Fran López

Chef Fran López's culinary philosophy is deeply rooted in the concept of 'cuisine of the territory and product,' an ethos he carries as a fourth-generation restaurateur. Having trained at Barcelona's Hofmann school and honed his skills under the tutelage of Alain Ducasse in Paris, an experience that instilled in him immense discipline and rigor, López returned to his native Terres de l’Ebre with a singular vision: to elevate local cuisine to the highest global standards while preserving its authentic flavors. His approach prioritizes the essence of ingredients, stating, "We use 90% of local products and that makes us different from any other restaurant in the world." This commitment to hyper-local sourcing transforms Villa Retiro into an homage to the Terres de l’Ebre, utilizing its vast pantry of fish, seafood, duck, goat, rice, citrus, garden produce, olive oil, and wine. While he will judiciously source specialty items like truffles from nearby regions, the heart of his cooking remains firmly anchored in the immediate landscape. López's philosophy balances traditional foundations with a relentless pursuit of culinary innovation. He embraces new techniques and products to achieve maximum levels of refinement, yet with a crucial caveat: "one must pay attention to the fact that technique should not overcome what we eat... primarily the dishes must be good." He recounts that guests often favor his seemingly simple rice dish, a testament to his belief that exceptional flavor, not mere technical complexity, defines a great meal. While open to subtle "touches" from global cuisines—such as Catalan-made wasabi for a refreshing counterpoint—he firmly believes that the cuisine created at Villa Retiro must authentically represent its unique region. For López, cooking is not merely a profession but a profound "way of life," driven by a continuous desire to grow, uphold quality, and advance culinary artistry. Chef Fran López’s signature approach is a masterful blend of technical refinement and profound respect for regional authenticity, manifesting as an 'emotional cartography' of the Terres de l’Ebre on the plate. His cooking style is characterized by a "traditional base cuisine that has no end," continuously evolving with new techniques, products, and a deep emotional connection, all while ensuring that superior flavor remains paramount. His menus are conceptualized as a gastronomic journey, taking diners on a "tourist trip brought to the plate: from the Ullals de Baltasar to Mont Caro, from the tower of l'Aldea to the Catedral del Vi." This narrative structure allows him to showcase the diverse landscapes and products of his homeland with artistic precision. Each dish functions as a "declaration of love for the territory," meticulously crafted to highlight its distinct identity. Legendary signature sequences from his 'Menú Homenatge 20 Aniversari' exemplify this approach: * **'La Catedral del Vi'**: An opening sequence that interweaves architectural heritage with gastronomy, featuring house vermouths, local wines, and Malahierba arbequina olive oil. * **'Torre de l’Ermita y el Delta del Ebro'**: Showcases local rice, cephalopods, and market produce, treated with "enormous technical delicacy" yet retaining the "recognizable flavor of Ebro cuisine." * **'Far del Fangar'**: A memorable pass inspired by the Fangar Lighthouse, masterfully combining eel and sea bass. The eel is presented in diverse preparations, including a rich smoked version and the traditional 'xapadillo', offering "one of the most identifying and profound bites of the entire experience." * **'Ullals de Baltasar'**: Reveals López's innovative spirit by integrating Asian influences and contemporary techniques, such as a Kung-pao style marinated duck tartare and crispy chicken skin with hoisin and ginger. * **'Montcaro'**: Ascends to the flavors of the mountains, featuring intense game dishes like 'liebre a la royal' (hare à la royal), Iberian goat, and sweetbreads. * **'Bosques de Paüls'**: A deeply symbolic pre-dessert inspired by the devastating forest fire, embodying resilience and regeneration through the delicate notes of smoked lemon thyme and rosemary. He also notes that a favorite among his guests is his 'arròs' (rice) dishes, despite their apparent simplicity, underscoring his commitment to foundational excellence. A distinctive local dish he mentioned he'd serve to Lionel Messi is 'Polla d’aigua a Gallineta d’aigua' (waterhen). In the dining room, Fernando Marqués leads an elegant and precise service, while the liquid experience curated by Xavi Llopis harmonizes local wines with international references, ensuring a fresh and enjoyable pairing.

Career

• Chef (under Alain Ducasse) at Plaza Athénée, Paris
• Chef-Owner at Villa Retiro (Torreó de l’Indià), Xerta
• Chef/Director at Modernista Celler, Pinell de Brai
• Co-founder/Chef at Xerta, Barcelona

Mentored by Alain Ducasse.