Primmmavera is more than the gastronomic proposal of Primavera Sound: it is an artistic-culinary lineup for all tastes, needs and pockets. With a pop-up restaurant featuring renowned chefs, a paellas restaurant, a Barcelona street food restaurants area and the traditional food trucks.
At some time in your life you have probably eaten something so delicious that you would have eaten the dish it was served on. With Douglas McMaster, this could happen. Literally. In this Brighton chef’s Silo (also literally, meaning “cellar” in Spanish) nothing is thrown away, everything is eaten: in his “zero waste” formula the aim is to reach primitive and pure cuisine, where plastic has no place and where ethics and flavours go hand in hand. For those who are skeptical about organic food and labels like “locally produced”, the recipe book of this chef is a reconciliation with simplicity, the earth and roots.
Douglas McMaster will cook at Casa Primavera Pop-Up Restaurant on Thursday 31st May.
Aguachiles, escamoles, huachinangos? These could be the exclamations of surprise caused by Eduardo “Lalo” García’s recipes, but they are in fact some of the dishes and ingredients that are served at the Máximo Bistrot, considered one of the 50 best restaurants in Latin America and an obligatory stop on the gastronomic pilgrimage into the beating heart of Mexico City. In this small tavern in the bustling Colonia Roma district, García and Gabriela López Cruz take Mexican tradition; dance the twist with it to contemporary tunes learnt in the faraway kitchens of the great Tenochtitlan. This June, the feathered serpents of their dishes will dance in the Mediterranean.
Eduardo ‘Lalo’ García will cook at Casa Primavera Pop-Up Restaurant on Friday 1st June.
From pawn to knight to king… and then something else. If there are people who know how to cook up the guitar –bass–drums recipe so rock continues to have that je ne sais quoi, then Diego Guerrero applies the formula to gastronomy proving that using the same ingredients not always create the same dishes. The Basque chef was formed by the embers of tradition, he ran El Club Allard for 12 years and leapt to (Michelin) stardom in 2014 when he opened DSTAgE in the Madrid neighborhood of Salesas. In his dictionary you learn words like “skhung” and “baharat”, but above all he stimulates your palate like some bands stimulate your hearing. He says that the future of cuisine is in differentiation and diversity: others, who are already different and diverse, say that the future is him.
Diego Guerrero will cook at Casa Primavera Pop-Up Restaurant on Saturday 2nd June.
A sommelier is for wines what your trainspotter-music-loving friend is for your playlists: the one who knows, chooses and recommends according to your taste and really makes your meal special. Wineissocial will take you by the hand (and nose) with their lead sommelier César Cánovas, the brilliant supporting actor in this new gastronomic experience of Primavera Sound. This online wine club, which has already made it onto the stages of the most widely acclaimed restaurants of Barcelona, has the mission and the motto “make wine easier to love”. In their team, along with the previously mentioned Cánovas (best sommelier in Spain in 2006 and one of the ten best in the world), will be the former elBulli sommelier David Seijas and the father of molecular sommelierie François Chartier. And without any baggage restrictions, on this journey of enotourism connaisseurs are welcome as well as novices who are averse to the concepts of “biodynamical”, “varietal” and “retro taste”.
At the risk of entering an already lost battle because nothing is more polemical in this country than the ingredients of a paella, we will say it loud and clear: you will not find a better one on this side of the Ebro river thant the one made by Kauai. And this June and for a few days, not only in Gavà, but also at the Xiringuito Aperol in the Parc del Fòrum from midday on. Óscar Manresa is a gastronomy and music lover that will satisfy the appetites and emotions of the Primavera Bits audience topping up their energy so that they can last till closing time. Those of you would not dream of missing aperitif time and a nice paella even during a festival can already book a table.
The central food area will be a homage to Barcelona and to its street food restaurants: up to 20 restaurants from the city will occupy the spaces in the area offering a culinary experience which is as appetising as it is varied. Hamburgers by La Burgueseria and El Filete Ruso, local tapas by El Quim de La Boqueria, ramen by Grasshopper, Southeast Asian cuisine by Hawker 45, poke from Poké Maoli... quality options for all tastes and diets (gluten free, vegetarian, vegan…) that condense the cosmopolitan spirit of Barcelona into one single space.
As always, the traditional food trucks will be located around the site, in the area of the two main stages as well as in Primavera Bits, in the area of the Pitchfork stage and at other strategic points in the Parc del Fòrum so that there is always something to eat nearbys. New classics like hot dogs by The Dog Is Hot, vegetarian food by Vegetalia, tacos and nachos from Eureka Street Food, Asian tapas by Mosquito, sandwiches by La Volovan, Peruvian cuisine from Warike and Venezuelan cuisine by Ïnta, the potato shuffle from La International, kebabs from Kebabs on Wheels and ice-creams from Nitrogenie, among many others, to make up the most varied and affordable gastronomic proposal at Primavera Sound.