“Even putting to one side the Michelin stars (two) and it’s many awards and garlands - globally recognized and across disciplines - Les Cols is a restaurant that makes an impression. Fina Puigdevall and Manel Puigvert have created a truly unique space and project of unusual quality. As much a product of the incredibly fertile La Garrotxa region as the produce she uses is Fina Puigdevall’s cooking style. A natural reflection of the surrounding countryside, following the seasons, her ingredient-first dishes emerge from the kitchen in the same house she was born in.

With almost supernatural control over her ingredients, humble staples are elevated to a new level; buckwheat, sweetcorn, broad beans from Sant Pau or fresh eggs from her own chickens. This is food as art and poetry, sensuality and essence, intimate and inward looking yet open to contemporary discourse, compromise and looking to the future. Warm and sensual, these are dishes with soul, food to fall in love with.”

Pep Palau, Fòrum Gastronòmic Co-director forumgastronomic.com

“There’s a delicious irony in the fact that Hoja Santa, a Mexican is one of the most popular restaurants owned by the elBarri group. Placed in the capable hands of chef Paco Méndez by Albert Adrià, the restaurant continues to quietly innovate, consistently presenting the best in central american cuisine. Traditional recipies from across the region are paid homage to, converted into jewels for the eyes and tastebuds.

From exquisite moles to tacos that will blow your socks off, explosive infladitas, airy quesadillas and more, the menu is a flood of textures and sensations that combine to create a particular vision of México.“
 

Belén Parra, Food critic and blogger at gastronomistas.com

“Born in Toyota, Japan in 1972, Hideki Matsuhisa took his first steps in Japanese cuisine as a child, working in his fathers restaurant. At the age of 25, following work in the kitchens of several establishments in Tokyo, Hideki found himself in Barcelona. Fascinated by the quality and variety of the local mediterranean seafood, he decided to embark on a new journey: to combine traditional Japanese technique with the produce and flavours of the Mediterranean.

In october of 2009, Koy Shunka (“Intense aroma of the season”) opened it’s doors. It’s hallmarks a spectacular open kitchen (the dream of any chef), and the long cedar bar where diners are invited to sit opposite the Itamae or sushi master, ringside seats for the gastronomic show ahead - the just winner of a Michelin star that is renewed year after year.“

Roger Ortuño, Editor in Chief - comerjapones.com

Networking Bar 

Restaurants at the VIP area 

Food trucks Sónar by Day 

Restaurants at Sónar by Day -

Food trucks Sónar by Day - D

AN ECOLOGICAL, ARTISANAL AND GLOBAL GASTRONOMIC OFFERING

Sónar 2018 expands its gastronomic offering with an extensive selection of food trucks at both Sónar by Day and Sónar by Night. More than 15 culinary options will provide varied and thoughtful choices for all types of people and their food intolerances, using organic products and artisan dishes from numerous countries including India, Peru, Japan and Mexico.

Food trucks at Sónar by Day

Massala 73. Indian cuisine, spicy and light

María una crep. Sweet and savoury crepes

La Porchetta. Traditional Italian Porchetta sandwiches

Fileteando. Beef burgers and organic foods

Corazón de Agave. Mexican street cuisine

Nomo. Japanese cuisine "prêt-à-porter"

La Rodante. Ecological Pizza slices

Kao. Asian cuisine from Josep Mª Kao

Rocambolesc. Ice creams from Jordi Roca

Food trucks at Sónar by Night

Gala Urban Food. Organic beef burgers

Indifood. Hot-dogs d'auteur

Laufer. Burgers

Na Madrona. Italian and Sicilian dishes

Kebab on wheels. Traditional kebabs

Mandonga. Meatballs sandwiches

Warike Project. Peruvian food, ceviches and sandwhiches

Nómadas Pizza. Eco pizzas slices

OnRoad. Ecologic meet burgers

Corazón Verde. Asiatic cousine
 

WEDNESDAY JUNE 13: TO OPEN THE FESTIVAL - AUTHENTIC VALENCIAN PAELLA

The Networking Day will be held at Sónar+D on Wednesday, June 13, an exclusive day for accredited professionals, one day before the main festival begins. During the Networking Day you will be able to access an extensive range of talks and workshops especially designed to deepen debate and promote the exchange of knowledge.

The Networking Day will culminate in an informal networking event at 7:00 pm at SonarVillage, where giant outdoor paella will be offered to all delegates. Two types of paellas will be cooked over a wood fire: characteristic Valencian and vegetarian paella.

Check here for all information about the Sónar 2018 gastronomic offering.

BALUARD IN THE  SÓNAR+D NETWORKING BAR

Universally recognized as one of the finest bakeries in Barcelona, Baluard will offer a range of bites, artesanal pastries, gourmet sandwiches and fresh fruit juices and salads