Fran Llobet
Engineer-turned-chef behind Clara Barcelona — the Eixample restaurant that brings the Costa Brava Clara of Begur into the city.
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Fran Llobet is an engineer-turned-chef who runs Clara Barcelona in the upper Eixample with his partner Alex Ruiz. The restaurant is the city version of the Costa-Brava Clara in Begur — luxury raw materials and apparent simplicity. Llobet has cooked with Jean Luc Figueras, Casa Malca (Tulum), Bar Cañete, and Honest Green; Clara Barcelona carries a Repsol Recomendado.
Biography
Early years
Llobet trained originally as an engineer and switched to cooking out of passion. He went on to work with chef Jean Luc Figueras in Barcelona, travelling and learning, and spent time at Casa Malca in Tulum, Mexico.
Career
Llobet later cooked alongside the teams at Bar Cañete and Honest Green in Barcelona before opening Clara Barcelona in the upper Eixample with his partner Alex Ruiz on the dining-room side. The restaurant brings the atmosphere of its namesake Clara in Begur — on the Costa Brava — into the city, with luxury raw materials and combinations built on apparent simplicity. Clara Barcelona carries a Repsol Recomendado distinction.
Philosophy
Llobet describes the Clara concept as 'twin souls' — simple, revolutionary cooking that pairs luxury raw materials with combinations that read as effortless. The Catalan-Mediterranean register sits in dialogue with the international experience he and Ruiz built in Mexico, Bar Cañete, and the Honest Green organisation.
Restaurants
On Guidavera
1Accolades
- ·Repsol Recomendado at Clara Barcelona
- ·Cooked with Jean Luc Figueras, Casa Malca (Tulum), Bar Cañete, and Honest Green
- ·Originally trained as an engineer
Frequently asked
Does Fran Llobet have a Michelin star?
No — Clara Barcelona carries a Repsol Recomendado distinction.
Where can I eat Fran Llobet's cuisine in Barcelona?
Clara Barcelona in the upper Eixample — the city version of the Costa-Brava Clara in Begur. Llobet runs the kitchen; his partner Alex Ruiz runs the dining room.