Paolo Casagrande takes the helm of Grupo Orobianco's new project in Barcelona
In Barcelona's culinary scene, endings and beginnings often go hand in hand. Teatro Kitchen & Bar will close its doors for good on December 21st. But the stage won't be empty: Grupo Orobianco is preparing a new project in its place, bearing the signature of Paolo Casagrande, one of the country's most respected chefs.
Casagrande, a chef with 3 Michelin stars in Lasarte alongside Martín Berasategui and 1 star at Orobianco Calpe, now takes over the culinary direction of this new space, which will open its doors in spring 2026. The project will mark the arrival of the Orobianco group in Barcelona, in a move that consolidates its expansion and reinforces its commitment to excellence.
“It will be an exciting new phase,” Casagrande anticipates, “with a more relaxed yet elegant approach, creating a dialogue between Mediterranean and other world cuisines without forgetting our roots.” The idea, he explains, is not to replicate the Calpe model or reproduce the format of a classic tasting menu, but to offer a more open, playful, and personal experience, where diners have room to choose and enjoy themselves without constraints.
The space—currently undergoing transformation—will be designed by Estudio Astet, responsible for some of the most recognizable interiors in Spain's new hospitality sector. Their challenge: to convert the former theater into a bright, natural, Mediterranean setting where wood, stone, and warm tones reflect the group's philosophy.
Meanwhile, Oliver Peña, the chef who gave Teatro its identity and soul, is preparing to write his own story: he will open a new restaurant in the Eixample district in early 2026. His time at the helm of Teatro leaves a remarkable mark on the city, where his sensory and technical approach helped to consolidate a new language for Barcelona's haute cuisine.
In Calpe, Orobianco—a leading Italian-Mediterranean restaurant in Spain—closed its season on October 19th and will reopen next year with Andrea Drago at the helm, still under Casagrande's watchful eye. The Calpe experience will serve as a starting point for the Barcelona project, a kind of laboratory where the idea of "Mediterranean" expands beyond geographical boundaries.
In a city where big names abound, Paolo Casagrande is preparing his next move: a restaurant that doesn't seek to dazzle with fanfare, but with depth. And one that promises to unite the Mediterranean—from Calpe to Barcelona—into a single gastronomic current.
