Carles Gaig, high standing cuisine at El Remei

Carles Gaig, chef born between stoves

In the neighborhood of Horta, in Barcelona, Carles Gaig was born surrounded by stoves. Coming from a saga of restaurateurs dating back to 1896, his family ran a popular food house. This is how he learned the traditional Catalan cookbook recipes handed down from his great-grandmother.

Through time, Carles Gaig has developed a type of personal cuisine based on family tradition. He has won multiple recognitions, including a Michelin Star in 1993. After five decades in haute cuisine, Carles Gaig has become a classic for his clients and a recognized master of culinary art in his profession.

Gaig restaurant, cuisine with local produce

The chef reaches the peak of his professional career in Cerdanya, where he opens the Gaig Restaurant in the new Hotel Mercer Torre del Remei in Bolvir. His wife, Fina Navarro, runs the restaurant room. Both feel a special affection towards Cerdanya as the place where they spent their first vacations together. As they say: "Developing the work that you like in an environment with which you feel identified is a gift."

Gaig updates the traditional cuisine and gives the main role to ingredients from the territory, adapting the recipes to the seasons. The use of seasonal products from Cerdanya create the best gastronomic experiences accompanied by a wide range of selected wines to perfectly complement each dish.

Torre del Remei located in an ideal environment

In the framework of a privileged natural place such as El Remei in Bolvir, the new Hotel Mercer is the ideal place to taste Carles Gaig's cuisine. Located in a stately mansion from the early 20th century, the dining room stands out for its elegance and brightness surrounded by the tower gardens. Among its classic dishes are the "Canelones Gaig" and other delicacies that well deserve a gastronomic getaway to Cerdanya.