Vicent Guimerà

Chef Vicent Guimerà's culinary philosophy is deeply rooted in a profound connection to his native Terres de l’Ebre and Montsià territories. He champions sustainability, the 'Slow Food' movement, and the 'Km0' principle, defining himself humbly as a 'cocinero' (cook) who learns daily, driven by constancy and passion. His core ethos centers on creating a complete gastronomic experience that reflects his land and its heritage, with humanity and continuous evolution at its heart. His commitment to ingredients is unwavering and meticulously structured around a rigorous circular economy model. The cornerstone of this is 'Projecte Mans,' an initiative featuring a 7-hectare organic and regenerative farm that enables L'Antic Molí to achieve significant self-sufficiency. Under the holistic management of agricultor Carlos García, the restaurant works with 100% seasonal, own-origin produce, meticulously converting its organic waste into compost to nourish future crops. Guimerà actively seeks out and elevates humble, often undervalued local ingredients, from the iconic 'galera' (mantis shrimp) to endangered local meats such as 'cabra blanca de Rasquera' and organic Montsià lamb. He also collaborates with Fundación Alicia to recover disappearing horticultural varieties and highlights the singular oils produced from Ulldecona's ancient Farga olive trees. Guimerà's overarching vision extends beyond mere culinary excellence; it encompasses social responsibility and a dedication to future generations. He perceives sustainability as a lifestyle and a necessity, ensuring the preservation of land and its fruits. This commitment is woven into his menus, particularly 'El món que torna' (The world that returns), which adapts to the farm's natural cycles. Through 'Projecte Mans,' he fosters synergies with local artisans, integrating their unique creations into the dining experience and promoting a vibrant local economy. His involvement in solidarity initiatives further underscores his belief in connecting with people and causes beyond the kitchen. Vicent Guimerà's technical mastery is characterized by a sophisticated integration of cutting-edge culinary techniques and current trends into his distinctive author's cuisine, while always honoring the depth and wisdom of tradition. His approach seeks an exquisite equilibrium between innovative methods, profound flavor profiles, and the compelling narrative each dish is designed to convey. This artistry is often heightened by the esthetic presentation on bespoke artisanal crockery, individually crafted by local Ebrense artisans as an integral part of his 'Projecte Mans.' The seasonality of ingredients, dictated by the bounty of his regenerative farm, naturally guides the evolution of his dynamic menus. His most revered signature approach is the 'Projecte Mans,' an immersive gastronomic journey comprising over twenty meticulously crafted elaborations, each designed to embody the very essence of the territory. Another hallmark is his pioneering work with the 'galera' (mantis shrimp), a once-humble crustacean he has single-handedly elevated to a star ingredient in haute cuisine through over a decade of dedicated experimentation, earning him the moniker 'El chef de la galera.' The restaurant's current menu, 'El món que torna,' exemplifies this philosophy, featuring evocative dishes such as: HUEVOS, ajos tiernos y brotes; ACELGAS, calamar y caviar de Sarrion; LIMÓN, ortiga de mar y chile jalapeño; GUISANTES, cangrejo y aguacate; CALABAZA y rape; and NARANJA, cabrito y ensaimada. Seasonal offerings, like the 'aperitivo de coles' when cruciferous vegetables are at their peak, further underscore his deep connection to the land's rhythms.

Career

• Chef at L'Antic Molí, Ulldecona
• Chef at Espacio Amunt, Ulldecona

Mentored by His Mother.