Javier Gorría
Second-generation Navarrese chef of Gorría in the Eixample — the Basque-Navarrese restaurant his father Fermín opened in 1977.
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Javier Gorría is the second-generation chef of Gorría on Carrer de la Diputació in Barcelona's Eixample, the Basque-Navarrese restaurant his father Fermín — a Navarrese from Mélida — opened in 1977. Trained for twenty-two years at his father's side, Javier continues the wood-fired grill-and-oven format and the product-display Basque tradition that have made the restaurant a Barcelona reference for almost fifty years.
Biography
Early years
Javier worked alongside his father Fermín Gorría — the Navarrese chef from Mélida who founded the restaurant in 1977 — for twenty-two years before taking over as head chef. The training was a direct apprenticeship at the family stove.
Career
Javier runs Gorría on Carrer de la Diputació 421 in the Dreta de l'Eixample, the restaurant his father opened in 1977. The format follows the grand Basque tradition: many of the raw materials are displayed on altar-like presentation tables, and diners select their fish and cuts from the refrigerated case. The wood-fired grill and oven define the cooking. The cod a pil-pil — a sauce dish where the cook's technique must be perfect to emulsify the olive oil and the fish's own juices — is a signature.
Philosophy
Javier's brief is continuation: keep the kitchen rooted in the Basque-Navarrese tradition his father established, with the same product-display format and wood-fire-led technique. The restaurant has been a Basque-Navarrese reference in Barcelona for almost fifty years.
Restaurants
Accolades
- ·Repsol Recomendado at Gorría
- ·Continues a Basque-Navarrese Barcelona restaurant since 1977 (48+ years)
- ·Trained for 22 years alongside his father Fermín Gorría
Frequently asked
Does Javier Gorría have a Michelin star?
No — Gorría carries a Repsol Recomendado distinction. The restaurant has been a Basque-Navarrese reference in the Eixample for almost fifty years.
Where can I eat Javier Gorría's cuisine in Barcelona?
Gorría on Carrer de la Diputació 421 in the Eixample — the restaurant his father Fermín opened in 1977. The format puts the raw materials on display: choose your fish and cuts of meat from the case.