Pau Pérez Valiente
Catalan chef-owner of Aflamas in Les Corts — modern Mediterranean fire cooking trained through Hofmann, Moments, Coure, and Xerta.
- Restaurants
- 1
Pau Pérez Valiente is the Catalan chef-owner of Aflamas in Les Corts, an author-driven open-fire Mediterranean restaurant that carries a Repsol Recomendado in the 2026 guide. His training runs through the Hofmann school, the two-Michelin-star Moments, Coure, and Xerta.
Biography
Early years
Pérez Valiente's interest in cooking dates to childhood — guessing the ingredients in his mother's recipes and absorbing the aromas of his grandmother's kitchen. He trained at the Hofmann school in Barcelona.
Career
Pérez Valiente built his career through some of Barcelona's most-decorated kitchens: the Hofmann school, the two-Michelin-star Moments at Mandarin Oriental, Albert Ventura's Coure, and Xerta (then Michelin-starred). He opened his own restaurant Aflamas on Carrer de Loreto in Les Corts, near Plaça de Francesc Macià, as an author-driven open-fire restaurant. The format offers four tasting menus — a €35 executive lunch, a €60 seasonal, a €100 truffle selection, and a €150 festival — and was named Repsol Recomendado in the 2026 guide.
Philosophy
Pérez Valiente describes his cooking as the merging of open flame, local ingredients, and sensory emotion. Fire is the central technique — the kitchen's tool for drawing flavour, texture, and atmosphere out of seasonal Mediterranean product.
Restaurants
On Guidavera
1Accolades
- ·Repsol Recomendado at Aflamas (2026 guide)
- ·Trained at Hofmann, the two-Michelin-star Moments (Mandarin Oriental), Coure, and Xerta
Frequently asked
Does Pau Pérez Valiente have a Michelin star?
No — Aflamas carries a Repsol Recomendado in the 2026 guide. He trained in the two-Michelin-star Moments and the formerly one-Michelin-star Xerta.
Where can I eat Pau Pérez Valiente's cuisine in Barcelona?
Aflamas on Carrer de Loreto in Les Corts, near Plaça de Francesc Macià. The format runs four tasting menus, with fire at the centre of the kitchen.