We source only the largest, red prawns from the fish auction in Palamós. They are steamed for exactly 45 seconds in a specialized seawater vapor to preserve their sweet, oceanic essence. Served simply with a dash of premium Arbequina oil.
Tips from diners
Suck the heads! In Alkimia, the heads are the star. The texture is like velvet.
Our signature rice. Sourdough-aged rice is cooked with a highly concentrated squab and forest mushroom stock. It's finished with tender pieces of squab breast and freshly shaved local black truffle. It's a deep, earthy, and unforgettable expression of Catalan flavors.
Tips from diners
The layer of rice is remarkably thin, concentrating the flavor of the squab. If you only eat one dish at Alkimia, make it this one.
70% dark chocolate mousse served with crispy bread 'air', a drizzle of spicy extra virgin olive oil, and flakes of sea salt. It's a play on contrasts: sweet and salty, crunchy and smooth, fatty and acidic.
Tips from diners
The salt and oil completely transform the chocolate. A very sophisticated, non-sweet dessert.
Instead of the usual pasta, a thin sheet of celery root wraps a filling of roasted three-meat stew. It is topped with a rich, silky bechamel sauce made with premium Alpine butter and finished with seared foie gras and truffles.
Tips from diners
It's much lighter than the traditional version but more intense in flavor. The use of celery root instead of pasta is a brilliant touch.
Typically wild sea bass or turbot. The fish is poached slowly to achieve a buttery texture and served over a reduction of orange and fennel with a few strands of the highest quality La Mancha saffron. It's bright, elegant, and perfectly balanced.
Tips from diners
The saffron flavor is very delicate. Ask for the waiter to explain where the fish came from — they know all their fishermen by name.
Alkimia (Alkimia) is located in the stunning apartment of the Fàbrica Moritz. Chef Jordi Vilà is a philosopher of Catalan food, stripping back traditional recipes to their essence and then rebuilding them with startling modern clarity. The space is a design masterpiece, divided between the high-gastronomy 'Alkimia' and the more casual (but no less excellent) 'Al Kostat'.
Alkimia is the high-gastronomy dining room, but 'Al Kostat' in the same space offers many of the same signature dishes (like the rice) in a more casual, affordable format. Try Al Kostat for a last-minute lunch.
Arrive early and have a drink in the Moritz bar downstairs. The contrast between the industrial brewery and the futuristic Alkimia space upstairs is incredible.
Page last updated: