Authentic Catalan cuisine made with passion and dedication on the part 5 generations of the Gaig family
For more than 150 years and five generations, the Gaig family from Barcelona has occupied a prestigious position in Spain's culinary scene, with a significant impact on Catalan cuisine.
In 1869 the first generation of Gaig chefs and restaurateurs established our culinary presence in Barcelona: Taberna d'en Gaig. Since then, we have dedicated ourselves to preserving and showcasing Catalonia's rich culinary heritage, passing our culinary expertise from one generation to another and creating a legacy of culinary excellence.
Antonia Borràs & Andreu Gaig
1st generation, founders
1869 – 1940
Frederic Gaig & Carolina Folguera
1907 – 1940
Josep Gaig & Maria Framis
1941 – 1974
Carles Gaig & Fina Navarro
1975 – present
2006 – present
Marc Madina Gibert
CHEF CARLES GAIG
Carrying the torch of this beloved legacy is chef Carles Gaig, current patriarch and 4th generation of our family, together with his wife, Fina Navarro, and his daughter, Núria Gibert.
Growing up surrounded by the aromas and techniques that define Catalan cuisine, Carles developed a deep appreciation for the culinary traditions of the region. In 1989 he took a bold step by transforming our century-old restaurant, Taberna de'n Gaig, into Restaurant Gaig, marking an important turning point in the culinary evolution of our family. This transformation earned him a coveted Michelin star in 1993, cementing his reputation as a culinary master.
Chef Carles has been continuously awarded for his culinary career by the coveted Spanish institutions. Among many, he received the National Award for Best Cook from the Real Academia de Gastronomia (1999), the Award for the Preservation of Catalan Cultural Heritage from Los Premios Nadal de Gastronomia (2008), the Liftetime Career recognition from the Catalan Academy of Gastronomy (2013).
From 1869 to the present
East. 1869 | Barcelona
The first Gaig family restaurant, established by the first generation of the family and continued to the fourth generation
East. 1975 | Barcelona
Chef Carles Gaig changed the century-old Taberna d'en Gaig to Restaurant Gaig
Michelin star since 1993
2004: Best Restaurant of the Year by the Catalan Academy of Gastronomy
East. 2008 | Barcelona
Chef Carles Gaig and Fina Navarro open a new family concept.
East. 2008 | Barcelona
Chef Carles Gaig and Fina Navarro have opened a new restaurant at Barcelona International Airport, designed by Ricardo Bofill
“World's Best Airport Restaurant” by TheDailyMeal.com.
La Ventana Restaurant by Gaig
East. 2015 | Singapore
The Gaig family ventured internationally, the La Ventana restaurant in Singapore being the first international consulting project.
Gaig Restaurant Singapore
East. 2017 | Singapore
The Gaig family decided to open their own international outpost.
Gaig at Home
East. 2017 | Barcelona
The Gaig family introduced Gaig a Casa, a unique concept offering take-out options, lunchtime tastings and private events with live cooking.
Gaig Restaurant Barcelona
East. 2019 | Barcelona
Gaig a Casa was expanded to Restaurant Gaig in Sarrià.
Small Committee Barcelona by Gaig
2021 | Barcelona
Carles Gaig took over Petit Comité, a beloved Catalan restaurant in the heart of Barcelona's Eixample.
1 Repsol Guide Sun
TIMELESS HERITAGE RECIPES
Carles Gaig is known for his gastronomic creations rooted in the rich culinary traditions of Catalonia. Its heritage recipes, passed down from generation to generation, form the basis of its culinary excellence. With a passion for preserving authentic flavors and a focus on locally sourced ingredients, Carles Gaig elevates classic Catalan dishes to new heights.
These heritage recipes, together with other consecrated culinary techniques, have become emblematic and loved by food lovers looking for an authentic taste of Catalonia.
TRADITIONAL GAIG CANNELLONI
Among the culinary treasures found in all of Gaig's restaurants, the traditional cannelloni stand out as a true signature dish. A comforting treat, this 150-year-old recipe was lovingly passed down by Charles' mother and great-grandmother, and was first served at Gaig's Tavern in 1869. Wrapped in sheets of fresh pasta home-made roast beef and pork served with a delicious truffle cream sauce. It remains a year-round favorite on all Gaig menus, captivating diners with its exquisite flavors.
Another beloved Gaig family classic is Gaig's pigeon rice, which dates back to 1869. Celebrating the essence of Catalonia, this dish showcases the succulent meat of the pigeon, a regional game bird. The rice is cooked to perfection in a rich and flavorful broth infused with the essence of pigeon, resulting in a deeply aromatic and delicious creation. It appears on the menu of all Gaig restaurants, whether in Barcelona or outside, and continues to be one of the best sellers.
& Many more
From generation to generation, the Gaig family perfected their craft, preserving cherished heritage recipes that have been passed down over the years. With each new member of the family, the culinary experience was refined, enriched and passed on, ensuring the continuation of its gastronomic heritage. We believe in the magic of seasonal ingredients, which is why each time of the year our menus are adapted to what nature offers and we highlight their gastronomic value with our carefully prepared recipes.