Fine cuisine with live music at Primavera Sound

With privileged views of the concerts expected to attract a larger audience, Primavera Sound yesterday debuted Terrassa d'Estrella Damm, a first for the festival that features table service, seating for 160 diners per seating, and a menu curated by some of the most renowned chefs on the Catalan scene.

The new offering brings together the creations of Oriol Castro, Eduard Xatruch, Mateu Casañas, and Nil Ducet (Disfrutar y Compartir), Nandu Jubany (Can Jubany), and Artur Martínez (El Buen Gusto 1952) in a set menu priced at €45. To access this terrace, you must reserve a table through the official app.

The new proposal brings together the creations of Oriol Castro, Eduard Xatruch, Mateu Casañas and Nil Ducet (Enjoy and Share), Nandu Jubany (Can Jubany) and Artur Martínez (El Buen Gusto 1952)

The gastronomic tour begins with three starters designed to whet your appetite while you enjoy the music: a fresh tapa of crab with ponzu and avocado cream, which the team at the world's best restaurant has long served at its Barcelona restaurant Compartir; Nandu Jubany's legendary crispy and creamy Iberian ham croquette; and Artur Martínez's surprising Korean bikini, with which he reinterprets the classic sandwich in a contemporary way, adding freshness and complexity with the intention, says the chef, of representing "the essence of a festival."

For the main course, diners can choose from three different options: a juicy, grilled, aged beef tenderloin with candied piquillo peppers, a delicate coastal monkfish stew, and a seasonal vegetable alternative. To top it off, a dessert that appeals to nostalgia: bread with chocolate, oil, and salt (Rosalía's favorite dessert).

As a main course, the diner can choose between three different proposals

The presence of these renowned chefs at Primavera also aims to raise awareness of Catalan cuisine in a year in which Catalonia is a World Region of Gastronomy. "When you go to such a big concert, having the city's restaurants present is very important. People come from all over Europe, and it's a good showcase. In Barcelona, ​​many of us make a living from tourism," chef Oriol Castro told La Vanguardia .