The LOMBO restaurant, run by chef Eugeni de Diego, is embarking on a new phase in which it is strengthening its identity and its connection with the Mediterranean. Located in Barcelona’s Plaza Cardona, the restaurant’s culinary offering is evolving towards a cuisine based on raw ingredients, simplicity and respect for seasonal produce.
After establishing itself as one of the city’s gastronomic benchmarks, the project is undergoing a comprehensive renovation that encompasses the menu, the space and the visual identity. The aim is to reflect an experience closer to the concept of Mediterranean hospitality, with a cuisine that looks beyond Italy to embrace the whole of southern Europe.
The new menu offers a contemporary take on Mediterranean flavours. Notable additions include fricandó ravioli with seasonal mushrooms, porchetta, and dishes featuring autumn and winter produce such as artichokes, truffles and traditional stews. Among the starters, vitello tonnato with capers and lemon or artichokes confit with stracciatella and bottarga reflect the balance between freshness, technique and authenticity.
The recently renovated space seeks to reinforce the connection between the dining room and the kitchen as a natural extension of the gastronomic experience. The interior design accompanies the philosophy of the project, which conceives the Mediterranean as a way of life and a meeting point.
Eugeni de Diego, whose career includes stints at El Bulli, the creation of Colmado Wilmot in Barcelona and the seasonal project Pintarroja in Menorca, promotes a concept at LOMBO that combines technical knowledge, local produce and shared culinary culture.
In addition to his work as a chef, De Diego is the author of the books ¿Cómo cocina un chef en casa? (Grijalbo) and Cocina como la Mamma (Planeta Gastro), in which he explores the relationship between gastronomy, memory and everyday life.
