Jó Baixas
Architect-turned-chef of Follia in Sant Joan Despí — a restored farmhouse restaurant with a glazed dining room and provocative cuisine.
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Jó Baixas is an architect-turned-chef who runs Follia, the restored farmhouse restaurant he designed himself in Sant Joan Despí, just outside Barcelona. The restaurant is in the Michelin Guide selection and is known for its 'backwards menu' tasting format that starts with coffee and ends with starters.
Biography
Early years
Baixas trained as an architect before pivoting to the kitchen — a background he carried directly into the design of his own restaurant.
Career
Baixas runs Follia, the restored farmhouse restaurant in Sant Joan Despí, just outside Barcelona. The setting — wood, stone, iron, and glass — was designed by Baixas himself, with a glazed dining room facing the garden and a visible kitchen at the centre of the room. The restaurant offers a tasting menu called the 'backwards menu' that begins with coffee and ends with starters. Follia is in the Michelin Guide selection.
Philosophy
Baixas's cooking is described as provocative, complex, intellectualised, and tremendously savoury — eccentric without losing its roots. The 'backwards menu' format is the philosophy made literal: question the structure of the meal itself.
Restaurants
On Guidavera
1Accolades
- ·Michelin Guide selection at Follia
- ·Architect-designed restaurant in a restored farmhouse
- ·Author of the 'backwards menu' tasting format
Frequently asked
Does Jó Baixas have a Michelin star?
No — Follia is in the Michelin Guide selection.
Where can I eat Jó Baixas's cuisine?
Follia in Sant Joan Despí, just outside Barcelona — a restored farmhouse with a glazed dining room facing the garden.