Cocina Hermanos Torres ranks prominently on international lists, securing the 43rd spot on the OAD 2023 Top Restaurants, 20th in The Best Chef Awards, and an impressive No. 6 debut on La Liste.
Beyond its awards, Cocina Hermanos Torres offers an experience that immerses guests in the artistry of Mediterranean cuisine within a setting of timeless elegance. Sergio and Javier’s vision for the restaurant emphasizes a unique interplay between the kitchen and dining area, with three central cooking stations that turn the preparation of each dish into an engaging spectacle for diners. Each table is arranged to face these stations, allowing patrons to enjoy their meal beneath ambient lights designed to resemble “clouds,” adding a touch of romance to the refined setting. The culinary approach is equally impressive, celebrating local and seasonal ingredients and spotlighting creative dishes. With a foundation in traditional Spanish cuisine, the Torres brothers have carved a path defined by innovation, elegance, and a dedication to quality. Their passion for fresh, high-quality ingredients and creative food combinations brings the essence of Catalonia and the Mediterranean to life, ensuring each dining experience is as memorable as it is flavorful.
SETTE: You’ve both worked in some of the most prestigious restaurants in the world. Around 2008, you started working together. What were the main challenges you faced when you began collaborating?
Hermanos Torres: Working together was always part of our plan. From a young age, we decided one of us would train in one half of the best restaurants in Spain, Europe, and globally, while the other would cover the other half. Once we’d both gained our experience, we would come together to open our restaurant. This was our strategy from the age of 14, so it never felt like a challenge. The real beauty of it is that we achieved what we dreamed of as kids. Our cuisine is personal, unique, and recognizable, much like an artist’s signature on their work. At this level, all chefs have a high skill set, but what stands out is the individual ‘stamp’ of flavor, depth, and seasonality that defines our style.
Photo by Cocina Hermanos Torres
You’ve mentioned a “time-based cuisine.” How do you balance tradition with innovation in your cooking?
For us, it’s a way of life. Our whole team is constantly thinking, planning, and exploring. Right now, we’re already preparing for autumn and winter. We’re well-versed in the products each season offers, and we research deeply to make sure we understand them fully. Our foundation in cooking is solid, which allows us to innovate while maintaining a strong sense of tradition. I don’t know if I would call our cuisine groundbreaking in the traditional sense, but it certainly carries a distinct aesthetic, with flavor and personality at its core.
How does the process work when preparing a new menu? When do you start updating it?
The menu is always evolving. It’s alive, driven by what’s in season. If tomatoes are in season, you’ll see them on the menu. When fresh fish arrives, it makes its way onto our dishes.
We focus on working with the best product available, from trusted producers, and always keeping nature’s offerings at the forefront. We strive to minimize manipulation and highlight the ingredients in their purest form.
Doesn’t that make you highly dependent on the season’s outcome?
Yes, some ingredients have long availability, while others are fleeting. For example, now is a challenging time for chefs, as product availability can be limited. But for us, this is an interesting challenge, especially during summer when we have fewer options. It’s an opportunity to showcase the depth of flavors and make the most of what we have available.
Is there a particular moment in your careers that you’re especially proud of?
Opening this restaurant is certainly one of the most meaningful moments in our careers. There have been other key milestones too—like earning our third Michelin star, working with some of the best chefs, and eventually being able to purchase this space, which has become our home. All of these moments have been incredibly significant to us.
When you’re not working, what’s your favorite comfort food or guilty pleasure?
We aren’t into pastries or processed indulgences. We prefer fresh, natural ingredients—like a good rice dish, fresh meat, quality fish, a simple salad, and of course, a good bottle of wine or champagne. We avoid processed foods and lean toward wholesome, healthy options.
Was there a specific dish or family member that inspired you to become chefs?
Yes, it was our grandmother. We grew up with her in the kitchen, especially since our parents worked long hours. She was an amazing cook, originally from the south of Spain, and she would take us to the market to get fresh fish. Our childhood was immersed in this family-oriented cooking environment. When you visit our restaurant, you’ll see that it’s not just a kitchen—it’s the kind of place we grew up in. It’s a kitchen with a table, where family harmony and cooking were central to everything.
Photo by Cocina Hermanos Torres
So, is it fair to say that your restaurant is not just a kitchen with a restaurant attached, but a kitchen that happens to be a restaurant?
Exactly. This place is about creating a kitchen that feels like home. It’s a place where we feel at peace, where everything happens around food and family, and where the atmosphere is warm and welcoming. It’s not just about the food—it’s about the entire environment, which reflects our own upbringing.
What’s next for you?
We’re focused on continuing to grow Cocina Hermanos Torres. While we have other projects in the works, our main focus remains on making this restaurant recognized worldwide. We want to continue pushing the boundaries of what we can do here, while staying true to the essence of what we’ve built.
Thank you so much for sharing this with us. It’s been a pleasure learning more about your approach and vision.
The pleasure was all ours. Thank you for having us!
More Information at: cocinahermanostorres.com
– Interview by Kasia Pilch & Dylan Lodise; Main Photo by Cocina Hermanos Torres
