Authentic Catalan Cuisine crafted with passion & dedication by 5 generations of Gaig Family
For over 150 years and five generations, Gaig family in Barcelona has held a prestigious position in Spain’s culinary landscape, making a significant impact on Catalan cuisine.
Our journey began in 1869 when the first generation of Gaig chefs and restaurateurs established our culinary presence in Barcelona – Taberna d’en Gaig. Since then, we have dedicated ourselves to preserving and showcasing the rich culinary heritage of Catalonia, passing down our culinary expertise from one generation to the next, and creating a legacy of culinary excellence.
Antonia Borràs & Andreu Gaig
1st generation, founders
1869 – 1940
Frederic Gaig & Carolina Folguera
1907 – 1940
Josep Gaig & Maria Framis
1941 – 1974
Carles Gaig & Fina Navarro
1975 – present
2006 – present
Marc Madina Gibert
CHEF CARLES GAIG
Carrying the torch of this esteemed legacy is Chef Carles Gaig, the current patriarch and the 4th generation in our family, together with his wife, Fina Navarro, and daughter, Nuria Gibert.
Growing up surrounded by the aromas and techniques that define Catalan cuisine, Carles developed a deep appreciation for the region’s culinary traditions. In 1989, he took a bold step by transforming our century-old restaurant, Taberna de’n Gaig, into Restaurant Gaig, marking a significant turning point in our family’s culinary evolution. This transformation earned him a coveted Michelin Star in 1993, solidifying his reputation as a culinary maestro.
Chef Carles has continuously been awarded for his culinary trajectory by Spain’s coveted institutions. Among many, he received National Award for Best Chef from the Real Academia de Gastronomia (1999), Preservation of Catalan Cultural Heritage award from Los Premios Nadal de Gastronomia (2008), Liftetime Career recognition from the Academia Catalana de Gastronomia (2013).
From 1869 until the present times
Taberna d'en Gaig
est. 1869 | Barcelona
The first Gaig family restaurant, established by the first generation of the family and continued until the fourth generation
est. 1975 | Barcelona
Chef Carles Gaig changed the over century-old Taberna d’en Gaig to Restaurant Gaig
Michelin Star since 1993
2004: Best Restaurant of the Year by the Academia Catalana de Gastronomia
est. 2008 | Barcelona
Chef Carles Gaig & Fina Navarro open a new family concept.
est. 2008 | Barcelona
Chef Carles Gaig & Fina Navarro opened a new restaurant at the Barcelona International Airport, designed by Ricardo Bofill
“Best Airport Restaurant Around the World” by TheDailyMeal.com.
La Ventana Restaurant by Gaig
est. 2015 | Singapore
Gaig family ventured internationally, La Ventana Restaurant in Singapore was the first international consultancy project.
Gaig Restaurant Singapore
est. 2017 | Singapore
Gaig family decided to open their own international outpost.
Gaig a Casa
est. 2017 | Barcelona
Gaig family unveiled Gaig a Casa, a unique concept offering take-away options, lunchtime tastings, and private events featuring live show cooking.
Gaig Restaurant Barcelona
est. 2019 | Barcelona
Gaig a Casa expanded to Gaig Restaurant in Sarrià.
Petit Comitè Barcelona by Gaig
2021 | Barcelona
Carles Gaig took over the helm at Petit Comité, a beloved Catalan restaurant in the heart of the Eixample district in Barcelona.
1 Sol by Guia Repsol
TIMELESS HERITAGE RECIPES
Carles Gaig is renowned for his gastronomic creations rooted in the rich culinary traditions of Catalonia. His heritage recipes, passed down through generations, form the foundation of his culinary excellence. With a passion for preserving authentic flavors and a focus on locally sourced ingredients, Carles Gaig elevates classic Catalan dishes to new heights.
These heritage recipes, alongside other time-honored culinary techniques, have become iconic and cherished by food enthusiasts seeking an authentic taste of Catalonia.
GAIG TRADITIONAL CANELLONI
Among the culinary treasures found at all Gaig restaurants, the traditional cannelloni stands as a true signature dish. A comforting delight, this 150-year-old recipe was lovingly passed down by Carles’s mother and great-grandmother, and first served at Taberna d’en Gaig in 1869. Wrapped in fresh homemade pasta sheets, the roasted beef and pork are served with a luscious truffled cream sauce. It remains a year-round favorite on all Gaig menus, captivating diners with its exquisite flavors.
GAIG PIGEON RICE
Another beloved classic from the Gaig Family is Gaig’s Pigeon Rice, dating back to 1869. Celebrating the essence of Catalonia, this dish showcases the succulent meat of pigeon, a regional game bird. The rice is cooked to perfection in a rich and flavorful broth infused with the essence of the pigeon, resulting in a deeply aromatic and delightful creation. It appears on the menu of all Gaig restaurants, be it in Barcelona or abroad, and continues to be one of the best-sellers.
& Many others
From generation to generation, the Gaig family honed their craft, preserving cherished heritage recipes that have been handed down through the years. With each new family member, the culinary expertise was refined, enriched, and passed on, ensuring the continuation of their gastronomic heritage. We believe in the magic of seasonal ingredients, so every time of the year our menus adapt to what nature has to offer and we showcase their gastronomic value with our carefully crafted recipes.
Opening of the 1st Gaig Restaurant: Taberna d'en Gaig
Andreu Gaig i Torelló and Antonia Borràs, Chef Carles great-grandparents, open Taberna d'en Gaig in the Horta neighborhood of Barcelona, laying the foundation for their culinary legacy.
Frederic Gaig takes over Taberna d'en Gaig
In 1907, Andreu Gaig passed away. His son, Frederic Gaig i Borràs, took the reins. Alongside his widowed mother, Frederic infused new energy into the establishment. He expanded the premises, acquiring more land, and the Hostal Can Gaig was born.
Antònia Borràs i Marí passed away
In 1940, at the remarkable age of 86, Antònia Borràs i Marí, the founder of Taberna d'en Gaig, passed away.
Josep Gaig & Maria Framis take over Taberna d'en Gaig
After the Spanish Civil War (1936-9), Frederic’s son, Josep Gaig i Folguera, married to Maria Framis i Gibert, give a new push to the restaurant, with the entrepreneurial spirit inherited from his ancestors
Taberna d'en Gaig flourishes
Extension works are carried out, kitchen service is organized and guest rooms are maintained, thus opening a new stage in accordance with the new system of life of the country that is resurfacing from a nightmare.
Carles Gaig takes over Taberna d'en Gaig
Buoyed by the memory of his ancestors and with the strength of his youth, the restaurant experienced the most important boost of its century-long trajectory.
Taberna de'n Gaig becomes Restaurant Gaig
Restaurant Gaig is awarded a Michelin Star and will maintain it for almost 30 years.
Best Chef Award
Carles Gaig receives National Award for Best Chef from the Real Academia de Gastronomia
Best Restaurant of the Year
Best Restaurant of the Year by the Academia Catalana de Gastronomia. Restaurant Gaig moves to Hotel Cram
La Cupula Restaurant
Chef Carles starts the advisory for La Cupula Restaurant at Atlantis Bahia Real (Fuerteventura)
Fina Navarro: Best Dressed Table Award
Fina Navarro receives the Best Dressed Table award from Lo Mejor de la Gastronomia at the San Sebastian Gastronomic Conference
Culinary Institute of America
Chef Carles teaches at the Culinary Institute of America
World Gourmet Summit Singapore
Chef Carles presents at the World Gourmet Summit Singapore
Fonda Gaig opens
Fonda Gaig opens in Barcelona
Carles Gaig: Preservation of Catalan Cultural Heritage Award
Preservation of Catalan Cultural Heritage award from Los Premios Nadal de Gastronomia
Porta Gaig opens
Porta Gaig at the Barcelona international airport opens
Best Airport Restaurant Around the World
Porta Gaig at the Barcelona international airport is awarded "Best Airport Restaurant Around the World" by TheDailyMeal.com.
Chef Carles teaches at Harvard
Chef Carles teaches at Harvard (Culinary & Science programme)
Gaig & Fonda Gaig merger
Merging of Gaig and Fonda Gaig to Restaurant Gaig
Carles Gaig: career trajectory recognition
Carles Gaig receives recognition from the Academia Catalana de Gastronomia for his career trajectory
La Ventana Restaurant opens
La Ventana Restaurant in Singapore opens, advisory
"Gaig a casa" launch
Gaig a Casa is launched, a unique food takeaway and delivery concept
Gaig Restaurant Singapore opens
Gaig Restaurant Singapore, led by the 5th generation of our family, Nuria Gibert, and Chef Martí Carlos Martínez, opens.
Barcelona International Airport
Barcelona Airport F&B advisory by Carles Gaig starts
Petit Comité Barcelona
Chef Carles takes over Petit Comité in Barcelona