BCN Taste & Tradition

About the Business

Specialties

BCN Taste & Tradition. The name gives a nod to Barcelona and the meld of traditional and modern Spanish cuisine. Chef Luis Roger has just relocated from Girona, Spain - trained under Michelin Chef Ferran Adria at elBulli- and taught at the renowned culinary school Aula Gastronomica de l'Emporada. Located on a 1920's era Victorian home in the trendy Montrose/Museum District (4210 Roseland St.). BCN Taste & Tradition will recreate an authentic Spanish style dining experience with unparalleled service. The menu will showcase all the fantastic, cutting-edge haute cuisine that put Spain on the world stage. The preparation of dishes are firmly grounded on the traditional, passed down family recipes from the chefs, including Kokotax de Bacalao (Cod Jowls) in a Pil-Pil sauce, broken eggs with potatoes and foie gras, stewed pork cheeks with artichokes and prawns or Jamon Iberico de Bellota.

History

Established in 2014.

CN Taste & Tradition's branding is a nod to the city of Barcelona and a meshing of traditional and modern Spanish cuisine. BCN will showcase the cutting-edge haute cuisine that has put Spain on the world culinary stage, as well as the traditional recipes that have been passed down throughout generations.

Meet the Business Owner

Business owner information

Luis Roger L.

Business Owner

Luis Roger brings two decades of Spanish gastronomy experience to BCN. Growing up around the family kitchen in Barcelona, Roger's modern Spanish cuisine and style is rooted in those family's traditions. Roger began his career as a student of Culinary Arts at the esteemed Spanish academy, Escola d'Hostaleria Hofmann. While gaining valuable experience as a student, it was Roger's post-graduate internship at the famed El Bulli that transformed the way he thought about and approached food. Roger says, "Working under Ferran Adrià changes your life forever. The way he thinks and his ability to bring out the very best in everyone who has the patience and the strength to stay with him. From him I learned the need to preserve the fundamentals of traditional cooking and ingredients as a base for new dishes." Following his time at El Bulli, Roger was hired to travel the world on a private sailboat, where he combined his style of cooking with the local ingredients he found along the way. In 2000,