Alberto Rodrigo at Sarau
Sarau’s permanent chef · Continuity at Sarau
The chef and the residency
Before the arrival of the temporary guest chefs, Alberto Rodrigo helped shape Sarau. He imagined, built and led the restaurant’s first services.
As permanent chef, he brings continuity to the project and shares the counter with visiting chefs. He is part of Sarau’s ongoing team, while guest residencies have specific start and end dates.
Among the dishes shared as memories of the early days is his tuna ceviche with ajoblanco milk. This is a memory of those first services.
At Sarau’s counter
Twelve stools, two counters and a new proposal with each guest chef in Sant Gervasi, Barcelona. Carrer de Tavern, 11 bis, 08021 Barcelona.