Sergi Suaña
Co-chef of Casa Amàlia at the Mercat de la Concepció — took over the 1950s restaurant in 2020 with manager Jordi Castán.
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Sergi Suaña is a co-chef of Casa Amàlia in Barcelona's Eixample, the long-running 1950s restaurant he took over with manager Jordi Castán in 2020. The kitchen — divided between tradition and transformation registers — is part of the Slow Food network and the Km-0 distribution system. The team also runs Casa Amàlia Port Vell.
Biography
Early years
Suaña built decades of experience in high-end dining before stepping into the Casa Amàlia project.
Career
In 2020 Suaña and Jordi Castán took over Casa Amàlia, the restaurant in the passatge adjacent to the Mercat de la Concepció — originally opened in 1950 and closed in 2019 — under its existing name. The kitchen splits the menu into two registers: tradition (classic plates like grilled monkfish in fish-and-sherry velouté with fennel, or three-meat cannelloni with béchamel) and transformation (inventive seasonal dishes). The restaurant is part of the Slow Food network and the Km-0 distribution system. The team has also opened Casa Amàlia Port Vell, focused on seafood. Casa Amàlia carries a Repsol Recomendado.
Philosophy
Suaña's role at Casa Amàlia is the bridge between the traditional and transformation menus — applying high-end-dining technique inside a long-running neighbourhood restaurant. The Slow Food and km-0 commitments — and the restaurant's water-recycling and staff-welfare practices — define the broader project.
Restaurants
On Guidavera
1Accolades
- ·Repsol Recomendado at Casa Amàlia
- ·Took over Casa Amàlia in 2020 alongside manager Jordi Castán
- ·Part of the Slow Food network and Km-0 distribution system
Frequently asked
Does Sergi Suaña have a Michelin star?
No — Casa Amàlia carries a Repsol Recomendado distinction.
Where can I eat Sergi Suaña's cuisine in Barcelona?
Casa Amàlia in the passatge next to the Mercat de la Concepció. The team has also opened Casa Amàlia Port Vell, focused on seafood.