THE TRADITIONAL CATALAN COOKBOOK
In 2004, Carles, his wife Fina Navarro and their entire team closed the doors of their mythical restaurant in Horta and moved to the heart of Barcelona, to the “L’Eixample” district and the Hotel Cram under the new name of Gaig, in which their interest in blending avant-garde and market cuisine continued. In this same year, they received the Restaurant of the Year award from the Catalan Academy of Gastronomy.
In 2004 he began advising the La Cúpula restaurant of the Atlantis Bahía Real 5* GL Hotel in Fuerteventura (Canary Islands).
2005 – 2008 – 2010
The following year, in 2005, the head of the dining room, Fina Navarro, won the Best Dressed Table award from the Best of Gastronomy awards at the San Sebastián gastronomic congress.
In March 2008, the couple opened a new establishment on carer Còrsega in Barcelona, also in the L’Eixample neighbourhood, the Fonda Gaig, where many traditional Catalan recipes have been recovered. That same year, the restaurant was awarded by the Nadal Gastronomy Awards for the Preservation of Catalan Cultural Heritage.
Since 2010, Carles Gaig’s concern has led him to disembark at Barcelona Airport T-1 with Porta Gaig. His cuisine has always been adapted to travellers’ time needs. The restaurant is located in an ultra-modern building designed by Ricardo Bofill.
2013 – 2015 – 2017 – 2018
Since 2013, Gaig and Fonda Gaig have merged to produce Restaurant Gaig, where the Horta district restaurant’s beginnings are emulated. That same year, Carles was recognised by the Catalan Academy of Gastronomy for his professional career.
In all his years of profession, Carles Gaig has collaborated in numerous congresses as a speaker. The most prominent are the gastronomy congress of San Sebastián, World Gourmet Summit Singapore (2007), Alimentaria México DF and Alimentaria Barcelona. He has also given courses in several hospitality schools and universities such as the Culinary Institute of America 2006 and Harvard in 2011.
In 2015 he was advisor to a Catalan cuisine restaurant in Singapore.
At the beginning of 2017 he opened a new restaurant, Gaig a Casa, where you can buy food to take away, try his dishes at noon or organise private events with the possibility of him doing show cooking himself.
At the same time, he is also advising a new space at the El Prat Airport (T1 Air Zone).
In 2018, he opened a new restaurant with his own name and its own style in Singapore, the Gaig Restaurant.