Cocina Hermanos Torres is a magical fine dining restaurant created in late 2017 by renowned Catalan twins Sergio and Javier Torres located in the Les Corts-neighborhood of Barcelona.
Cocina Hermanos Torres is accoladed with three stars by Guide Michelin, a maximum three Repsol Suns by the most important Spanish dining guide and a green Michelin star for their comprehensive sustainable efforts throughout the entire operation.
The OAD 2023 Top Restaurants ranks Cocina Hermanos Torres in 43rd place. Javier and Sergio Torres as high as No. 20 on The Best Chef Awards 2023 and also entered the prestigious La Liste as a first entry at a joint No. 6.
Selected Articles
- Michelin – Cocina Hermanos Torres
- The Best Chef Awards – Javier and Sergio Torres
- Tasty Trip – Rising Star in Barcelona: Three-starred Cocina Hermanos Torres
- Tuorlo Magazine – Meet the chefs behind the newly-awarded Michelin 3-star Cocina …
- Forbes – The 10 Coolest Restaurants To Eat At In 2022, According To Experts
- Honest Cooking – Hermanos Torres: A Life-long Masterplan
- Condé Nast – Cocina Hermanos Torres
- Condé Nast – 34 best restaurants in Barcelona
- 50 Best Discovery – Cocina Hermanos Torres
- Guia Repsol – Se abre el telón y los Torres vuelven a brillar (Spanish)
- El Periodico – Cocina Hermanos Torres (Spanish)
- El Público – Hermanos Torres no Ocean: das ostras da Ria Formosa ao “caviar verde” catalão
Profile Portraits
Photo Credits: David Egui
Restaurant Photos
Photo Credits: Cocina Hermanos Torres
Food Photos: Selected dishes from current menu
Photo Credits: Cocina Hermanos Torres
- Galician Beef and Jamon Crisp
- Ray fish, Piquillo peppers, Mangetouts, and Pickled “Pipparas”
- Summer picked tomato, Cod fish and Tomato consomme
- Navarra asparagus, Mussels, Saffron and Tarragon
- Galician crab, Seaweed, Sour apple, Vanilla and Herbs
- Shiso leaf, Citrus green tea, Yogurt and Herbs
- Seafood Salad, Potatoes and Kohlrabi / Option 2
- Cod, Tomatoes In Brine, Pickles and Migas de Pastor. Cream / Option 2
- Llauna Rice With Kohlrabi, Olives and Summer Truffle
- Suckling Lamb, Herbs, Garlic And Anchovy / Option 2
- Detox Apple with Spinach, Caramel and Aromatic Herbs
- Wild Strawberries, Creamy Basil and Aged Vinegar
- Strawberries, White vinegar and Elderflower
Photo Credits: David Egui
- Consomme
- Cured squid, poultry and caviar / option 2 / option 3 /option 4
- Mussels “Moqueca”, Prawns, King Crab, Saffron and Coconut Noodles / option 2 / option 3
- Onion from Fuentes, Cured Parmesan Cheese and Melanosporum Truffles / option 2 / option 3
- Maresme Peas, Iberian Bacon and Sagú / option2 / option 3
- Red Mullet with Root Cream, Herb Emulsion and Paté / option 2
- Imberian Sickling Pig, Pears, Tamarind, Flowers and “Migas de Pastor”
- Hare à la Royal, Carrot Brioche, Foie Pâté & Cacao Nibs / option 2
- The Age of Cocoa / option 2
