Jordi Tarré
Catalan chef-owner of Prodigi — an eight-table Michelin-star kitchen with a quarterly-changing menu.
- Michelin stars
1- Repsol Soles
1- Restaurants
- 1
Jordi Tarré is the Catalan chef-owner of Prodigi, an eight-table Michelin-starred restaurant in Barcelona's L'Eixample. A CETT graduate, he trained at Nectari, Hisop, El Celler de Can Roca, and in London at The Fat Duck and Ametsa before opening the restaurant; the menu changes every three months and the kitchen holds one Michelin star and one Repsol Sol.
From @jordi_tarre on Instagram
Darrere de cada servei hi ha molta feina invisible, però imprescindible. 🍴 - Detrás de cada servicio hay mucho trabajo invisible, pero imprescindible.🍴 . . . #prodigi #gastronomia #barcelona #gastronomiadeautor #menudegustación
La passió és el que fa que tot tingui sentit, fins i tot en els dies més exigents. 🍴 - La pasión es lo que hace que todo tenga sentido, incluso en los días más exigentes. 🍴 . . . #prodigi #gastronomia #barcelona #gastronomiadeautor #menudegustación
La cuina és equilibri: entre tècnica i emoció, entre idea i execució. ✨ - La cocina es equilibrio: entre técnica y emoción, entre idea y ejecución. ✨ . . . #prodigi #gastronomia #barcelona #gastronomiadeautor #menudegustación
Biography
Early years
Tarré discovered cooking at fifteen and trained at the CETT (Barcelona School of Tourism, Hospitality and Gastronomy). During and after his studies he passed through some of Spain's most prestigious kitchens — Nectari, Hisop, and El Celler de Can Roca — before adding international experience in London at The Fat Duck, Mandarin Oriental Hyde Park, and Ametsa with Arzak Instructions.
Career
Tarré opened Prodigi in Barcelona — a small eight-table restaurant in L'Eixample whose name derives from the intersection of three streets (Provença, Diagonal, Girona). The restaurant earned its Michelin star and one Repsol Sol; the menu changes every three months to follow seasonal produce.
Philosophy
Tarré's cuisine reinterprets Catalan tradition through technique he picked up across his stages — French, British, and Spanish avant-garde — using international influences to refine rather than override the regional repertoire. He has said in interviews that 'a gastronomic experience can be surprising without fireworks.'
Restaurants
On Guidavera
1Accolades
- ·1 active Michelin star at Prodigi
- ·1 Repsol Sol at Prodigi
- ·CETT graduate
Frequently asked
How many Michelin stars does Jordi Tarré have?
One — at Prodigi in Barcelona, his eight-table restaurant in L'Eixample. The restaurant also holds one Repsol Sol.
Where can I eat Jordi Tarré's cuisine in Barcelona?
Prodigi in L'Eixample is his only restaurant. The name comes from the intersection of three streets the building sits between — Provença, Diagonal, and Girona — and the menu changes every three months.