Catalan Culinary Duo Crowned ‘Cook 2025’ at Gastronomic Forum Barcelona
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Palamós, Girona – A rising star in the Catalan culinary scene, the team behind La Cort del Mos, has been awarded the prestigious ‘Cook 2025’ prize at the Gastronomic Forum Barcelona. Chefs Helena Termes and Jeffrey Ruiz, who opened their restaurant just seven months ago, were recognized for their innovative approach to Catalan medieval cuisine and commitment to locally sourced ingredients. Termes also received the Georgina Regàs Award for Sweet Cuisine from the new Augusta Guide, solidifying a remarkable achievement for the young culinary couple.
Reinterpreting History on a Plate
La Cort del Mos has quickly garnered attention for its unique concept: a modern reinterpretation of recipes found in Catalan medieval cookbooks like Sent Soví and The Book of the Coch. “As they are in the Sent Soví, they are recipes that cannot be carried out currently because they are too bitter or too sweet or too acidic, which is why we reinterpret in our own way,” explained Termes. This dedication to historical research, combined with a contemporary culinary sensibility, has resonated with critics and diners alike.
The restaurant’s philosophy centers on honest work and a deep respect for the region’s culinary heritage. “That will never change, we adapt to the season, but the idea is always the same,” Termes affirmed, emphasizing the enduring nature of their vision.
A Three-Person Operation with Outsized Impact
Despite the accolades, La Cort del Mos operates with a remarkably lean team – just three individuals, including chef Hamsa Hayyan. “We are very happy, to think that we are a three-person restaurant…literally for the entire restaurant, which feeds twenty people, it’s outrageous,” Ruiz stated, expressing both gratitude and disbelief at their success.
The team acknowledges the limitations of their small size, particularly in terms of expansion. “The space is what it is, we also try to use the best product we can and work with the best small suppliers, and that has a price,” Ruiz added, explaining their commitment to quality over quantity. They prioritize offering “super honest prices” on their menu, a strategy that necessitates maintaining a tight-knit operation.
Palamós Emerges as a Gastronomic Destination
The award is expected to further elevate Palamós, a coastal town in Girona, as a burgeoning gastronomic hub. “Let’s hope so, it’s not just us, there are more restaurants, the food is very good, and there’s a lot of young people who have been going strong,” Termes noted, highlighting the collaborative spirit of the local culinary community.
Ruiz echoed this sentiment, praising fellow restaurants in Palamós, including Puche, Gatzoneta, Matsua, and Division, for their contributions to the town’s growing reputation. “We are many restaurants, made up of young people, who come to position Palamós. And to make it clear that Palamós is not only enjoyed in summer,” he said, encouraging visitors to experience the region’s culinary offerings year-round.
A New Generation of Catalan Chefs
La Cort del Mos’s success reflects a broader trend of young chef couples launching small, highly personal restaurants in Catalonia. The team acknowledged being inspired by other restaurants following a similar model, including The Sosenga in Barcelona. “Today we have been talking with Marc and Tània about The Sosenga…and we commented that this only has to be the beginning so that we can collaborate between all the nominated restaurants,” Ruiz shared, signaling a desire for continued collaboration within the industry.
The ‘Cook 2025’ contest, which recognizes emerging talent, also featured finalists Robert Lechuga (Casa Parera, Mataró); Pau Feliu, Ricard Llop and Alberto Pontón (The Old Cup, Tarragona); Claudia Gozzi and Jaime Bes (The Raider, La Pobla de Segur); Fran Baixas, Gianmarco Greci and Josh McCarty (Franca, Barcelona); and Marc Pérez and Tània Doblas (The Sosenga, Barcelona). All finalists were lauded for their commitment to local and ecological products and their collaboration with regional producers. The award follows on the heels of Glug (Barcelona), the 2024 winners, which unfortunately closed its doors just four months after opening.
The selection process involved both a popular vote via The Vanguard website and the judgment of a panel of gastronomy experts, highlighting the broad appeal and critical acclaim of La Cort del Mos. With this recognition, Helena Termes and Jeffrey Ruiz are poised to become leading figures in the future of Catalan cuisine.
