Freixa enhanced his sense of taste in the family restaurant, in the Escuela de Hostelería de Sant Pol and in prestigious kitchens on the other side of the Pyrenees. Perfection, innovation, while being daring and funny are the qualities of Chef Freixa and that is what he expresses in his kitchen. Carefully chosen products, surprising ideas, technical expertise and the typical touch of humour compose his presentations. Guests can experience the complicities and emotions that arrive on the plates directly from the kitchen to the table with the distinct touch of the Chef Freixa.