i. Biography
Riccardo Radice is chef and founder of Fishølogy in Barcelona, and head chef at Fishology Restaurant in Barcelona.
The Climb
Chef-owner and head chef define the same line of work here: Riccardo Radice holds both roles across Fishology and Fishology Restaurant in Barcelona, joining authorship to day-to-day kitchen command. What follows is a practice built around control of the details. With Fishology and Fishology Restaurant carrying his name through the operation, the kitchen becomes the place where identity is made visible, not just described. In Barcelona, the work reads as rooted and active: a restaurant identity shaped from inside the pass as much as from the outside room.
Today
Riccardo Radice is chef-owner at the restaurant and head chef at Fishology Restaurant, both listed in Barcelona, Spain. Those titles sit close to the work they describe: ownership on one side, kitchen leadership on the other, with no clean break between them. The effect is a single operating line from business decisions to the plate. That arrangement asks for discipline. When the same person is responsible for the concept and the service, the standards have to hold across every shift, every section, and every plate. The result is a tighter feedback loop between what the restaurant is trying to be and what the kitchen is actually putting out.
Signature
Riccardo's signature dishes include Sardinamisù, Sea Chorizo, Sea Sobrasada, Tuna Heart Anticucho, Smoked Ajoblanco, Coconut, Sage, and Semi-Cured Mackerel. Read together, they point to a kitchen working from recognizable forms and shifting them through a marine lens. The names are compact and direct, but they also signal a willingness to move familiar references into new context. The range suggests a taste for contrast: smoke against brightness, softness against salt, memory against reworking. That balance is what gives the set its shape. Each dish name lands as a clear statement, and together they define a language that is measured, specific, and built to be remembered.
Recognition
Riccardo's honors include Michelin Guide one star. In trade terms, that places the work under a wider level of scrutiny and confirms the kitchen's standing within the guide's frame. It is a recognition tied to consistency, not decoration, and it sits alongside the dual role he holds across Fishology and Fishology Restaurant.
Profile updated July 2026
FAQ
Asked of Riccardo
What is Riccardo Radice's current role?
As of 2026, Riccardo Radice is Chef and Founder.
What recognition has Riccardo Radice received?
Michelin Guide one star (2024).
