Jose Guadalupe Couoh Pomol
Yucatán-born chef leading the kitchen at Xerta inside Hotel Ohla Eixample — the Ebro Delta–rooted Repsol Sol restaurant founded by Fran López.
- Repsol Soles
1- Restaurants
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Jose Guadalupe Couoh Pomol is the Yucatán-born head chef of Xerta Restaurant inside Hotel Ohla Eixample. Founded by Fran López, the restaurant celebrates Ebro Delta cuisine with around 90% of its produce sourced from the Delta. It currently carries one Repsol Sol and held a Michelin star between 2016 and 2024.
From @jose.gpecouoh on Instagram
Viajar me enseñó que el mundo se entiende a través de sus sabores. Ser chef no es solo técnica, es pasión, respeto y amor por cada ingrediente y cada historia. He cocinado en muchos rincones del mundo, y en todos encontré lo mismo: la cocina une, emociona y conecta. Porque al final, cocinar es eso
#santjordi #barcelonacity #pastry #xertarestaurant
Ayer vivimos una noche muy especial en Alacarta Tuvimos el placer de acoger una colaboración única junto a @expo.sentido en un evento gastrocultural que nos llevó por cada rincón de nuestro espacio. La experiencia comenzó en la terraza, con una cálida bienvenida entre copas y buenas conversaciones
Biography
Early years
Couoh is from the Yucatán region of southeastern Mexico. He developed a long-standing interest in Mediterranean cuisine before becoming the on-site head of one of Barcelona's most identity-led restaurants.
Career
Couoh leads the kitchen at Xerta Restaurant inside Hotel Ohla Eixample on Carrer de Còrsega, the Barcelona project of Fran López — a Catalan chef who earned his first Michelin star at twenty-five at Villa Retiro in Tarragona. Xerta opened in 2015 as a celebration of the Terres de l'Ebre. Couoh runs the day-to-day stove, working an à la carte menu always anchored in rice and three tasting menus (Temporada, Delta, and Producto). The restaurant held a Michelin star between 2016 and 2024 and currently carries one Repsol Sol.
Philosophy
Couoh's role at Xerta is to translate Fran López's identity-led Ebro Delta cuisine into a daily kitchen rhythm. Around 90% of the restaurant's product comes from the Delta itself — eel, mussels, oysters, Bomba rice, citrus — with rice dishes anchoring almost every menu.
Restaurants
Accolades
- ·1 Repsol Sol at Xerta
- ·Xerta held a Michelin star between 2016 and 2024
- ·Ebro Delta cuisine — around 90% of produce sourced from the Delta
Frequently asked
Does Jose Guadalupe Couoh Pomol have a Michelin star?
No — Xerta currently carries one Repsol Sol. The restaurant held a Michelin star between 2016 and 2024.
Where can I eat Couoh's cuisine in Barcelona?
Xerta Restaurant inside Hotel Ohla Eixample on Carrer de Còrsega. The menu is built around the cuisine of the Terres de l'Ebre — three tasting menus (Temporada, Delta, Producto) and an à la carte that always features rice.