Beatrice Casella

Glug

Chef Beatrice Casella was born in Turin, where she studied Food Science and Technology before specializing in Pastry at Cast Alimenti. Her professional journey took her from Italy to London and eventually to Barcelona, where she worked alongside the teams at Xavier Pellicer, Tickets, and Hisop, eventually becoming Head Chef at Hisop.

In June 2024, together with her partner Ivan Garcia Bosch, she opened Glug in Barcelona. In just over a year, the restaurant was awarded a Bib Gourmand by the Michelin Guide, recognizing its exceptional quality and value.

Try the pan suisse at Morreig

Don't miss the mongetes amb cocotxes at Granja Elena

The pâté en croûte de escudella at Arraval is a must

Hisop has great salmonete

Amauta has great flat white

The amanida de col at Ànima del Vi is a must

Forno Bomba has great cinnamon roll

You should try the berberechos con salsa verde at Bar Canyí

You should try the ous ferrats amb cap de senglar at Martinet

Restaurant
Ratings

Fine dining Casual Dining Breakfast / Bakeries Bars Coffee shops

Ultramarinos Marín