The story of Soluna
Who is behind Soluna
Chef Teppei Nii was born in Osaka and trained in French cuisine. He worked with chef Keisuke Matsushima in Nice before settling in Barcelona, cooked in Grupo Tragaluz kitchens, and spent eight years as Hideki Matsuhisa’s right hand at Koy Shunka.
Diana, his wife, runs the dining room.
Sun
MoonWhat the name Soluna means
Soluna joins “sol” (sun) and “luna” (moon), a nod to the Japanese names of Teppei and Diana’s children.
How you eat at Soluna
There is no à la carte menu at Soluna. Teppei serves a tasting menu that changes with the seasons and combines Japanese technique with Mediterranean produce. Each service opens with the day’s product, such as seafood, fish or A5 wagyu, followed by a sequence of courses. You can choose the Soluna Menu, the Festival Menu or, to sit in front of the kitchen, the chef’s counter.
Soluna joins “sol” (sun) and “luna” (moon), a nod to the Japanese names of Teppei and Diana’s children.
Recognition
The Michelin Guide recommends Soluna and highlights its kokotxa al pil-pil “pizza”. Read more on our Michelin Guide page and in the guest reviews.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.