By Ryan Osborne
A secret supper club with a nod to the spirit of rebellion, Okupa is the latest project from renowned chef Héctor Bracchiglione. His concept of “ephemeral dining” sees him break free from the restrictions of haute cuisine, to create culinary masterpieces set in a variety of hip spaces across Barcelona.
Having worked his magic in some of Spain’s best restaurants, including Mugaritz, El Celler de Can Roca and Nerea, Héctor is now collaborating with sous chef Tariel Macharashvili and sommelier Linda Silva. Through a mix of meticulous cooking, casual staging and a sprinkle of ingenuity, they aim to serve up a singular dining experience for their guests.
On Tuesday, November 19th chef Albert Ventura of fine-dining restaurant Coure welcomes the Okupa team into his kitchen. It’s the first time in his 15-year career that he’s opened his doors for this kind of event, and an exclusive menu will be devised for the occasion, pairing the finest ingredients with natural wines, artisanal beers and sake, as well as specially selected music to set the mood.
Update: this event is now sold out.