Jordi Juncà

Chef Jordi Juncà's culinary philosophy is a profound testament to the deep respect for the land, tradition, and seasonality inherent in his ancestral Catalan cuisine at Ca l'Enric. He and his siblings are dedicated to updating the time-honored dishes of their family home in Vall de Bianya, reinterpreting "los gustos de siempre" (the tastes of always) through a vanguard lens. This ethos results in a dining experience that feels both intimately familiar and exquisitely novel, rooted in the rich history of the region while constantly evolving. His ingredient sourcing is intensely hyper-local and direct, encompassing the "productos de la tierra" from the surrounding forests and fields of La Garrotxa. This commitment involves meticulous foraging for wild mushrooms, hunting truffles on their own land with trained dogs, and fostering deep complicity with local producers. Juncà even influences the diet of animals, such as rosemary and thyme-fed lamb, to achieve specific flavor profiles, underscoring his philosophy to "comenzar a cocinar desde el animal"—a holistic understanding and respect for the ingredient's entire life cycle. Ultimately, the Juncà family's overarching vision is to offer a "cocina de interior, con interior," connecting diners to the very soul of their isolated, biologically rich region. Their menu is a living entity, changing with each season and transforming the humble origins of a hostal into a beacon of high gastronomy, a powerful narrative of preserving a cherished legacy while propelling it forward with unwavering artistry and technical mastery. Jordi Juncà's artistry lies in elevating traditional Catalan flavors with contemporary techniques and a meticulous eye for presentation, extending to custom-designed tableware for each service. His approach to flavor is rooted in intensity derived from pristine, often hyper-local ingredients, frequently focusing on a single star component presented in multiple, nuanced expressions. He masterfully orchestrates tasting menus as a "cordillera" (mountain range) of distinct "bocados" (bites), crafting a carefully calibrated journey through diverse flavors and textures. Among his most legendary signature dishes and culinary explorations are the profound series centered around the *Becada* (woodcock), exemplified by the unforgettable "Sopa de pan con becada" and its subsequent preparations—from elegant "canapés" to rich "arroz a la cazuela" and grilled sections—showcasing an unparalleled mastery of game. Other iconic creations include the symbolic "Yogur que homenajea el rustido de la madre, Dolors," a dish imbued with deep family history and sentiment; the innovative "Jamón de cordero 'alimentado el último mes y medio con romero y tomillo'," which demonstrates a direct influence on ingredient quality; the "Calamar entintado con trompetes de la mort y relleno de butifarra y mongeta de Santa Pau," a quintessential expression of local ingredients; and the precisely reinterpreted classic, "Liebre a la Royal con remolacha y trufa."

Mentored by Dolors Juncà.