Artur Martinez’s culinary journey: from Terrassa to Aürt

Artur Martínez‘s story is a fascinating gastronomic journey that begins in the modest family bar El Buen Gusto, in Terrassa. This bar, founded by his grandparents in 1952, became the nursery of his passion for cooking and entrepreneurship. Over the years, his family transformed the business, giving it a more gastronomic character, but Artur took that story to another level.

The magic of Capritx

In 2002, Artur decided to take a leap in the family’s culinary proposal and transformed the old bar into Capritx, a small restaurant that broke the mold, and for years this establishment obtained the smallest Michelin star in Europe. For years, this establishment was awarded the smallest Michelin star in Europe. The secret of its success? Despite limited resources, Artur managed to create an innovative concept with a focus on uncomplicated haute cuisine. Capritx’s cuisine was unconventional. Here, the chef explored his creativity with a kitchen devoid of multiple tools. Artur became a master at “pulling rabbits out of the hat,” as he puts it. But the situation reached a point where he felt chained to a concept that could no longer evolve. In 2017, he made the difficult decision to close the doors of his beloved restaurant.

Aürt is born: a chef’s reinvention

After leaving Capritx, Artur saw the need to reinvent himself. In February 2019, Aürt was born in Barcelona. This new culinary adventure is located in the lobby of the Hilton Diagonal Mar, a place that surprised many for its unique location. Artur envisioned this new stage as a clash of concepts and traditions, bringing haute cuisine to a more accessible environment. Aürt’s philosophy is summed up in a simple statement: “I prefer thoughtful simplicity to forced complexity”. This idea resonates in every dish Artur serves, emphasizing the use of local and seasonal products, often personally explained by the chefs.

The essence of Aürt’s cuisine

One of the pillars of Aürt’s cuisine is his connection with local producers. Artur uses ingredients such as Ganxet beans, Palamós shrimp and Ripollesa lamb. But the most interesting thing is how he manages to reinterpret traditional concepts with contemporary techniques. For example, the experience begins with a unique oil, Becaruda, which comes from centuries-old olive trees. From there, diners are taken on a gastronomic journey that defies expectations and stirs the senses. It’s not just a meal, it’s a journey through the Catalan culinary tradition.

Innovation and tradition: a balanced match

Artur moves skillfully between innovation and tradition. He offers options such as salmorejo cordobés with shrimp oil, a nod to his Andalusian roots. Creativity knows no bounds; one dish that stands out is the piquillo stuffed with cow’s tail, which leaves diners speechless with its complexity and simplicity at the same time. At Aürt, a simple leek becomes a tribute to the humblest of vegetables thanks to its ginger mayonnaise accompaniment. In addition, the whole concept of Aürt is supported by an interactive experience, where the diner not only consumes, but also learns. The dishes are explained by the team members, creating a special bond with the ingredients and the story behind each creation.

Recognition and challenges

Despite his impressive career, Artur has had to deal with late recognition. During Capritx’s 15 years, he felt in the shadows of other restaurants, despite offering an exceptional gastronomic offering. However, with Aürt, visits from critics and gastronomic personalities have multiplied. Many critics didn’t know what we were doing at Capritx; it seems that everything has changed with Aürt,” Artur says. This statement not only reflects his frustration, but also his desire to be recognized for what he has achieved.

The restaurant of the future

Aürt’s design, recognized as the Best European Design, is by Nick Hickson. The space is divided into four parts: Fermentation, Infusion, Distillation and Food. Each section tells a story and adds a layer to the overall restaurant experience. Although there were initial difficulties in adapting a classic dining room to a hotel lobby, the team managed to get things up and running. Artur has made clear his intention to not just offer a meal, but to provide a complete experience. The challenge is to be part of an environment where every little detail matters, and he is up for the challenge.

Final thoughts

Artur Martínez’s journey is a testament to passion, dedication and a constant search for culinary excellence. From the family bar in Terrassa to the innovative Aürt in Barcelona, his path demonstrates that the validation lies not only in what is served on the plate, but in the emotional connection that is established with each diner. A summary of his life comes face to face with reality: cooking is not just an art, it is a way of life. The story of Artur and his new restaurant suggests that high-end cooking doesn’t have to be complicated to impress. Instead, it can be profound, authentic and, above all, accessible to everyone.

Pg. del Taulat, 262, 264, Sant Martí, 08019 Barcelona