
Jot
Down
A photo or painting changes your character, but a meal literally changes it
He had a breakthrough in the media sounded this year. His restaurant, however, is on a small street in the border town of Cadaqués. There the food takes on another meaning. He says that what he does is more like a play, a symphony. Its dishes combine references of haute cuisine with Japanese gastronomy and a laborious staging and presentation not without surprises. His next project, moreover, is designed to make people talk.
Jot
Down
A photo or painting changes your character, but a meal literally changes it
He had a breakthrough in the media sounded this year. His restaurant, however, is on a small street in the border town of Cadaqués. There the food takes on another meaning. He says that what he does is more like a play, a symphony. Its dishes combine references of haute cuisine with Japanese gastronomy and a laborious staging and presentation not without surprises. His next project, moreover, is designed to make people talk.



Gastronomistas
A full day in this coastal town should end with a drink and views of the bay on the terrace of the Boia Nit, the evolution of the Bar Boia, a meeting point of Cadaquian society since 1946, now led by the renowned bartender Manel Vehí. Before, forced to sit at one of its charming tables such as the Haiku Tast restaurant by chef Federico Filippetti, which celebrates its tenth anniversary with a new seasonal tasting menu and the addition of sommelier Marcelo Chan (Best Sommelier of Catalonia in 2008) to the project as a partner, head of room and wine promoter.
Gastronomistas
A full day in this coastal town should end with a drink and views of the bay on the terrace of the Boia Nit, the evolution of the Bar Boia, a meeting point of Cadaquian society since 1946, now led by the renowned bartender Manel Vehí. Before, forced to sit at one of its charming tables such as the Haiku Tast restaurant by chef Federico Filippetti, which celebrates its tenth anniversary with a new seasonal tasting menu and the addition of sommelier Marcelo Chan (Best Sommelier of Catalonia in 2008) to the project as a partner, head of room and wine promoter.



Gastro
& Style
Gastro
& Style



Antena3
Federico Filippetti is the owner and chef of the Haikuen el Cadaqués Restaurant in Girona. This Argentine resident in Catalonia, is passionate about botany and owns and cares for his own garden where he grows more than 400 varieties of aromatic herbs that are always the protagonists of his dishes. The cuisine he develops at Haiku, a restaurant he owns and chefs, has Japanese influences and a strong aesthetic component as a result of his studies in Fine Arts. This self-taught, precise and calculating chef comes to ‘Top Chef’ to demonstrate that there is no gastronomic style that can resist him.
Antena3
Federico Filippetti is the owner and chef of the Haikuen el Cadaqués Restaurant in Girona. This Argentine resident in Catalonia, is passionate about botany and owns and cares for his own garden where he grows more than 400 varieties of aromatic herbs that are always the protagonists of his dishes. The cuisine he develops at Haiku, a restaurant he owns and chefs, has Japanese influences and a strong aesthetic component as a result of his studies in Fine Arts. This self-taught, precise and calculating chef comes to ‘Top Chef’ to demonstrate that there is no gastronomic style that can resist him.



El
Periodico
Just as three rhyme-less verses – 5, 7 and 5 syllables respectively – constitute a ‘haiku’ (Japanese poetry), a well-defined structure characterizes the gastronomic proposal of Haiku Tast, a restaurant located along the winding promenade of Cadaqués . A small establishment (with capacity for a maximum of 25 or 30 people) with ten years of life and a more than interesting proposal in which the diner does not have to break his head choosing dishes from the menu (beyond the wines). Basically, because there is no possible choice. The chef, Federico Filipetti, makes his proposal; the client simply receives it. Something similar to what happens when an artist exhibits his work and thereby hopes to surprise, excite or challenge the observer.
El
Periodico
Just as three rhyme-less verses – 5, 7 and 5 syllables respectively – constitute a ‘haiku’ (Japanese poetry), a well-defined structure characterizes the gastronomic proposal of Haiku Tast, a restaurant located along the winding promenade of Cadaqués . A small establishment (with capacity for a maximum of 25 or 30 people) with ten years of life and a more than interesting proposal in which the diner does not have to break his head choosing dishes from the menu (beyond the wines). Basically, because there is no possible choice. The chef, Federico Filipetti, makes his proposal; the client simply receives it. Something similar to what happens when an artist exhibits his work and thereby hopes to surprise, excite or challenge the observer.

