Rocco Guidone at Sarau
22 July – 9 August 2026 · Italian cuisine
Past residency.
The chef and the residency
Rocco Guidone was born in Spinazzola, Puglia. His cooking developed between southern and northern Italy before his journey continued in Spain, including restaurant kitchens in Valencia.
At Sarau, his personal menu brought together his Italian roots and his experience. The eight-course menu included a butifarra plin; other memories of the residency include porchetta with carrot purée and chicken demi-glace.
This residency has ended. The dishes described belong to those dates and are not the current menu.
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.