Angelo Scirocco
South African chef of Brugarol Barcelona — a 21-seat Gothic Quarter 'tapas bar with the soul of an izakaya' sourcing from a Palamós farm.
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Angelo Scirocco is a South African chef trained at the Institute of Culinary Arts in Stellenbosch and at the world-top-50 La Colombe in Cape Town. He runs Brugarol Barcelona, a 21-seat Michelin-Selected restaurant in the Gothic Quarter sourced from the Brugarol farm in Palamós — the project describes itself as a 'tapas bar with the soul of an izakaya.'
From @adscirocco on Instagram
Este plato trabaja el bogavante desde una idea muy clara: aprovechar cada parte y construir una experiencia completa alrededor de su sabor. La cabeza se utiliza para elaborar una pasta intensa, concentrada y llena de profundidad. Con ella preparamos un tartar junto a trucha de los Pirineos y carne
Es un honor y una enorme satisfacción haber empezado este año formando parte de un proyecto así. He tenido la oportunidad de colaborar en el catálogo 2026 de @pordamsadesignforchefs , una marca que admiro por lo que representa dentro del universo gastronómico: una forma de entender la mesa desde la
Chawanmushi de Gamba vermella 1.0. 2.0………..next few days. 📸 @paukinbaldellou @caracaraorange
Biography
Early years
Born in South Africa into a five-generation family of chefs, Scirocco has been cooking since he was six. He trained at the Institute of Culinary Arts in Stellenbosch, Cape Town, and started his career at La Colombe — ranked 11th in the world by San Pellegrino in 2010.
Career
Scirocco came to Catalonia to cook at Brugarol Mas Bell-Lloc, the rural restaurant inside the Brugarol farm complex near Palamós. His passion convinced Victoria Engelhorn — owner of the Brugarol project — to open Brugarol Barcelona, the 21-seat city restaurant on Carrer de Mercaders in the Gothic Quarter. The restaurant defines itself as a 'tapas bar with the soul of an izakaya,' merging Japanese techniques with Mediterranean ingredients sourced largely from the Brugarol farm in Palamós. It carries a Michelin Selected distinction.
Philosophy
Scirocco has stated: 'If you stay true to your origins and your artistic signature as a chef, you become far more powerful than any passing trend.' The Brugarol Barcelona kitchen treats tradition and seasonality as the only guides — the format is an izakaya in spirit, with Japanese technique applied to product from the Palamós farm.
Restaurants
On Guidavera
1Accolades
- ·Michelin Guide selection at Brugarol Barcelona
- ·Began career at La Colombe (ranked #11 in the world, San Pellegrino 2010)
- ·Five-generation family of chefs
Frequently asked
Does Angelo Scirocco have a Michelin star?
No — Brugarol Barcelona is in the Michelin Guide selection without a star. Earlier he began his career at La Colombe in Cape Town, ranked 11th in the world by San Pellegrino in 2010.
Where can I eat Angelo Scirocco's cuisine in Barcelona?
Brugarol Barcelona, a 21-seat restaurant on Carrer de Mercaders in the Gothic Quarter. The kitchen sources from the rural Brugarol farm in Palamós.