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FIRE by two

Stefano Pinna + Iñaki Gorrotxategi

15.04.24

Four hands are better than two, that is the premise of this collaborative project which the W Hotel that is presenting at its flagship restaurant Fire. Executive chef Stefano Pinna, leader of the restaurant since its inauguration in 2019, will open the doors of his kitchens to four renowned Spanish chefs. Each season a guest chef will co-create Fire's now iconic seasonal offerings with Pinna. It’s not hard to understand the temptation for visiting chefs given the beautiful open plan kitchen behind glass partitions on the ground floor of the hotel with views of Barcelona’s beaches stretching to the Costa Brava directly outside.

To kick off this first edition, chef Pinna welcomes Iñaki Gorrotxategi, renowned executive chef of Casa Julián de Tolosa into the open plan kitchen of Fire. The Basque chef, recognized throughout Spain for his grilled meats, learned his trade in the well-known Arzak and Izaskun restaurants. His background in the hospitality sector runs in the family: his father Matías Gorrotxategi and his brothers Xabi and Mikel, also specialise in grilled meats. This lifetime of experience has converted chef Gorrotxategi into a respected professional with an innovative approach, highlighting his deep respect for animal welfare, the short maturation of the meat and the perfect roasting point based on the three-colour technique.

  • FIRE Restaurant Barcelona
  • FIRE Restaurant Barcelona

     

    Both chefs share a deep respect for their raw material without adulterating its tastes, highlighting the original flavours of organic ingredients, enhanced through fire. Pinna and Gorrotxategi have opted for the flavour of local vegetables in dishes such as grilled Gavà Asparagus served with a foam of star anise and romesco with toasted almond ice cream and a touch of black garlic or Chef Iñaki Gorrotxategi's Leek as well grilled confit with Roncal cheese.

  • FIRE Restaurant Barcelona

     

    The main dishes include surf and turf options, from the sea and the land: Grilled cuttlefish, served with delicious Maresme beans and peas, organic corn, rich candied lemon and chef Pinna's suquet sauce. And the authentic flavour of Iñaki's Basque cuisine through its famous aged beef steak. Both dishes are accompanied by the classic piquillo peppers, one of the star dishes of Casa Julián de Tolosa.

  • FIRE Restaurant Barcelona

     

    The collaboration between Stefano Pinna and Iñaki Gorrotxategi can be enjoyed until the end of June at the W Barcelona grill restaurant, where foodies lovers can savour the collaborative flavours of Fire and Casa Julian de Tolosa.