Borja Sierra

Coming Up

At Restaurant Zuberoa, Borja Sierra trained in a kitchen shaped by precision and discipline. That early standard-setter formed a way of working that favors structure, but leaves room for a dish to speak in its own register. Today, Borja Sierra is owner and chef and head chef of Granja Elena. Those roles place the daily cooking and the direction of the house in the same hands, and the result is a style that reads as personal and grounded, tuned to a family table but refined in execution.

Where They Are Now

At Granja Elena in Barcelona, Borja Sierra holds both ownership and the kitchen lead. That gives the restaurant continuity from the stove to the room’s identity, with the same point of view carrying through the operation. Legumes are the specialty. They ask for patience rather than display, and in Sierra’s cooking that patience becomes a language built on texture, depth, and quiet complexity, with elegance drawn from ingredients usually treated as simple.

Signature

Borja Sierra's signature dishes include Cooking with Legumes, Chickpea cream with foie gras and ceps, and Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo. The set points to a kitchen comfortable moving between refinement and comfort, with the legume kept at the center.

In Their Words “We are different, but with the same essence, and 50 years later we keep moving forward.” “Honestly, I don't know. I've never set myself a goal of where we are going.”

Honors

Borja Sierra's honors include Repsol Sol.