Vicent Guimerà

Chef at L'Antic Molí* (Ulldecona, Tarragona)

A third-generation restaurateur, Guimerà has always been committed to local cuisine.

He started out in the kitchen of his parents' restaurant, Casa Santi, but it was clear that he wanted his own project. L'Antic Molí was born in 2004. It received its first Michelin star in 2017, and will be awarded a Michelin Green Star in 2020 for its commitment to sustainability.

His cuisine is local, based on organic products and committed to the territory and its producers. Since 2016, he has been a member of the Slow Food and Km0 movements and has launched the "Mans Essència" project, a gastronomic experience of 20 dishes where everything on the table is made by artisans, including the crockery for each dish.

It is worth mentioning his specialisation in the kitchen, work that has culminated in the publication of the book La Galera by Editorial Planeta. Since 2008, he has dedicated an annual monographic menu to this crustacean, which he claims is a product of haute cuisine wherever he goes.