For a long time, I’ve wanted to include interviews with chefs in Barcelona Food Experience, and I am so delighted and grateful that my first one is with Jordi Esteve from Nectari. What a privilege it was to meet this generous, kind, and friendly chef in person and listen to his fascinating stories. This post is part of the series made with Sant Aniol; as you know, we have teamed up with them to discovering fun and unique gastronomic offers in Barcelona and surroundings. I find Sant Aniol the perfect partner for this journey; I am so fascinated by their unique water!

Jordi+Esteve+Nectari+Barcelona — *Jordi Esteve, head chef and owner at Nectari, Barcelona. Photo © Barcelona Food Experience.*

Jordi Esteve is delightful to listen to. He has been all around the world: he has worked in places such as Paris, Japan, Germany, Brasil, Argentina; he’s been on cruise ships and shopped in markets all around the world for fresh ingredients and designed menus according to what was available at the local market that day. He took all the experience and knowledge he acquired and settled down in Vic and opened his first restaurant there. After years of working in high level kitchens, Esteve wanted to gain a solid base of experience of owning his own restaurant, L’Auca d’en Jordi, which he ran for several years.

Then the time came for Nectari. The name has a beautiful story behind it: Esteve wanted something that would represent the seasons and all the bountiful ingredients they each have to offer. “I wanted something that would reflect the smells, the colors, and the aromas of the changing ingredients of each season, and that encompasses what we do in our kitchen,” says Esteve.

Nectari encompasses exactly that: seasonal ingredients sourced from local producers. Esteve goes directly to the farms to look for the most excellent products and treats them with the utmost respect they deserve. He even does nightly visits to pick out the best fish and seafood out there, to make sure his guests at the restaurant get the best of the best, and to learn from the fishermen. He emphasizes how he does not want to use anything artificial in what he does: great ingredients speak for themselves. He uses traditional methods in his Mediterranean cooking, with a touch of innovation and technique from everything he has experienced.

Esteve speaks very highly of his team. He says the team is like a family to him: he spends more time with them than his own family. When hiring for his team he puts a lot of value in that the person is a good fit, and shares the values of the team in the restaurant. Esteve speaks equally highly of his guests: "I learn so much from my guests, things that I come to apply on a day-to-day basis."

An example of just the kind of person Jordi Esteve is, is the project he is running with his sister (who is a nutritionist), called Gastrosalud. Together they visit schools to teach kids about food and health, and they have been doing this already for years.

We ask Esteve what Sant Aniol’s concept Volcanic Spirit means to him, and he describes it wonderfully: “for me, it represents purity and nobility. This is what I look for in my team and the values I want to represent”.

Nectari+Barcelona — *Nectari, Barcelona. Photo © Barcelona Food Experience.*

Nectari is a must-visit. Go here for a tasting menu (there is also a gluten-free menu available) or a great value lunch menu available Mondays to Fridays. You will be very well taken care of, Esteve is truly one of a kind.

Address: Nectari, Carrer de València, 28, 08015 Barcelona (Eixample).

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