Genís Prat

I worked for years at the fish market near the port, so I know Catalan seafood dishes from the supplier's side rather than the restaurant menu. On my call I lay out a few ingredients on a board and explain what makes each dish specific to this coast. At Port Vell I walk the boardwalk toward Maremagnum, explaining how the old industrial port became the marina it is today. I keep the call detailed and the walk relaxed, since they suit different moods entirely.