Pere Carrió
Catalan chef-founder of Gat Blau — a radically vegetable-forward Eixample restaurant built on km-0, organic, and seasonal product since 2010.
- Restaurants
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Pere Carrió is the Catalan chef-founder of Gat Blau in Barcelona's Eixample Esquerre, opened in 2010. The restaurant has built a reputation as one of the city's most explicitly vegetable-forward kitchens — km-0, organic, and seasonal — with menus designed to spotlight a single vegetable at the centre of each dish. Gat Blau carries a Repsol Recomendado distinction.
From @elcuinerdelgat on Instagram
Biography
Early years
Carrió trained in Catalan kitchens before founding his own restaurant.
Career
Carrió founded Gat Blau in 2010 with his business partner Jo Mestres. The restaurant moved to its current location near the intersection of Gran Via and Urgell in 2015. The format is tasting-menu-led: each menu spotlights a single seasonal vegetable at the centre, supported by other vegetables and product, in an explicitly ecological and km-0 register. Gat Blau is featured in the We're Smart Green Guide, the international reference for vegetable-forward restaurants, and carries a Repsol Recomendado distinction.
Philosophy
Carrió's project at Gat Blau is to elevate the gastronomic value of each vegetable. The cooking is built around small producers, organic farming, and seasonal availability — with menus designed to make a single vegetable per dish the protagonist.
Restaurants
On Guidavera
1Accolades
- ·Repsol Recomendado at Gat Blau
- ·Featured in the We're Smart Green Guide for vegetable-forward restaurants
- ·Gat Blau in continuous operation since 2010
Frequently asked
Does Pere Carrió have a Michelin star?
No — Gat Blau carries a Repsol Recomendado distinction and is featured in the We're Smart Green Guide for vegetable-forward restaurants.
Where can I eat Pere Carrió's cuisine in Barcelona?
Gat Blau near the intersection of Gran Via and Urgell in Eixample Esquerre. The format is tasting-menu-led, built around km-0 organic vegetables with each menu spotlighting a single vegetable at the centre.