This one-off gala event will be held in Barcelona's most iconic hotel with over 20 acclaimed chefs and an exclusive package for passionate gourmands.
Hotel Arts Barcelona have joined forces with UNICEF this June to celebrate its 20th anniversary with a Estrellas Solidarias - a night with Spain’s greatest gastronomic stars - with a combined 52 Michelin stars between them.
Led by acclaimed chef Paco Perez of the hotel’s own two Michelin starred Enoteca restaurant, Thursday 12th June will see the hottest chefs in the country coming together to prepare a tapas feast in the gardens of the hotel. Globally respected names including Albert Adria, Joan Roca, Adoni Luis Aduriz, and Marc Gascons will each cook a favourite tapas dish from a cooking station for guests to try in the hotel’s beautiful gardens, shadowed by the iconic Frank Gehry ‘Peix’ sculpture. Proceeds will go to UNICEF Spain, one of Hotel Arts Barcelona’s key long-term partners in its Community Footprint actions.
This celebration of Spain’s gastronomic excellence will begin with a drinks reception serving Cava and Catalan wines courtesy of Castillo Perelada, where guests will have the opportunity to bid in the auction for a chef white, signed by all chefs in attendance and with proceeds donated to UNICEF. Following the auction, guests will journey their way from stand to stand, meeting the acclaimed chefs and sampling the delicious flavours of Spain cooked before their eyes. There will be live music and the event will finish with a spectacular dessert creation by Hotel Arts Barcelona pastry chef Sylvain Guyez.
For those that want to celebrate with the hotel and experience this unique event, Hotel Arts has created an ‘Exclusive Experience’ package for the Royale and Presidential suites - the hotel’s most prestigious apartments located on the 42nd floor. In addition to tickets to the UNICEF gala event, the package also includes behind the scenes access, interacting with the chefs as they prepare their signature dish, as well as preferred reservation and VIP access for one year in the restaurants of Albert Adria and Paco Perez. The ‘Exclusive Experience’ package is available for €20,000 per suite, with proceeds donated to UNICEF.
- Albert Adrià, 2 Michelin stars
- Dani Garcia, 2 Michelin stars
- Nacho Manzano, 2 Michelin stars
- Pepe Solla, 1 Michelin star
- Martin Berasategui, 7 Michelin stars
- Joan Roca, 4 Michelin stars
- Paco Roncero, 2 Michelin stars
- Marc Gascons, 1 Michelin star
- Fina Puigdevall, 2 Michelin stars
- Jordi Junca, 1 Michelin star
- Andoni Luis Aduriz, 1 Michelin star
- Francis Paniego, 2 Michelin stars
- Albert Raurich, 1 Michelin star
- Carles Abellan, 1 Michelin star
- Quique Dacosta, 4 Michelin stars
- Eneko Atxa, 3 Michelin stars
- Angel Leon, 1 Michelin star
- Paco Morales, 1 Michelin star
- Diego Guerrero, 1 Michelin star
- Josean Alija, 1 Michelin star
- Paco Perez, 5 Michelin stars
- Carme Ruscadella, 7 Michelin stars
Describe your culinary philosophy in 5 words...
Generosity, humility, consistency, passion, work.
What is your greatest inspiration?
How will you demonstrate your philosophy at Estrellas Solidarias?
The key word for the event is sharing. Cooking with a group of 20 friends, for all the children of UNICEF, will be a fantastic moment to share. It will simply reflect who we are as a group.
What is the aim of the event?
The objective is to create a unique culinary event to raise funds for UNICEF, join forces with some of the best Spanish chefs to combine our creations into one very unique menu, (never done before), and share them with a few select diners. We are also gathered to celebrate the 20th anniversary of Hotel Arts Barcelona, an emblematic hotel for the city of Barcelona.
What will your tapas dish be?
Vegetable Gnocchi with Langoustine and its American Sauce
With 52 Michelin stars in one location, how do you think that all the chefs will come together for this event?
Like brothers, like friends. Like a family really.
Will there be many avant-garde techniques being show off, or will traditional techniques be key?
Almost all the chefs at the event have gone through the kitchens of El Bulli, the Spanish culinary scene is very much inspired by avant-garde techniques today, but every single chef has developed his own signature and identity. This dinner will really be unique in taste, in creativity, and in history. For us there is no cuisine without avant-garde (our culinary identity would not exist without avant-garde), but there is no creation without precision and technique.
If you could plan a ride to any restaurant in the world, just for one meal, where would you go?
It doesn’t matter where I go, as long as I can share this moment with someone dear.
What three things would you take to a desert island?
Water, Fire and a parasol.