Javi Martínez

Javi Martínez's culinary philosophy is deeply rooted in the rich tapestry of L'Empordà, intertwining the region's diverse territory and culinary traditions with a contemporary, refined approach. He champions "cocina honesta," a philosophy that emphasizes transparency, quality, and respect for ingredients, eschewing excessive adornment or unnecessary complexity. Martínez views each seasonal menu as a carefully crafted "journey," where every dish serves as a "chapter" narrating the restaurant's identity, its origins in the Empordà landscape, and its future aspirations. His ultimate goal is to offer guests an experience that not only satisfies the palate but also evokes emotions, awakens nostalgic memories, and creates new ones, fostering a profound connection to the dining experience. This ethos is evident in his commitment to seasonality, with menus shifting three times a year to reflect the freshest produce. His sequences often draw from the "huerto" (garden), featuring organically cultivated products from the castle's own grounds, alongside reinterpretations of "tradición," "historia" (revisiting recipes from the castle's XIV and XVII century past), the "lonja" (fish market), and "contrastes" (contrasts). The emblematic "mar y montaña" (sea and mountain) dynamic, characteristic of Empordanese cuisine, is a constant pillar, highlighting the region's unique blend of coastal and inland influences. Martínez upholds the principles taught by his mentor, Xavier Sagristà, focusing on excellence in traditional Catalan cuisine, executed without shortcuts, with meticulous attention to detail and the highest quality, locally sourced products. He steadfastly refuses to compromise this authentic regional identity, even for international palates, ensuring that every dish serves as an unadulterated reflection of Catalonia. Chef Javi Martínez's signature approach is characterized by authoritative depth and technical mastery, seamlessly blending refined execution with a commitment to culinary clarity. He advocates for a "minimalist" technical style, preferring "three or four things on the plate" that are of high quality, impeccably prepared, and easily identifiable, rather than overly intricate presentations that might obscure the essence of the ingredients. This dedication to ingredient integrity and honest preparation is a cornerstone of his work, ensuring flavors remain pure and impactful. His methods often involve slow cooking and meticulous processes, such as the individual deboning of quails or the careful preparation of rabbit cannelloni, showcasing technical prowess while maintaining a focus on profound taste. Martínez's menus are structured around key conceptual pillars: garden, tradition, history, fish market, and contrasts. He expertly navigates the "mar y montaña" (sea and mountain) dichotomy, a hallmark of Empordanese cuisine, crafting dishes that explore this interplay with maximum "melosidad" (silkiness) and surprising textures. Legendary signature dishes that exemplify his artistry include the innovative "Vi to bar" petit fours, where grape husks from the Peralada winery are transformed into unique chocolates, closing a symbolic circle with the estate. Other notable creations include the delicate "Profiteroles de tomate, anchoa y aceituna negra," a contemporary twist on a classic form; the savory "Salted Swiss roll" with foie gras and asparagus, showcasing ingenious use of ingredients; the "Clotxa" reimagined with fried fritter dough and cooked octopus; and seasonal highlights like the "Crujiente de pies de cerdo con caracoles" (crispy pig's trotters with snails), "Callos de calamar" (squid tripe), and the exquisite "Costilla de cerdo con espardeña" (pork rib with sea cucumber). Even his complimentary bread service is elevated, featuring artisanal breads, a selection of four extra virgin olive oils, and various salts, setting a tone of understated luxury and regional pride from the meal's inception.

Career

• Sous Chef (under Xavi Sagristà) at Castell Perelada, Peralada
• Head Chef at Castell Perelada, Peralada

Mentored by Xavi Sagristà.