Carles Pérez de Rozas Canut

Berbena, Popma

Carles Pérez de Rozas once faced a choice between becoming a chef or a war photojournalist. He found his adrenaline in the kitchen instead, working at Michel Bras in Laguiole, Seiji Yamamoto's restaurant in Tokyo, and Pan de la Chola bakery in Lima.

Eight years ago, he opened Berbena in Barcelona's Gràcia neighbourhood — a fresh, casual restaurant with very few tables, high rhythm, and an endless flow of food, wine, and freshly baked bread. It has held a Michelin Bib Gourmand for six consecutive years.

In 2025, he opened Pompa, a tribute to wine and fine dining just steps from Berbena, featuring a curated list of over 900 labels. Together, Berbena and Pompa stand as two pillars in the evolution of Barcelona's new cuisine.

Franca is exactly the kind of restaurant I'd like to own: casual yet refined, where Fran, Josh, and Gianmarco have created a modern style of traditional Catalan cuisine. The "Escudella" salad might be my favourite dish in Barcelona — I always order two servings. And their wine list is consistently exciting

For breakfast, Granja Elena is my top recommendation. They serve excellent sandwiches, classic Catalan stews, and a remarkable wine list — particularly the sherries

My go-to bars are L'Ànima del Vi, a Wine Institution, and Xampanyet, a Barcelona classic — both in the Born. For a late-night wind-down, I head to 14 de la Rosa, where Dean makes the best negronis.

Carles Pérez de Rozas Canut

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