Riccardo Radice
Italian-born chef of one-Michelin-star Fishology in Barcelona — fish and seafood treated as charcuterie of the sea.
- Michelin stars
1- Restaurants
- 1
Riccardo Radice is an Italian-born chef who runs Fishology in Barcelona, a one-Michelin-star restaurant built around fish and seafood treated through curing, salting, maturing and smoking — what the kitchen calls 'charcuterie of the sea.' He runs the kitchen with his partner Giulia Gabriele on the dining room.
From @riccardo.fishology on Instagram
APRIL ‘26 Spring sessions between Bcn and a few days in Fuerteventura. Working hard and some good shoot 📸🍛 . #fishology #barcelona #wing #fuerteventura #sealover
MARCH 2026 Rockin’ on @fishologyfoods Great photoshooting, happy wife, dog and some good wind #barcelona #fishologyfoods #alimentaria #awards #shooting
¡Dia 2 de Alimentaria! Showcooking de Fishology Foods con @riccardo.fishology en @frigicoll.es 🌟
Biography
Early years
Born in northern Italy near Milan, Radice followed his curiosity for cooking through Prague, Amsterdam, Bilbao, and Barcelona, working in Michelin-starred restaurants — Disfrutar, Angle, Spectrum, and Nerua among them.
Career
Radice met his partner Giulia Gabriele while both were working at Moreno Cedroni's two-Michelin-star Clandestino in Italy, where they fell in love with fish cuisine. During the pandemic the couple — with unexpected time after years of non-stop kitchen work — built Fishology as their personal project: a Barcelona restaurant focused entirely on fish and seafood treated through curing, salting, maturing, smoking, and other techniques borrowed from charcuterie. Radice leads the kitchen and Gabriele the dining room.
Philosophy
Radice describes Fishology's central idea as 'charcuterie of the sea' — applying the cured-and-aged techniques traditionally used for meat to fish and seafood. The menu reads as a long, sea-driven tasting in which most courses sit on a spectrum from raw to cured rather than from raw to cooked.
Restaurants
On Guidavera
1Accolades
- ·1 active Michelin star at Fishology
- ·Featured in the Michelin Guide for an unusually narrow culinary focus — fish as charcuterie
Frequently asked
How many Michelin stars does Riccardo Radice have?
One — at Fishology in Barcelona, which holds a single Michelin star.
Where can I eat Riccardo Radice's cuisine in Barcelona?
Fishology, in the Eixample, is his only restaurant. The kitchen is run by Radice and his partner Giulia Gabriele leads the dining room.
What is 'charcuterie of the sea'?
Fishology applies charcuterie techniques — salting, curing, maturing, smoking — to fish and seafood. Rather than building a menu around cooked fish dishes, Radice ages, cures, and smokes his ingredients to extract concentrated flavour, often presenting them more like cold cuts than like cooked seafood.