i. Biography
Jordi Artal’s work at Cinc Sentits in Barcelona is tied to Modern Catalan cuisine and to a tight geography: one restaurant, one city. That focus is the operating principle. Rather than dispersing the kitchen across multiple addresses, Artal has used Cinc Sentits to build a single, legible language of place, with Barcelona’s cadence folded into the cooking.
The Climb
Continuity has defined Cinc Sentits since 2004, when Jordi Artal took it on as chef and made it his central project. The long run matters in trade terms: it allows a kitchen to settle, edit, and tighten its line over time. Under Artal, the restaurant has become the main site for a disciplined approach to Modern Catalan cuisine, one shaped by repetition, revision, and a clear refusal to scatter effort.
Today
The current work remains anchored at Cinc Sentits, where Jordi Artal continues as chef. Modern Catalan cuisine here is not treated as a broad category but as a focused practice, expressed through one Barcelona address. That concentration gives the cooking its utility: the restaurant becomes the place where technique, local reference, and point of view are reduced to a single standard.
Signature
The signature dishes point to a kitchen that favors precision over display. Cured and seared mackerel signals restraint and exact handling of the fish. Sea Bass, Smoked Sauce, Crispy Onion and Zucchini Noodles shows how smoke, crunch, and freshness can be kept in balance without losing clarity. Sangria without sangria works as a direct act of re-reading a familiar marker. FAIFÓ and TUNA extend the same approach: concise names, controlled composition, and a vocabulary that stays within the kitchen’s own terms.
Profile updated August 2026
FAQ
Asked of Jordi
What is Jordi Artal's current role?
Jordi Artal is Chef of Cinc Sentits.
What is Jordi Artal known for?
Modern Catalan cuisine.
