Carlota

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Carlota Claver was born with cooking in her blood. After visiting the restaurant of her grandparents on Paris street daily throughout her childhood, the future was clear: she would become a chef.

After studying in the Hofmann school of hospitality, she was fortunate enough to begin working at El Bulli. Between this and her amass of childhood experience, she was able to land a position as head chef at the restaurant Alba Paris at the age of 20, and just two years later she opened the Alba Granados, which is still open today.

This year she has reworked the Alba Paris to create Carlota, a restaurant which more reflects her personal cooking style. She set out to expand breakfast hours with delicious cakes and snacks, add lunch and dinner with dishes fresh from the market with a personal touch, work with local products such as carpaccio of fennel or puy and foie dishes. You absolutely must not miss the organic quinoa rigatoni as well as the kokotxa cod fried in panko and wakame, or succulent meats like lamb empordà with baked potato parmentier, orange and ginger. There is also an extensive list of vegan options. If it is a nice wine you seek, Carlota is a licensed Sommelier with many local and regional options.