Miguel Barrera

He lived on a farm until he was 11 years old, an experience that deeply influenced his vision of a cuisine linked to nature and the environment. In 1973, his parents opened a restaurant in the heart of the Vall d'Alba, then called El Paraíso. Meanwhile, Miguel attended the Hotel and Catering School in Castellón, where he added new knowledge of the most creative nouvelle cuisine to the family legacy and the gastronomic memories of his childhood.A few years later, they undertook a complete renovation of the space and concept, which resulted in the current Cal Paradís. In the Cal Paradís kitchen, they work with local varieties such as the 'roget' bean or the 'tomaca de penjar' (a type of tomato), which is grown nearby, to offer a cuisine rooted in tradition with a contemporary twist. This commitment to change has earned them a Michelin star and two 'Soles Repsol'.