Alapar
76-80
Gastronomy points 2025
Rooted in rhythm
At Alapar, the rhythm of the kitchen moves with the seasons – and with the people who bring it to life. The team works shorter shifts, takes time to rest, and often arrives to work by bike. Local produce sets the tone, with every part used; nothing is wasted. But the philosophy extends far beyond the plate. Through a long-standing partnership with Fundación Fontanilles, they open doors for people facing social exclusion – proving that true hospitality starts behind the scenes.
Sustainability highlights
- Local and seasonal produce
- Zero food waste: everything repurposed or reused
- Weekly outdoor activities: football, games
- Reduced plastic use in daily operations
Information
Head Chef: Jaume Marambio
C/ de Lleida, 5, Sants-Montjuïc, 08004 Barcelona, Spain