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Located on the main floor of the Hotel Casa Fuster, Aleia is the setting where Paulo Airaudo’s international career and Rafa de Bedoya’s culinary essence converge. Awarded two Michelin stars, our restaurant offers cuisine that engages with its surroundings: a precise technique that intertwines De Bedoya’s Andalusian roots with locally sourced Mediterranean produce. In this modernist palace on Passeig de Gràcia, each course is a tribute to seasonality and honest flavor.
We offer a calm, naturally lit space designed for different occasions: from couples seeking Barcelona’s most romantic and exclusive atmosphere, to professionals who find the discretion needed for their business meetings, or travelers who wish to discover the city through a gastronomic experience with its own unique identity.
Located on the emblematic Passeig de Gràcia, the 5-star GL Hotel Casa Fuster is a jewel of Catalan Modernism designed by Lluís Domènech i Montaner. This historic building, one of Barcelona’s most iconic landmarks, houses Aleia Restaurant on its main floor. A setting where monumental 1911 architecture and contemporary luxury come together to offer a unique experience in the heart of the city, placing our gastronomy in the most elegant and distinguished setting in downtown Barcelona.
I was born in Córdoba, Argentina, into a family of Italian immigrants who instilled in me the value of hard work. At 18, I left my comfort zone to embark on a journey that would take me through legendary kitchens like Arzak, The Fat Duck, and Magnolia. After earning my first Michelin star with La Bottega in 2015 and establishing my home in San Sebastián with Amelia (two Michelin stars), I felt it was time for a new challenge.
Aleia is that challenge. It’s the culmination of a constant pursuit of excellence, but this time, with a secret ingredient that changes everything: the creative partnership with Rafa de Bedoya. Working hand in hand with Rafa is one of the most stimulating experiences of my career; together we’ve created a unique dialogue between my cosmopolitan vision and his Andalusian roots, combined with the finest products from Catalonia. Aleia is not just a restaurant; it’s the passion of two chefs vibrating on the same frequency in an iconic setting.
A true Jerez native, Rafa is a young chef born in Jerez in 1991, who developed an interest in cooking at a very young age. Born to parents in the hospitality industry, he learned the sacrifice and passion of the profession, helping his brothers in the family businesses.
He received his professional training in the Basque Country and later specialized in French cuisine. Throughout his career, he has worked in some of the best restaurants in the country, forging a solid culinary character and a deep love for the craft.
His most personal adventure began in Barcelona with the opening of Aleia Restaurant in December 2021, a project into which Rafa poured his soul and gastronomic vision. In November 2022, he earned his first Michelin star, and in 2025, he achieved two Michelin stars, solidifying Aleia as one of the essential gastronomic temples of the current scene. His cuisine combines the Andalusian influence of his roots with locally sourced Mediterranean produce.
Our seasonal tasting menu is a culinary bridge between the Mediterranean and Andalusian roots, a genuine expression of the Paulo Airaudo Group’s identity, where exceptional product quality is always the starting point. From there, our gastronomic vision elevates it to another level through precise technique and contemporary sensibility. The journey unfolds through iconic dishes such as Palamós red prawns with piriñaca salad, scallops with cava sauce, Isla Cristina langoustines with amontillado beurre blanc, and our reinterpretation of the emblematic mel i mató (honey and cheese spread).
Our beverage selection is designed to enhance each dish, ensuring a perfect complement to your meal.
