i. Biography
In Sintra, Portugal, LAB by Sergi Arola treats fresh seasonal produce as the starting point for controlled flavour work: Spanish in memory, Portuguese in accent, international in reach. The laboratory premise is practical rather than decorative — creativity tested against culinary precision, delivered through three tasting menus and dishes such as prawn ravioli that carry Sergi Arola’s Progressive Spanish line into the room. “All we aim to do is to offer good food at reasonable prices to everyone, both to visitors to the island and also to the people of Ibiza themselves, albeit in a privileged setting.” Sergi has said.
The Route
Professional formation in the kitchen trade moved from school into service for Sergi Arola, who trained at Hospitality and Restaurant School before working at L'Aram in Barcelona (from 1989). The early line then passed through collaboration with Serafín Bueno at Hotel Juan Carlos I (from 1992), work at La Jijonenca, work with Ferran Adrià at El Bulli (from 1995), and the sous-chef post at Talaia Mar (from 1995). The Madrid chapter began with the founding of La Broche in Madrid (from 1997), later extended with La Broche in Miami (from 2003). Restaurant direction and menu development widened the format beyond a single dining room. Sergi Arola’s roles include manager of restaurant at Museo Nacional Centro de Arte Reina Sofía, manager of exclusive gastronomic space at Hotel Arts in Barcelona's Port Olímpic, menu curator at Hotels in the Riviera Maya in Riviera Maya, Mexico, and founder at El Pollo Gamberro in Madrid. His current posts are manager of Arola Gastro, manager of Vi-Cool, manager of Arola, and chef of LAB by Sergi Arola.
Now
Seasonal produce, good gastronomy, and laboratory discipline define the current work at LAB by Sergi Arola in Sintra, Portugal, where Arola is chef. The restaurant uses three tasting menus to place international influences alongside Portuguese flair, with prawn ravioli shown as a named dish in a FaceFoodMag feature. The working style is tasty and healthy cuisine handled through creativity and culinary precision. Its measure is calibration rather than ornament: produce, texture, flavour, and restraint brought into balance.
Distinctions
Sergi Arola has received MICHELIN Guide — first star for LAB by Sergi Arola. Recognition for the work includes Second Michelin star for La Broche (2002), First Michelin star for La Broche, Michelin star for LAB by Sergi Arola, and Three suns.
Profile updated July 2026
FAQ
Asked of Sergi
Who is Sergi Arola?
Sergi Arola is chef at Lab by Sergi Arola — Progressive Spanish, Creative.
Where did Sergi Arola train or study?
Sergi Arola trained at Hospitality and Restaurant School.
What recognition has Sergi Arola received?
Second Michelin star for La Broche (2002).
