Oriol Ivern
Catalan chef-owner of Hisop in Sarrià — one Michelin star, two Repsol Soles, and one of Barcelona's most consistent kitchens.
- Michelin stars
1- Repsol Soles
2- Restaurants
- 1
- Born
- 1975 · Begues
Oriol Ivern is a Catalan chef-owner of Hisop in Sarrià-Sant Gervasi, which has held one Michelin star continuously since 2010 and holds two Repsol Soles. Opened with Guillem Pla in May 2001, the restaurant is known for seasonal four-per-year menu changes and an unusually accessible lunch tasting menu for its level.
Biography
Early years
Born in 1975 in Begues, in the Baix Llobregat just outside Barcelona, Ivern trained at the Escola d'Hostaleria de Barcelona and worked at the famous Neichel restaurant, then in additional prestigious kitchens in Spain and England before opening his own restaurant.
Career
In May 2001 Ivern and Guillem Pla opened Hisop in Sarrià-Sant Gervasi. The restaurant focuses on contemporary Catalan cuisine with seasonal market ingredients and changes its menu four times a year. Hisop earned its Michelin star in 2010 and has held it continuously since, alongside two Repsol Soles. Ivern is also known for keeping the price of his lunch tasting menu around forty euros — one of the most accessible Michelin-starred lunches in the city.
Philosophy
Ivern's cuisine is grounded in Catalan tradition reinterpreted through fine-dining technique, with the seasonality of the menu — four full menu changes a year — as the architectural principle. He has said publicly that chasing additional stars has never been his focus.
Restaurants
On Guidavera
1Accolades
- ·1 active Michelin star at Hisop (since 2010)
- ·2 Repsol Soles at Hisop
- ·Over 15 consecutive years holding a Michelin star
- ·Best Young Chef and international gastronomic recognitions
Frequently asked
How many Michelin stars does Oriol Ivern have?
One — at Hisop in Barcelona's Sarrià-Sant Gervasi, which he has held continuously since 2010. The restaurant also holds two Repsol Soles.
Where can I eat Oriol Ivern's cuisine in Barcelona?
Hisop in Sarrià-Sant Gervasi, which he opened with Guillem Pla in May 2001. The menu changes four times a year to reflect the season. The lunch tasting menu is among the more accessible Michelin-star prices in Barcelona.