Luciana Russo
Argentine chef of Pizzicato inside the Palau de la Música Catalana — Mirazur, Berasategui, Culler de Pau, and Gresca alumna.
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Luciana Russo is a young Argentine chef who directs Pizzicato — the gastronomic restaurant on the first floor of the Palau de la Música Catalana — alongside co-chef Eduardo Hernández. Trained through Mirazur, Berasategui, Culler de Pau, and Gresca, her cooking blends Latin-American influences with Catalan seasonal product through a grill-led format. Pizzicato carries a Repsol Recomendado.
Biography
Early years
Russo is a young Argentine chef who built her career through some of the most-decorated kitchens in Europe — including Mauro Colagreco's three-Michelin-star Mirazur in Menton, Martín Berasategui's projects, Culler de Pau in Galicia, and Rafa Peña's Gresca in Barcelona.
Career
Russo took over the kitchen at Pizzicato — the gastronomic restaurant on the first floor of the Palau de la Música Catalana — alongside co-chef Eduardo Hernández. The format is an oyster-bar restaurant whose menu pairs Catalan tradition with international perspectives, particularly Latin-American. The grill appears in every plate. Pizzicato carries a Repsol Recomendado distinction.
Philosophy
Russo's cooking centres on not spoiling the selected, seasonal product — raw preparations, marinades, pickled items, and the grill applied across the menu. The Argentine and broader Latin-American thread runs through the plates without overwhelming the Catalan product.
Restaurants
Accolades
- ·Repsol Recomendado at Pizzicato
- ·Trained at three-Michelin-star Mirazur (Mauro Colagreco)
- ·Trained with Martín Berasategui, Culler de Pau, and Gresca
Frequently asked
Does Luciana Russo have a Michelin star?
No — Pizzicato carries a Repsol Recomendado distinction. She trained at the three-Michelin-star Mirazur.
Where can I eat Luciana Russo's cuisine in Barcelona?
Pizzicato on the first floor of the Palau de la Música Catalana — the modernist concert hall.