O'Peregrino
Book

THE STORY · SINCE 1990

36 YEARS OF HISTORY

Coasts, one table

5

Coasts, one table

Tables

11

Tables

Years open

36

Years open

here the tables haven't changed. neither have the obsessions.

ETYMOLOGY / O'PEREGRINO IN GALICIAN

O'Peregrino

/pe·re·'ɡri·no/ · m. · Galician

Traveller. One who crosses strange lands in search of something worth the journey.



The sea's product makes that journey every day. Galicia, the Cantabrian coast, the Costa Brava, the Columbretes and Cádiz. Five coasts, one table in Barcelona.

the name decided everything.

THE RESTAURANT

From neighbourhood seafood house to today

    1990

    Opening

    A neighbourhood seafood house in the Eixample. Small, no fuss. The neighbourhood soon understood what it had here.

    2000

    Consolidation

    A decade on, customers no longer needed an explanation. They came back. The product spoke for itself.

    2020

    Alejandro arrives

    Alejandro takes over the restaurant. Trained at Hofmann, he doesn't come to invent anything. He comes to push what was already there.

    2026

    Today

    Five coasts. One table. Every day, a different journey.

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thirty-six years. three chapters. one single idea.
Cigalas del Cantábrico
Santiaguiños
Rodaballo salvaje
Gamba de Palamós
Lamprea
Cigalas del Cantábrico
Santiaguiños
Rodaballo salvaje
Gamba de Palamós
Lamprea
Cigalas del Cantábrico
Santiaguiños
Rodaballo salvaje
Gamba de Palamós
Lamprea
Cigalas del Cantábrico
Santiaguiños
Rodaballo salvaje
Gamba de Palamós
Lamprea
not everything's here every night. that's why you come.

ALEJANDRO

Years of craft, one single idea: let the product speak

Alejandro took over in 2020. He arrived from Hofmann with serious training and an obsession with product. He didn't come to change O'Peregrino. He came to sustain it. And to push it where it could be pushed.

What follows are the two things that best explain him: how he cooks, and how he chooses.

some cook. some choose. alejandro does both.

RESPECT FOR THE PRODUCT

Hofmann taught him technique. His teachers taught him how to use it. And, above all, when not to.

For Alejandro, the best version of a goose barnacle is a goose barnacle. The best version of a red prawn is that red prawn. His job is not to ruin it. When a piece arrives whole and perfect, the hardest thing is to do the right thing: nothing. Griddle, salt, oil. And to the table.

Minimal cooking, maximum craft.
some cook. some choose. alejandro does both.

A VISION THAT SETS YOU APART

The product doesn't show up on its own. You have to call every day. Know which boat has set out, what's coming in well, what isn't. Have suppliers who pick up the phone because they know you'll understand what they're offering.



Alejandro doesn't wait. He calls. And when a supplier tells him 'something unusual came in today', he gets in the car.



That's what sets O'Peregrino apart. It's not what Alejandro cooks. It's what he goes looking for before he cooks.

cooking is half of it. the other half is knowing where to look.
A MAN WHO CAN'T WAIT TO SHOW YOU WHAT'S ARRIVED.
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Twenty years in the same dining room are one of them.

Some things aren't learned from any manual

Miguel has spent twenty years at O'Peregrino. He knows the wine that the person who comes three times a year likes. He knows when to explain a piece and when to simply set it down. He knows there are nights when the table doesn't rise until one in the morning, and that that's fine.

With a bigger restaurant, you can't do this.
miguel. the other reason people come back.
NOW YOU KNOW WHO'LL BE LOOKING AFTER YOU.
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Thirty-six years.
The table is still set

SINCE 1990. NO RUSH. NO FUSS.
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your turn. whenever you like.