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Exhibition “Picasso’s Barceloneta. 1895-1904”
From 9 November to 10 February 2024. On the occasion
Born in the South of Morocco, 53 years old, although you cannot really tell, thanks to his modern image. He arrived in Barcelona when he was 19 years old and has always been linked to the restaurant business, starting in the kitchen, and ending up as an entrepreneur. In 2006 he opened his first restaurant and adventure as a businessman. It was a risky bet, not in one of the main streets and being the first restaurant with a kitchen in view of the public, with the aim of transmitting to the maximum the desire to be faithful to the quality he wanted to offer. He currently runs 5 establishments in Barceloneta: Can Ganassa, Marisma, Kibera, Beach Garden and El Xulo.
How did it all start?
Just when I arrived in 1990, I found the demolition of the Merenderos and I noticed the sadness of the neighbours and workers. It was shocking. I was looking for a job where I could have an opportunity that, despite the colour of my skin, would be valued for the desire and the result of my work. I had always been tempted by the kitchen and that’s where I went. In Barceloneta everything breathed seafood cuisine and restaurants with tradition. In Morocco there is not so much culture of fish consumption, we are more about different types of meat and spices, and I discovered a fascinating world of seafood and even more here, because they arrived within hours of being caught! The people of Barcelona (and beyond) came down to La Barceloneta to have access to a pure product and the proximity to the Port and Fisherman’s Wharf to the public loved it and treasured that very close service to their customers.
The gastronomic offer in La Barceloneta is not the same as in the 90s.
It has changed a lot, because the problem of the prices of local rents has caused the departure and closure of restaurateurs who were doing very well but have not been able to survive. In addition, there are more and more difficulties for entrepreneurs to win against the offers of large new operators in the sector or investors (from outside the neighbourhood) who see the restoration as a safe bet for tourism and who do not care so much about the involvement with the territory or the cuisine that many of us defend.
Nowadays, a lot is in the hands of the new generations. Those of us who have always been here will continue to fight to keep on offering quality products and with the “Barceloneta” style… trying to make a living! Continuing to defend the product of proximity and some recipes always adapted to the current moment and new trends. People who have worked hard, with long family traditions and love and respect for the kitchen itself.
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