Book Tickets
Founded in 1906, Montagud is a publishing house specialized in cooking books. It has become a world reference, its publications capturing the talent of the most decorated chefs. Over more than a century Montgud’s impact on gastronomy has been recognized with the prestigious National Gastronomy Awards and the Gourmand World Cookbook Awards among many others.
But Montagud Editores is much more than just a publisher. On special occasions, its premises in c/Enric Granados becomes an ephemeral restaurant that brings together top chefs on the national and international scene. Without leaving the city, guests can enjoy a tasting menu by such prestigious names as Paco Pérez (Miramar, 2 Michelin stars), Francis Paniego (Echaurren, 2 Michelin stars), Miguel Ca’o (Nublo, 1 Michelin star), Luis Lera (Lera, 1 Michelin star and 1 Green star), or Roberto Ruiz, the first Mexican chef to win a Michelin star in Europe with Punto MX.
A unique setting for haute cuisine
CocinaME is the gastronomic heart of Montagud Editores, a space where the publishing house’s passion for haute cuisine comes to life. This charming pop-up restaurant displays autographed jackets of chefs who have collaborated with the publisher. The space is on two floors around a central kitchen. The customer sees the cooks at work, creating an atmosphere of discovery and privacy. From the upper floor diners enjoy a panoramic view of the kitchen, a unique perspective of the culinary creation live. Everything is designed and combined to offer a complete sensory experience.
The first edition of Les Nits Màgiques de Montagud was held here in November 2022. This is an exclusive event where chefs and collaborators of the publishing house present their creations in Barcelona. Much more than dinners, these meetings are unrepeatable gastronomic experiences, where attendees not only taste exceptional dishes, but also have the opportunity to interact with chefs in a close and enriching colloquium.
Each edition of Les Nits Màgiques is an intimate event limited to just 34 attendees. Each menu is paired with carefully selected wines, chosen by a team of sommeliers to enhance and complement flavours. The combination of gastronomy, conversation and proximity makes each dinner a unique event that no lover of haute cuisine should miss. To get a place at the table be attentive to Montagud’s website and social media.
Days of debate and reflection
Under the direction of Javi Antoja, The Chef Montagud Summit is another of the reference events organized by the publishing house. It is an exclusive two-day-forum when 30 fortunate participants can attend masterclass lectures, analyze success stories and participate in open discussions with figures such as Ferran Adrià, Andoni Luis Aduriz, Josep Roca and Paulo Airaudo.
Thematic blocks address issues such as creativity, the importance of discourse in cooking and the impact of gastronomy on contemporary culture. This combination of high-level training and tasting makes the initiative an essential event for professionals and epicures.
The publisher also awards prizes to restaurants in the peninsula, in categories celebrating excellence and innovation that include ‘Chef of the year’, ‘Award for sustainability’ and ‘The best Pastry Chef’. Once a year, key figures and promising young people in the industry receive special recognition for their career and contributions to gastronomy.
An editorial universe at the service of gastronomy
At the headquarters of Montagud Editores, there is a small store where you can buy merchandise designed in house and products linked to great chefs. Among these, there are cups with slogans such as “Coffee is my morning wine” and notebooks with the phrase “Torrijas are the real influencers”. Of course visitors will find the editorials books and specialized magazines such as Apicius.
It should be noted that Montagud Editores has published fourteen books whose authors have been awarded three Michelin stars each and many more by holders of two stars. They also continue to edit El Formulari Pràctic del Pastisser, without a doubt, the best-selling pastry book of all time. It is no coincidence that Ferran Adrià considers Montagud “the notary of contemporary cuisine” and that Quique Dacosta describes them as “the most important gastronomic publication in the world“.
Since its foundation, the publishing house has been a fundamental pillar in the dissemination of culinary knowledge, offering rigorous and high quality content. Their books and publications have served as a source of inspiration for professionals and enthusiasts alike. Montagud is an essential platform for the promotion, preservation and evolution of publishing for the gastronomic world.
