Their à la carte and tasting menu selections
give diners in Spain an elevated tapas-style dining option where
localisation, sustainability and the true Catalonian flavours of land
and sea thrive with aesthetically profound plating and interactive
service. Run by owners Chef Roger Viñas and charismatic Chesco
Salrach, responsible for all Front of House magic.
Q: Chef Roger, what is your culinary background and the
inspiration behind the restaurant’s unique cuisine?
The cuisine at
is rooted in culture, tradition,
flavour concentration, and time. It’s a contemporary
cuisine with unique creations and ideas where I express
my emotions, feelings, and complete admiration for this
profession, a passion that began when I was very young.
I first stepped into a kitchen during my weekends and
summers as a youth.
Later, at the age of 16, I started
CETT: School of Tourism, Hospitality and
in Barcelona, balancing studies with jobs in
various restaurants, one of them being
Talaia Mar, where
I encountered a completely different culinary style that
fueled my aspirations. Years later, I became part of the
restaurant team, starting as a
and growing professionally over 16 years until I finally realised
my dream of opening my own restaurant.
Q: What are some standout dishes on the menu that
embody the essence of Avenir’s culinary philosophy?
All dishes at
embody the restaurant’s essence,
as they are unique and distinctive creations. Many are
rooted in traditional Catalan cuisine where confit garlic,
trinxat fritters (similar to bubble and squeak), sardine
broth, leek with lamb crumble and crispy beans, and a
myriad of authentic recipes mesh with worldly flavours
such as their suckling pig and kombu seaweed integration.
Therefore, our menu focuses on tasting experiences with
degustations created by us, featuring a large number
of courses, ranging between 15-18 dishes to allow our
customers to grasp the restaurant’s essence and try a
wide selection of our small creations.
Q: Could you share details about the restaurant’s
commitment to sustainable sourcing and its impact on
the dining experience?
We work with local and nearby producers to ensure
high-quality local products. We also collaborate with
socially conscious companies, providing employment
opportunities to those at risk of social exclusion. The
restaurant only uses chemicals for dishwashing; all other
cleaning is done with ozonated water. We have replaced
our machinery with models that consume less electricity,
and all lighting is LED-based. In other words, we try to
make a difference, little or big, in every aspect of the
runnings of Avenir. Waste is not in our vocabulary.
Q: How does the restaurant incorporate local Catalonian
flavours and ingredients into its dishes, what about
identity to the restaurant itself?
We start with flavours and combinations from
traditional Catalan culinary culture, then create our own
transformations and interpretations.
We celebrate culture, we celebrate seasonality,
we celebrate genuinity. I don’t think it can get more
Catalonian than that!
Chef Roger Viñas
Q: What dining experiences or events does Avenir
Restaurant offer that set it apart from other dining
establishments in Barcelona?
We offer closed tasting experiences and tastings
created on the spot by the diners themselves - unique
dishes providing a completely distinct culinary offering
compared to what you might find in any other restaurant.
can guarantee that.
A cheeky smile and a light chuckle is exchanged between
the two - friends, colleagues, Catalonians. The ideology
behind Avenir is exceptional, the flavours compelling and
the selection; well...
We have two tasting options: a 15-course and an
18-course. Our à la carte menu focuses on half portions,
allowing customers to create their own tastings. The
dishes change either based on seasonal products or with
the introduction of new inventions and developments of