Discover Direkte.
From the Boqueria to the Eixample
The adventure begins
April 3rd. We open at Carrer de les Cabres, 13 — fourteen square metres of seasonal cooking made in plain sight. Just Arnau and one cook to start.
.direktevins is born
The .direktevins project takes off with Antonio Lopo.
Chef of the Year
The first award. Also the Repsol Guide recommendation, a place in Macarfi's top 50, best openings of the year in El Periódico and Time Out's 10 best restaurants.
Asian Culinary Awards
We win the award with our ramen of skate allipebre from la Ràpita. We enter the Michelin Guide as recommended.
Pandemic: total adaptation
We close for a month and use it to take stock: weekly creativity sessions with the team, online cooking courses for the Bellart school and the Aula de la Boqueria, and we start foraging in the woods. In June we reopen, doubling team and capacity with our new terrace.
10 World's Coolest Places
Direkte enters the Forbes list.
En busca del sol
Movistar films the documentary in which we win the Repsol Sun.
Looking ahead
We start looking for a new home.
Carrer de París, 200
We find the space and the slow, endless works begin.
From the Boqueria to the Eixample
On April 5th, with great sadness, we serve our last service at the Boqueria. On April 17th, with great excitement, we open DIREKTE in the Eixample. La Vanguardia's award for best restaurant initiative, the Slow Food Barcelona Snail and the T de Oro for best restaurant in Catalonia from Forbes' Tapas magazine follow.
2026
We keep learning and improving, to be a little better than yesterday.
Arnau Muñío
Our chef, Arnau Muñío, is backed by 25 years of craft. He started at the Joviat school in Manresa, studying cooking and service. He trained at Barcelona's late Dama — one Michelin star — and combined studies and work with chef Ramon Martínez, now José Andrés' right hand, from whom he says he learned to love the profession.
He then set off for Andalusia, to La Alquería at elBullihotel — two Michelin stars — where he ran the fish station for a year. Back in Catalonia he joined Comerç 24, where he was head chef for ten years and where they won the Michelin star.
He worked with Albert Adrià as an external chef, helping in the creativity workshop for several elBarri group restaurants. He then designed and launched La Barra de Carles Abellan, which opened the door to the Boqueria stall where DIREKTE was born.
The family that helps us grow.
Direkte is not the work of one person, but the combination of many, exceptionally talented in this craft, who form the restaurant's everyday team.
The Direkte family also includes people who help us from outside to keep this project growing. Sensitive, committed artisans with whom we have learned from one another, building wonderful bonds.
.direktevins
- Antonio Lopo i Sergi FigueresThunder Wine Makers
- Marcel i RamonVinya Ferrer · Terra Alta
- Jordi VallsValldosera · Garraf
- Agustinet RocaAnimaMundi · Penedès
- Carles MurayOller del Mas · Pla de Bages
- Alfredo ArribasPriorat
- Raül BobetCastell d'Encús · Pallars Jussà
.direkteartesans
- Carme BaladaEl Born
- Sandra RubioSants
- Carlota SampietroHorta
- Luesma & VegaMolins de Rei
- Takao Sakyo (Utuwazoshi)Tokyo
.direkteferments
From our fermentation and preserving workshop, tucked away upstairs, we bring out different products through the seasons, which we use to build the menus all year round.
We ferment, pickle and macerate in-house. Time and patience.
- Misos from legumes, nuts, tomato…
- Vinegars from seasonal fruit and vegetable scraps
- Kombuchas from seasonal leaves
- Naturally carbonated drinks
- Water kefir
- Kefir from different milks
- Aged products
- Tepaches from seasonal fruit scraps
- Rye and rice ferments
- Homemade liqueurs (plums, blackberries…)
- Ratafia
- Pacharán
- Various lacto-ferments
- Pickles of seasonal produce
- Preserves
- Jams
- and much more