Sergi Palacín, a Catalan chef who spent ten years in Thailand, has returned to his roots in Cambrils to open Hiu, a unique restaurant that combines the bold flavors of Thai cuisine with Mediterranean ingredients. Located in the heart of Catalonia, Hiu stands as a distinctive culinary destination on the Costa Daurada.
A Chef’s Journey: From Thailand to Cambrils
Originally from Barcelona, Palacín’s family moved to Cambrils when he was young due to his parents’ work as surgeons. Although he spent much of his career in Thailand, working as head chef and head of R&D at the renowned Gaggan restaurant, he returned to Catalonia to launch his own culinary venture in the town he calls home.
Palacín’s years at Gaggan, a Thai restaurant with Indian roots, have heavily influenced his cooking style. Now, he brings that expertise to his restaurant, Hiu, offering a genuine, creative take on Thai haute cuisine while incorporating local Mediterranean ingredients. After two years in business, Hiu has become a standout restaurant in the region, offering both traditional and creative tasting menus.
A Fusion of Cultures: Traditional and Creative Menus
At Hiu, diners can enjoy two distinct menus. The traditional menu highlights familiar flavors, while the creative menu allows Palacín to experiment and innovate. Drawing inspiration from Thailand, Japan, Korea, and India, Palacín’s dishes are a celebration of diverse culinary techniques, with a heavy emphasis on local Mediterranean produce.
Fermented foods are a central theme at Hiu, with the chef showcasing his mastery of preservation techniques. One of the most popular dishes includes a trio of solid ferments paired with a liquid ferment—a kefir water with raspberry. The solids feature an unexpected combination: nigiri of koji with caviar, pickled sea fennel in tempura with canyut from the Delta, and a temaki of cured meat with Catalan kimchi, which incorporates romesco and calçot.
A Commitment to Local Produce and Sustainable Practices
Palacín’s use of local produce is a defining feature of Hiu. Much of the restaurant’s ingredients come from nearby sources, including vegetables from Verdcamp, a regenerative farm just ten minutes from the restaurant. He is even exploring the use of edible flowers and “weeds,” challenging traditional culinary conventions.
The seafood at Hiu is sourced from Cambrils, known for its excellent fish market, and plays a prominent role in many dishes. Palacín’s dedication to sustainability extends beyond sourcing to his cooking methods. At Hiu, fish are prepared using every part of the animal, ensuring minimal waste and maximum flavor.
A Welcoming and Motivated Team
The open kitchen at Hiu reflects Palacín’s commitment to transparency and sustainable practices. It allows guests to see his highly motivated team at work, driven by enthusiasm and ambition. This summer, Palacín’s sister, Judit, will join the team after completing her sommelier studies, further expanding the restaurant’s expertise.
The restaurant’s name, “Hiu,” translates to “I’m hungry” in Thai, a language Palacín uses to communicate with his wife, who is from Thailand. The menu offers two options: the classic menu, which costs 50 euros and is popular with locals, and the creative 14-course tasting menu, priced at 80 euros. Both offer a delicious, immersive experience that highlights Palacín’s unique culinary vision.
A Passionate Chef’s Dedication
Palacín’s dedication to his restaurant is evident in every aspect of Hiu, from the innovative dishes to the warm, welcoming atmosphere. He is so committed to his project that he lives above the restaurant, working tirelessly to grow his business and perfect his craft.
Hiu’s logo features the tree of life, symbolizing Palacín’s roots in Cambrils and his growth as a chef. Despite initial skepticism from locals when he began the restaurant’s construction, Palacín’s hard work has paid off. Today, Hiu is a beloved dining destination, with diners eager to experience the bold fusion of Thai and Mediterranean cuisine.
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