Pablo Romero
Head chef · Tragaldabas
From Michelin star to honest, modest cooking in the Eixample.
A life at the stove.
Pablo Romero trained in the kitchens any chef would dream of — and came back to his city to open his own.
After training in hospitality and fine dining at Sant Ignasi Sarrià, Pablo took his first steps at the prestigious Neichel, alongside chef Jean Louis Neichel. He later worked at Vía Veneto, with the Monje family, and at Evo, alongside Santi Santamaria and Ismael Alegría.
After his time at Igueldo, he moved to London, where he spent five years between Cambio de Tercio — regarded as one of the best Spanish restaurants in the city — and Jamie Oliver's fine-dining restaurant. His drive to keep growing then took him to Sydney, to the Porteño grill, one of Australia's most acclaimed.
In 2018 he returned to Barcelona with one clear goal: to open his own place. At the end of 2019 he launched Tragaldabas, where he expresses his culinary maturity and his deep respect for the produce.
The road to Mallorca 96.
Sant Ignasi Sarrià
Barcelona · Hospitality and fine dining
The foundations: technique, discipline and the respect for the craft that would shape his entire career.
Neichel
Barcelona · with Jean Louis Neichel
His start at one of the great names of fine dining in Barcelona.
Vía Veneto & Evo
Barcelona · with the Monje family, Santi Santamaria and Ismael Alegría
Years of mastery alongside some of the most influential chefs in Spanish cuisine.
Cambio de Tercio & Jamie Oliver
London · among the best Spanish restaurants in the city
Five years at the highest level between two benchmark kitchens: Spanish produce in the British capital and the fine-dining project of one of the world's most famous chefs.
Porteño
Australia · one of the country's most acclaimed grills
Mastering fire and charcoal at one of the most acclaimed grill restaurants on the planet.
Tragaldabas
Mallorca 96 · Barcelona
Back home to open his own place: produce-driven, honest cooking, where technique serves flavour.
"Technique at the service of the produce, not the other way around."
For Pablo, cooking doesn't chase unnecessary flourishes. Flavour is the protagonist. That's why he works with exceptional quality produce, picked every morning, and respects it with the right technique — the one he learnt in some of the best kitchens in the world.
Eating well, he believes, shouldn't be a luxury reserved for the few. That conviction shapes every dish at Tragaldabas: top produce, flawless execution and a fair price.