Albert Güell is the head chef at Can Lluís: traditional Catalan cooking, market-led and made in house, on Carrer de la Cera, 49.
“Traditional cooking is the foundation of everything. We work with local produce – from Mercat de Sant Antoni, artisans and small producers – and make everything in-house. Bringing back the cooking of the past in today’s Barcelona, in a house with as much history as Can Lluís, is a wonderful challenge.”
— Albert Güell, chef at Can Lluís
Albert Güell has spent some twenty years in professional kitchens. He started at 15, training in Argentona while still at school, and studied cookery at IES Bisbe Sivilla in Calella. He worked at Can Baladia (hot section and banquets) and spent seven years at Restaurant Terracota, rising to head chef. Then came a year in Vilassar de Mar cooking shellfish and wild fish, the Sensacions (Sant Cugat) and Sauleda (Sant Pol de Mar) caterers and, after the pandemic, three years as head chef of Restaurant Casino de Argentona, two at Sukalde and catering at the Torre del Pi estate in Premià de Dalt.
He came to Can Lluís to advise on the opening – and stayed. His signature dishes: pig’s trotters with snails (peus de porc amb cargols) and chicken cannelloni with salsa catalana, a new take on the traditional Christmas chicken.
Try his signature dishes: pig’s trotters with snails and roast chicken cannelloni. Or see all our dishes.
