A cuisine built on local produce, adapted to an international palate

This gastronomic journey was conceived by chef Alberto Vicente, whose menu uses sensorial, edible experiences to create a dialogue between past and future. Inspired by local produce, his cuisine is free from pretensions, and prepared using various contemporary techniques including a Josper oven.


Bistro Helena’s celebration of fresh, honest, simple food is achieved by changing the menu every three months to follow the seasons. Using the best, locally-sourced, raw materials available, the menu evokes Barcelona and Catalan culinary traditions through classics such as roast chicken croquettes and duck and pear meatballs, as well new wave creations like peach gazpacho with lobster, and local rice with Delta Ebro razor clams.