Cocina Hermanos Torres

Cocina Hermanos Torres is the restaurant of twin chefs Sergio and Javier Torres in a former warehouse in Barcelona. Its kitchen stands in the middle of the dining room.

The brothers were born in Barcelona and decided as young boys, inspired by their grandmother Catalina, that they would cook. Sergio trained at Akelarre, at Le Jardin des Sens in Montpellier and with Alain Ducasse in Paris, while Javier worked at Racó de Can Fabes under Santi Santamaria and with Philippe Rochat in Switzerland. Together they opened Ene in São Paulo and then Dos Cielos in a Barcelona hotel, which won two Michelin stars. In 2018 they closed it and moved into this building, which won its third star a few years later.

Three cooking stations sit at the center of the room, under light fittings shaped like clouds, so the twins could bring what they call their culinary microcosm into the heart of the space. The menu aims to get the most out of each product with as little handling as possible. One dish joins sea and mountain: cured squid with a poultry consommé and caviar. Some of the meat comes from a small farm the brothers own in Extremadura, where they raise piglets, suckling kids and laying hens. That link with their own animals gives the menu a direct line from field to plate.

Many Spaniards know the twins from television, where they began presenting Torres en la cocina on La 1 in 2015, and from cookbooks drawn from the show. Their move from a hotel to a warehouse of their own changed the scale of the project, turning a dining room into a large open workshop. The Guía Repsol gives the restaurant three suns.