About Aflamas.
A restaurant in Les Corts built around one simple idea: fire is still the finest cooking technique in the world. Signature cuisine, wood-fired embers, local produce. No gimmicks, no trends. With judgement.
Cooking with judgement.
Aflamas exists because we believe fire is still the finest cooking technique in the world. Not embers as a gimmick, but embers as judgement.
Aflamas is a restaurant of signature cuisine over fire in Les Corts, Barcelona. Behind it is chef Pau Pérez, trained at Hofmann and seasoned in Michelin-starred restaurants. The restaurant was born from a simple idea: that a cook trained at the best school can apply that technique to the grill, to local produce and to table service with the same rigour as in any haute cuisine.
Live-fire cooking is the oldest form of cooking there is, and we want to prove it remains the best when worked with judgement. We work with holm oak and olive wood, change the menu with the season, and buy at the fish market and the market every day. Every decision —from the wood to the pairing— is made with the same rigour.
What we serve isn't decided the night before: it's decided each morning, when Pau picks the fish at the fish market, the vegetables at the market, the aged meat that's at its peak. The menu has structure, the tasting menus have a journey, but the content is built on what's available. The produce leads. The technique follows.
Our aim is to offer a complete experience: technical cooking, excellent produce and attentive service, without formality. A table at Aflamas works for a celebration, a business meeting, a first date or a long lunch with friends. What changes is the occasion. What doesn't change is the rigour with which we serve every dish.
Do it well or don't do it. The cooking at Aflamas isn't the result of chasing a formula for success, but of applying judgement to every gesture, every day.
On which everything is built.
Every decision in the Aflamas kitchen rests on these four pillars. Fire, produce, technique, the team. When one fails, the restaurant fails. That is why we tend to all of them at once.
Fire as the central technique.
Live fire is not an aesthetic device. It is the oldest cooking technique in the world and, when worked with judgement, it is still the best. At Aflamas we work with marabú and holm oak charcoal, each with a distinct burn and flavour profile. How long it takes to light, how it holds as embers, how it perfumes. Cooking over fire allows no shortcuts: you have to stand in front of the fire, reading the produce every second.
Marabú and holm oak charcoal, depending on the course and the produceThe produce before the recipe.
The menu has structure, but the content is built on what arrives each morning. Pau heads down to the Barcelona fish market, the wholesale market and the aged-meat suppliers. The produce leads; the technique follows. That is why the Seasonal Menu changes each season, the Tasting Menu has no fixed card, and the catch of the day for the Signature Menu is decided every dawn. Cooking backwards —deciding the recipe and then sourcing the produce— is a guarantee that something will fail.
The daily menu is locked two hours before serviceClassic technique, reinterpreted.
Pau learned at Hofmann and was seasoned in Michelin-starred restaurants. That training is the backbone of the Aflamas kitchen: long stocks, carefully tended ferments, in-house curing, sauces finished to order. What sets Aflamas apart is that we apply that classic technique to produce cooked over fire. It is not a grill house with pretensions nor fine dining that has just discovered embers: it is haute cuisine conceived from the fire outwards.
Hofmann training · Michelin backgroundService as part of the kitchen.
A well-cooked dish can be ruined in the dining room. That is why the front-of-house team is trained to understand what we serve: they know which charcoal each grill uses, which fish came in today, how our foie is cured. They explain each dish without reciting, read the rhythm of your table, adjust the timing. It is not a chef's show: it is a brigade working in step between kitchen and dining room. Aflamas exists because both sides perform at the same level.
One team, one service, one experienceFour pillars that work together. Fire without produce is theatre; produce without technique is waste; technique without service never reaches the table. That is why we tend to all four, every day, without exception.
We are in Les Corts.
Five minutes from Diagonal and Sarrià. Carrer de Loreto 32, in the heart of Les Corts. Book ahead at weekends.
Aflamas Restaurant
Carrer de Loreto 32Les Corts · 08029 Barcelona
A 5-min walk from Av. Diagonal