Joan Capilla

Chef at L'Algadir del Delta (Poblenou del Delta, Tarragona, Spain)

In love with his environment, Joan has always been committed to Catalan cuisine and the gastronomy of the Ebro Delta, introducing new products to complete his recipe book.

Joan Capilla, who has a degree in sports science and a diploma in tourism, created L'Algadir del Delta as his final year project. His aim was to live and work in the Ebro Delta, and what better place than the village of his maternal grandparents, the beautiful colonial village of El Poble Nou del Delta, formerly known as Villafranca del Delta.

Later he continued his training at the Escola de Cuina de Villaretiro and took a course in avant-garde cooking at the Basque Culinary Centre. He also trained at the Espai Sucre school, in the restaurant desserts course. Finally, he trained at the Basque Culinary Centre in the first promotion of sustainable restaurant management. One of his passions was to become a sustainability manager for restaurants.

In 2009, L'Algadir was the first hotel in Catalonia to obtain the European Ecolabel, in 2017 it was awarded the Bib Gourmand by the Michelin Guide and in 2024, what for Joan is the best recognition, the Michelin Green Star.