Restaurant

Marimorena is the personal project of the chef Albert Mendiola, proclaimed Cook of the Year 2017, and his workmate, Patrícia Torres. Martin Berasategui's disciple, after returning to many restaurants around the country (Kursaal, Bar Mut, Tragaluz Group, etc.), Mendiola returned home to open his own establishment in 2012. Three years later, and driven by the The need to offer a wider and more comfortable space, in keeping with its kitchen, Marimorena moves to number 151 of the Ronda Sant Ramon.
The kitchen of Albert Mendiola is based on the tradition and proximity product. The Santboià chef confesses passionate about vegetables and vegetables that he directly buys to the farmers of the Agrícola Santboiana Cooperative. Among the star dishes, the artichoke trout with Beluga caviar lentils and boiled egg yolks; or its already famous eggs, both the egg carpaccio with pine nuts and straw potatoes, or the Roman egg with squid and artichokes of Sant Boi.