Robert Gelonch
Chef of RíasKru at Plaça d'Espanya — a Repsol Sol restaurant that fuses Galician seafood with Japanese raw-fish technique.
- Repsol Soles
1- Restaurants
- 1
Robert Gelonch is the head chef of RíasKru in Barcelona, the Repsol-Sol restaurant that fuses the two long-standing Iglesias-family seafood projects Rías de Galicia and Espai Kru at the same Plaça d'Espanya address. His cooking blends Galician seafood tradition with Japanese-inspired raw and caviar-led technique.
Biography
Early years
Gelonch trained in Catalan kitchens and developed early a 'less is more' philosophy that has stayed central to his cooking.
Career
Gelonch leads the kitchen at RíasKru, the restaurant that fuses two of Barcelona's most established seafood projects — Rías de Galicia and Espai Kru — at the same Plaça d'Espanya address. The menu features raw and marinated seafood built on classic Galician cooking, married with Japanese-inspired technique and caviar specialities. The restaurant carries one Repsol Sol. Gelonch was also one of the chefs included in the Time Out Market Barcelona lineup.
Philosophy
Gelonch's cooking sits at the intersection of two seafood traditions: the Galician approach — minimal manipulation, product first — and the Japanese register of raw and marinated preparations. His own motto, 'less is more,' shows through in clean plating that puts the fish itself at the centre.
Restaurants
On Guidavera
1Accolades
- ·1 Repsol Sol at RíasKru
- ·Selected for the Time Out Market Barcelona lineup
- ·Leads the merger of Rías de Galicia and Espai Kru
Frequently asked
Does Robert Gelonch have a Michelin star?
No — RíasKru carries one Repsol Sol.
Where can I eat Robert Gelonch's cuisine in Barcelona?
RíasKru near Plaça d'Espanya — the restaurant that merges the two legendary Iglesias-family seafood projects Rías de Galicia and Espai Kru. The kitchen is built around Galician seafood and Japanese-inspired raw and caviar dishes.