Can Rafel

From Tradition to Vanguard The cuisine of Hotel Can Rafel born of traditional cuisine, driven by Carmen in 1960, and Josep who took care of the product, the vineyard and the orchard. During years of work and effort we were settling the base and roots of our philosophy. The next generation, Teresa and James, make the old country house, a hostel. Over the years and with new reforms, it becomes a recognized four star hotel. It is at that time that Teresa, current owner of the house, takes over the kitchen and gives to tradition a new personality. With the training received in the Arnadí school, cooking is gathering new forms. The third generation arrives with Enric and Cristina. Both trained in the school San Ignacio. Cristina in the kitchen introduces the latest trends in vanguard kitchen applied to tradition. In 2009 with the family Gorka Barahona, the new chef brings skills and experience alongside great chefs like Sergi Arola, Carles Gaig and Artur Martínez.