- A high-level pop-up within the festival, led by Jordi Àvila and Pep Nogué, connecting local produce and nearby breweries in an exclusive experience
Barcelona Beer Festival takes another step forward in its gastronomic vision with a new proposal that goes beyond what happens at the bars. This year, the festival introduces a high-level pop-up restaurant: Maridatge by Jordi Àvila and Pep Nogué, an experience designed to demonstrate—clearly—that beer can hold a central place in top-level cuisine.
Driven by Girona Excel·lent, the project focuses on high-quality local produce as its starting point. It’s not just a menu, but a carefully curated selection of ingredients that represent Girona’s gastronomic potential, handled with precision and paired with beers from the same territory. The result is a genuine dialogue between food and beer, with a clear identity.
The format offers a full gastronomic journey, where each dish is built in direct relation to its beer. The pairing does not accompany—it becomes part of the dish. There are contrasts, aromatic continuities, and balanced intensities that aim to go beyond obvious combinations and explore the real potential of beer at the table.
At the helm are Jordi Àvila and Pep Nogué, two professionals with solid backgrounds in gastronomy and quality produce. Àvila, a chef experienced in contemporary cuisine and product-driven cooking, brings a technical and modern perspective. Nogué, a gastronomic communicator and deep expert in the territory and its producers, adds context, narrative, and a strong connection to the origin of ingredients.
Together, they shape a proposal that goes beyond execution: there is intention, knowledge, and a clear will to give meaning to every decision. Their approach highlights both producers and brewers, with the goal of placing beer naturally within contemporary gastronomic language—without forcing the discourse.
The selected beers—from projects such as DosKiwis Brewing, Marina, and Cervesa Albera—reinforce this shared territorial narrative. They are not just quality choices, but a natural extension of what is served on the plate.
All of this takes place within the festival itself, but in a completely different format. The Maridatge pop-up restaurant is a limited-seat experience, designed to be enjoyed at a slower pace, offering a contrast to the usual rhythm of BBF. A chance to pause, sit down, and understand beer from a different perspective.
This new proposal complements the Gourmet Food Trucks offering, expanding the festival’s range of experiences and reinforcing a key idea: craft beer doesn’t just accompany food—it can play a central role in high-level cuisine.
Seats are limited, priced at a very accessible €49, and require prior reservation. They won’t last.
GIRONA EXCEL·LENT PAIRED MENU
Anchovy gilda DE L’ESCAT – Albera – Dolmen – Dark Mild
Olot-style potato with romesco – 2Kiwis – Ideal – Hazy IPA
Semi-cured foie gras with buckwheat carquinyoli – Marina – Vinya Hop
Cod brandade with confit tomato from l’Hort de les Mulleres and black olive pâté Can Bech – Albera – Nippon – Lager
Beef with mushrooms from Jotri – 2Kiwis – Heartbreaker – Sour (4.5% kettle sour with raspberry and blackberry)
Xuixo from Girona – Marina – Kremat
