Raül Balam will revive Sant Pau with fricassee and cannelloni


  • The chef of Moments reopens the restaurant that his mother, Carme Ruscalleda, turned into a gastronomic legend to serve traditional market cuisine

Sant Pau reopens. But nothing to do with the restaurant with three Michelin stars that elevated Carme Ruscalleda to the gastronomic heavens with her help in the shadow of her husband, Toni Balam. Four years after closing the legendary establishment in Sant Pol de Mar, her son, Raul Balamwho defends two stars in Moments (Barcelona), has wanted to recover the business, but with another idea: “Market kitchen that will remind of a bistro but with a Mediterranean air”, explained the chef in ‘El món a RAC-1’. It will be in June, provided that the works for the facelift finish in the scheduled time.

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“It will be the same philosophy as my parents’ Sant Pau but with a different essence,” advances Balam, who wants run away from the idea of ​​a gastronomic. “There will be cannelloni, fricassee, pig feet, peas, fish of the day…”. Of course, “from time to time I will set up a ‘remember’ with dishes from the old Sant Pau for the 10 people who fit at the kitchen table”.

Balam, who also runs the kitchen of the Drac restaurant at the Hotel Sant Jordi, is excited about this project that does not know how it will evolve“in the same way that happened to my parents when they opened Sant Pau in 1988 and it ended up being one of the best restaurants in the world”.


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