By Charlotte Stace
Head over to the roasted chicken lab, CHICKOA, at one its 3 locations: Sant Antoni, Concepcio or Splau.
The recognized Catalan chef Paco Pérez holds a total of 5 Michelin stars with his unique gastronomic restaurants in the cities of Barcelona, Girona and Berlin. Now with CHICKOA, Pérez and the Jover brothers bring a unique concept of aromas, textures and flavors to the Catalan capital. Inspired by the possibilities to marinate chicken, they do so with excellence, but not with haste!
CHICKOA cooks their chicken for 24 hours. One day before roasting them, fresh herbs and wines from the Catalan coast are marinated with the chicken to give it its delicious taste. This leaves the food infused with the flavors and aromas of the Mediterranean lands.Try their juicy drumsticks, wings that melt in your mouth or lab-science charcoal-smoked chicken!