La Boqueria Market has recognized the figure of Carles Gaig, one of the leading figures in Catalan cuisine, during the Consell de Savis cycle. This initiative aims to honor professionals who have set trends and paved the way in Catalonia's culinary scene. Gaig, the fourth generation of a family with deep gastronomic roots, has successfully blended tradition with innovation, promoting projects such as Fonda Gaig, Porta Gaig, and Gaig a Casa, as well as international ventures like La Ventana by Gaig in Singapore.

His career includes the transformation of the historic Taberna de Gaig into the Gaig restaurant in 1989, a change that earned him a Michelin star in 1993. Previously, the Consell de Savis of La Boqueria has distinguished other illustrious figures such as Joan Bayén (Bar Pinotxo), Isidre Gironès (Ca l'Isidre), and Josep Lladonosa (Quatre Barres), among others.

In other sector news, Bar La Esquina, under the direction of chef Luis Cors, has incorporated a wood-fired oven, making grilling the guiding thread of its culinary proposal. From vegetables to rice dishes and desserts, grilling adds a distinctive touch to dishes such as artichoke with 'steak tartar' or grilled squid with its own ink. The establishment maintains its tavern essence, offering classics like Russian salad with tuna belly and the potato 'bomba', along with rice dishes such as 'a la llauna' with squid and red shrimp.

Finally, the A Pluma chain has opened a third location in Les Corts (Europa Street, 24), consolidating its commitment to rotisserie chicken. This new phase is accompanied by the incorporation of chef Víctor Ródenas, known for his work at Maleducat and Casa Fiero, who will strengthen the gastronomic direction. The offering includes, in addition to chicken, croquettes, cannelloni, and fried chicken burgers, highlighting local products such as Catalan yellow chicken and Maresme pink tomato.