Chef Jordi Parramon promotes traditional dining and sustainable cooking

Chef Jordi Parramon, a former Michelin-starred chef from Vic, is currently working at Bar Milagros in Barcelona. Alongside head chef Javier Álvarez and owner Llorenç Balagué, Parramon aims to revitalize traditional dining experiences, specifically advocating for the return of tablecloths to restaurants to enhance customer comfort.

In addition to his work at Bar Milagros, Parramon previously transformed La Palma de Bellafila in the Gothic quarter, an achievement recognized by the City Council for quality in 2025. His culinary philosophy focuses on Catalan traditions and proximity products, acting as a link between nature and the diner.

Complementing these professional culinary shifts, there is a growing emphasis on sustainable cooking practices. Techniques such as using leftover potato salad to create meatballs or croquettes—by adding eggs and cheese—are being promoted as effective ways to combat food waste and honor the traditional Catalan heritage of resourceful cooking.