Even though it’s Friday bank holiday in Barcelona, today we’re being hosted by CANELA FINA and they’re their giving us some time before starting another full working day. Here great cuisine never stops.
Located in the Gothic Quarter, near the Palau de la Música Catalana we find this former shoe store now transformed into a beautiful and unique gastronomic classroom.
An open and airy space in which the very considered details create the perfect atmosphere to get lost in the culinary world. They change the decor according to the season using natural materials, recycled furniture and antique elements recovered from the old workshop.
THE SOUL OF THE PROJECT
Before explaining what we can do in this workshop, we want to talk about the soul of it: Anna and Nuria.
After a long career in architecture and interior design, Anna decided to convert her passion for cooking into this fantastic innovative project. And then that’s how the adventure started. Finding a space, transforming it and with this starting a new job… just like that!
Anna and Nuria mother and daughter, but also the best team. Their style and approach to cooking perfectly combines what traditional with the the modern. They’re always looking to innovate and look ahead to new culinary trends, whilst staying true to their philosophy; using great ingredients combined with love. We had a great time hanging out as Anna told us anecdotes of visits to suppliers in different markets. She knows where to look and always finds the very best products.
Whether you’re an expert cook or if you just want to make your first steps in the culinary arts but lack confidence to do so, this is your place. Anna and Nuria are going to make you feel right at home.
In Canela Fina there’s cooking courses, workshops, cocktail tastings, cooking demonstrations and private celebrations. Every kind of gastronomic activity is on offer, for beginner up to highly advanced levels… so, there’s no excuse not to give it a go!
They often host prestigious chefs, who teach specialized courses in different cuisines. Saving the best part till last, all the “chefs in training” enjoy their the fruits of their labour around a large central table in the courtyard, trying their own dishes whilst sampling those of their classmates. That’s what we call fun.
The classroom is also the ideal venue for hosting pop-up product presentations. With household names such as Knorr, Nestle and Codorniu already discovering and using the space. This ain’t no surprise for us!
Thank you Anna and Nuria for this great morning!
Claudia & ElisA