Nuna | Mediterranean • Nikkei • Cuisine

Chef David Guevara’s philosophy at Nuna is a rigorous architectural thesis on Nikkei cuisine, artfully blending Japanese precision, Peruvian zest, and Mediterranean soul. The kitchen operates with absolute technical precision, evident in the nigiri de cigala where succulent prawn is kissed by the robata grill to reveal a delicate smokiness and a vibrant umami depth. A hallmark of the narrative is the canelón bachiche, a technical masterpiece where slow-cooked ossobuco achieves a tender, yielding texture harmonized by a trio of piquant sauces. The aroma of citrus-brightened leche de tigre and earthy piquillo peppers permeates the Sant Cugat space, providing a vibrant olfactory bridge between three continents. Texturally, the experience moves from the brittle crunch of contemporary garnishes to the velvet mouthfeel of Idiazábal emulsions. This destination remains a bastion of innovative gastronomy, where the marriage of top-tier ingredients and artful techniques ensures absolute flavor balance.