Founded 1991

Chef Alain Devahive (Head International Chef of Tragaluz Group) Jose Santiago (Head Chef of the group)

Kitchen Modern Mediterranean

Atmosphere Contemporary, bright and graceful

Tragaluz is a real iconic restaurant in Barcelona. It is 24 years old and still considered one of the best in town. This is the first restaurant and the flagship of GRUPO TRAGALUZ which owns 16 restaurants in Barcelona and Madrid, and one in Mexico, as well as a 5-star hotel (Hotel Omm) in Barcelona. The group which The New York Times defined as the one “that sets the standard for stylish dining in Barcelona”, is a family business run by Rosa Maria and her son Tomas Tarruella. Since 1987 the two have consistently invented and innovated concepts of accommodation and food.

Tragaluz itself (a former Michelin-star restaurant), underwent extensive renovations in 2011, and now grants a sparkling dining experience, with its three bars on the second floor: an oyster bar, a Japanese bar and a bar of Japanese skewers. Vogue magazine wrote: “After the renovation, Tragaluz again became a classic of Barcelona”.

Tragaluz’s empire is lead by Head International Chef Alain Devahive and Jose Santiago, the Head chef of the group. Chef Alain is considered one of the world’s expert chefs. He is well known for his amazing culinary techniques, some of which are unique to the world of Molecular Gastronomy. During the previous year he has become the Tragaluz head international chef in order to continue and innovate, excite and come up with concepts in the culinary world.

Signature dishes
  • Lamb Carpaccio with Foie Gras Mousse
  • Sea Bass with Potatoes, Onions and Basil
  • Tartar of King Crab with Watercress, Apple and Ginger
  • Wild Mushrooms in Cream and White Asparagus

One more thing Chef Alain Devahive, the head international chef of the Tragaluz group, worked for ten years for El Bulli - the restaurant that was considered to be the best in the world, until the day it closed.

Contact Passatge de la Concepció, 5 (Barcelona). Between Pg. de Gràcia and Rambla de Catalunya.
+34 934 870 621

“The stylish flagship for this extraordinarily successful restaurant group has weathered the city's culinary revolution exceptionally well over recent years, and is still covering fresh ground on the Mediterranean creative scene”

Time Out London

Chef Q&A Chef’s Questionnaire – Alain Devahive

Alain Devahive (Head International Chef of Tragaluz Group) Jose Santiago (Head Chef of the group)
My 3 most favorite ingredients:
Olive oil, potatoes and eggs.
The dish I love cooking the most:
The most exciting moment in my career:
My first day at El Bulli with chef Ferran Adria.
The best cooking advice I have ever received:
Patience, rigor and perseverance.
The person/people that I was most excited to cook for:
Prince of Spain's Wedding.
My guilty food pleasure is:
Japanese food.
My ideal last meal would be:
Toasted bread with tomato, virgin olive oil and salt.
The next 'big thing' in the culinary world is going to be:
Urban & trendy BBQ.
The best restaurant in the world is:
El Celler de Can Roca in Spain.
In Tel Aviv I’m looking for:
To discover new cultural concept.

Founded November 2011

Chef Haim Cohen

Kitchen Israeli chef

Atmosphere Elegant and cozy

Chef Haim Cohen, one of the most respected and well known chefs in Israel of all times, encompasses in Jaffa Tel Aviv all his passion for cooking and hospitality. Chef Cohen is the owner and chef of three successful restaurants. He helmed the mythical Keren restaurant for 17 years, wrote cookbooks, guides and  participated in many cooking programs. Currently he stars as a judge on “Master Chef” TV program. In Jaffa Tel Aviv he invites the diners to enjoy his cuisine, that had a major impact on the culinary language in Israel – combining local and seasonal ingredients with French cuisine cooking and serving methods. Gourmet and traditional family dishes – this is the exact meeting spot between Jaffa-Tel Aviv.

The menu of Jaffa Tel Aviv usually changes on a daily base, depending on the freshest ingredients. In the heart of the restaurant stands an imported Tabun oven, which improves and gives marvelous taste to vegetables, meat, seafood and makes the bread crisp.

Diners are invited to sit on the recycled furniture, by the carpet covered walls (designed by the star architects Baranovitch Kronberg), in front of the open kitchen and enjoy the hustle and bustle, the smells and sights – and witness the art of food’s preparation. Probably, the best show in town, by the favorite chef in Israel.


Signature dishes
  • Seasonal vegetables roasted in a tabun on Tahini (Mt. Bracha)
  • Salad Junam – torn roots and leaves in lemon juice and olive oil
  • Crab Burecas
  • A whole Grouper in a Tabun with white wine with tomatoes, onions and green beans
  • Knafeh

One more thing Jaffa-Tel Aviv is considered as a wine restaurant thanks to its two sommeliers and a private wine cellar, in which there are about 1,000 bottles, some exclusively imported. Every year it sells more than 10,000 bottles.

Contact Electra Building, Yigal Alon St. 98, Tel Aviv

"Food is not only a necessity, it is a joy, a source of comfort, a way to express love and passion. but most of all, food connects people and creates an experience"

Chef Haim Cohen

Chef Q&A Chef Questionnaire for Chef Haim Cohen

Haim Cohen
Restaurant Secret:
All the people who work with me love the restaurant. Even those who leave it.
My Three Favorite Ingredients:
Olive oil, salt and fire.
The Dish I Love Cooking:
Pasta with tomatoes and garlic for my family.
Most Exciting Moment in my Career:
At the age of 55 there were so many, I cannot remember.
Best Cooking Advice I have Received:
To cook only what I like to eat.
Person/ or people I was most excited to cook for:
For my friend Eli Landau.
My Guilty Pleasure:
To wipe the oily bottom of a macaroni Hamin pot with a piece of bread.
My Last Meal will be:
Next ‘Big Thing’ in the Culinary World:
I cannot foresee the future but what I wish for is food that is put on a plate without a fancy setting.
Best Restaurant:
There is no one restaurant. At the right time, with the right woman, and the right scenery, every restaurant can be the best in the world. Fortunately I have been to quite a few of them.