Barcelona, March 27, 2025 – The National Art Museum of Catalonia (MNAC) presents Absis, its new restaurant, a unique gastronomic space with a culinary proposal designed by chef Albert Raurich. The former head chef of elBulli and the mastermind behind the restaurants dos palillos and dos pebrots offers an experience that blends Mediterranean tradition with top-quality, seasonal ingredients, all accompanied by one of the most spectacular views of Barcelona.

The official presentation took place today, an event attended by representatives from MNAC, Vilaplana, and Albert Raurich himself. “We wanted to create an attractive offer for both the Museum's audience and the city of Barcelona, focusing on cuisine with the sole intention of being good, well-executed, and based on recognizable ingredients,” explains the elBulli alumnus. “We are not looking for avant-garde gastronomy but rather well-made, well-presented dishes that connect with Mediterranean tradition.”

A privileged space within MNAC

Located in one of Barcelona’s most iconic landmarks, Absis offers more than just a gastronomic experience—its location within MNAC makes it a meeting point between art, history, and cuisine. With a spectacular panoramic view of the city, the restaurant aims to become a reference point for both Museum visitors and the general public. Among MNAC’s collections, one of the greatest in Europe, highlights include its world-renowned medieval art collection and works by iconic modernist artists and architects such as Gaudí and Jujol, among others.

“The restaurant is designed for a diverse clientele, including both Museum visitors and locals looking to enjoy a quality menu in a unique setting.” Raurich emphasizes the importance of using seasonal, high-quality products, always with an honest approach to the project's viability. “We are committed to sustainable cuisine, using locally sourced products whenever possible,” he states.

This vision aligns with his work in previous projects, such as dos pebrots, where he explored the Mediterranean's gastronomic history without forcing artificial concepts. The culinary proposal at Absis embodies a Mediterranean spirit and is coherent with the significance of the cultural and artistic space in which this new restaurant is housed. “It is a project that will evolve over time, listening to our customers and the environment,” adds the chef. “Our goal is for the restaurant to succeed, for customers to want to return, and for the proposal we offer to be honest, high-quality, and sustainable in the long run,” concludes the Catalan chef.

Vilaplana Catering, the company behind MNAC’s gastronomic spaces

Vilaplana Catering will be responsible for managing Absis and the rest of MNAC’s gastronomic spaces. The company won the bid to operate these areas and catering services. The contract will last five years, until 2029. The concession includes managing Oval Café, La Terrassa del MNAC (both spaces with a renewed menu featuring sweet and savory selections by Christian Escribà, among other innovations), Absis restaurant, and the catering services for events held at the Museum.

Francesco Ferretti, head of Vilaplana Catering in Catalonia, highlights that “this is a unique opportunity to bring together culture and gastronomy. We want to offer a unique experience to anyone who wants to merge two worlds that have much more in common than we might think.”

About Vilaplana Catering

Vilaplana specializes in high-end catering for corporate, sports, and private events. With over 40 years of experience, it offers an exclusive service based on the art of fine dining. The professionals at Vilaplana ensure that event guests experience a complete sensory journey, where what they eat and drink is as important as what they see, smell, hear, and feel.

A key aspect of Vilaplana’s service, as a certified sustainable catering company, is its commitment to environmental care. This is supported by responsible and ethical sourcing, including fair trade products and animal welfare considerations, as well as the use of traditional products with protected designation of origin, seasonal ingredients, and sustainable seafood.

Additionally, the company avoids the use of single-use packaging and materials. Vilaplana also designs and executes its service with a strong focus on preventing, analyzing, and reducing food waste through its Stop Food Waste program, which the company has been promoting for several years.