The Iris Gallery restaurant, at the HotelEstela Barcelona in Sitges, celebrates its 20th anniversary. It pleases the palate with traditional but personalized recipes and provides a great environment for the customer, surrounded by paintings. Located in the Aiguadolç harbour, fish and seafood are the specialties of the house.
Text: Carla Mercader. Photos: Sheyla Butsems, Iris Gallery.
Creative cooking based on tradition while surrounded by art - that is what is on the menu at the Iris Gallery restaurant, located at the Hotel Estela Barcelona in Sitges that is also known as the hotel of art. Paintings and sculptures by renowned artists such as Salvador Dalí, Antoni Tàpies, Joan Miró, Josep Bofill, Pablo Atchugarry, Josep Puigmartí, Josep Maria Subirachs and Lorenzo Quinn, among others, can be found in the hotel.
The hotel is located on the seafront of the Aiguadolç harbour, with a pleasant terrace to enjoy the sunny weather. The Iris Gallery restaurant, which celebrates its 20th anniversary, holds temporary exhibitions all through the year.
“We want our dishes to be as exquisite as the art that surrounds them; we want them to be very visual and have the flavour last in the customer’s memory,” says Jaume Rius, the chef at the restaurant since it opened its doors. He also adds that, in his opinion, “cooking is an ephemeral form of art as it is a unique creation that lasts for a short time.”
“We prepare dishes which reflect our identity,” he says. The must-haves on the menu are fish and seafood, but they also use seasonal products. “The menu changes according to the time of the year,” he says.
Grilled octopus with mashed potatoes with virgin olive oil and ham, grilled cod with chickpeas and prawns, turbot with goats cheese, basil juice and dehydrated tomato - these are only a few of the star dishes at Iris Gallery, at an average price of 35 Euros.
The restaurant also has several meal combinations, such as the Pescador (fisherman’s) menu, which is also turning 20. It includes some bitings, rice to order and a drink (36 Euros).
For Rius, the most important things in the kitchen are “the people and the chef’s committment to the customer, as he has to give his best on every dish.” He also highlights “a good sense of organization, professionalism and team work.”
It seems that this philosophy is the reason why Rius and his team captivate customers.
“They are always satisfied,” the chef says, just before a customer stands up, points to him and tells this journalist: “It’s this fellow’s fault that we come back every year.”
IRIS GALLERY RESTAURANT
Hotel Estela Barcelona
Av. Port d’Aiguadolç, 8 I 08870 Sitges
Tel. 93 811 45 45
email@example.com I www.hotelestela.com
Opening times: Monday to Sunday from 13h to 16h
and from 20h to 23h