Carles Ramon
Catalan co-chef of Besta in Eixample — a Repsol Sol restaurant built around the cross-current between Catalonia and Galicia.
- Repsol Soles
1- Restaurants
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Carles Ramon is the Catalan co-chef of Besta on Carrer d'Aribau in the Eixample, a Repsol-Sol restaurant he opened in February 2021 with Galician chef Manu Núñez as a gastronomic crossover between Catalonia and Galicia. He previously led the kitchens at FiroTast (Barcelona), Tapas Brindisa Soho (London), and La Bellvitja, his Catalan-medieval-cuisine project in El Raval.
Biography
Early years
Ramon discovered his interest in cooking while in Ireland and later trained at the Escola Universitària d'Hoteleria i Turisme CETT in Barcelona.
Career
Ramon began as head chef at FiroTast in Barcelona before moving to London, where he led the kitchen at Tapas Brindisa Soho. He returned to Barcelona and opened La Bellvitja in El Raval — a restaurant set inside an old church, deeply influenced by Catalan medieval cuisine. In February 2021 he and Galician chef Manu Núñez opened Besta on Carrer d'Aribau in the Eixample as a Galician-Catalan crossover project. Besta carries one Repsol Sol and was named T de Oro of Catalonia. Ramon won the 1906 'Desafío XChef' competition with a dish of seaweed filloa, Barcelona red prawn, and a 1906 béarnaise.
Philosophy
Ramon's contribution at Besta sits on the Catalan side of the kitchen's two-product-calendar approach. The menu of 12–14 frequently-changing dishes weaves Galician seafood with Catalan market produce, drawing on his long-standing interest in medieval and historical Catalan cuisine.
Restaurants
Accolades
- ·1 Repsol Sol at Besta
- ·T de Oro of Catalonia at Besta
- ·Winner — 1906 Desafío XChef competition
- ·Founder of La Bellvitja, a Catalan medieval cuisine project in El Raval
Frequently asked
Does Carles Ramon have a Michelin star?
No — Besta carries one Repsol Sol and has been named T de Oro of Catalonia. Ramon also won the 1906 Desafío XChef competition.
Where can I eat Carles Ramon's cuisine in Barcelona?
Besta on Carrer d'Aribau in the Eixample, the Galician-Catalan project he opened in February 2021 with Galician chef Manu Núñez.