Japanese-Mediterranean cuisine: what it is and how Soluna sees it
Mediterranean produce, Japanese technique
The menu features ingredients such as turbot, razor clam and langoustine approached with a Japanese eye, alongside preparations such as somen, sashimi, chirashi and okonomiyaki. There is no à la carte: the tasting menu changes with the seasons.
The chef behind the cuisine
Teppei Nii was born in Osaka. Before opening Soluna he spent eight years as Hideki Matsuhisa’s right-hand man at Koy Shunka in Barcelona, and he trained in French cuisine. You can read more on the chef Teppei Nii page.
Where to try it
Soluna is in Barcelona’s Eixample and is selected in the MICHELIN Guide. There are two tasting menus: the Soluna Menu (11 courses, €76) and the Festival Menu (14 courses, €116). You can also sit at the counter facing the kitchen.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.