Can Simoneta Hotel

The restaurant, recommended in the Guide Michelin has a long list of spectacular wines. More than 350 references with the best labels of the Island, special editions, singular wines, cavas and champagne, both from small local producers, as well as from the best national and international wineries.

David Moreno studied Gastronomy in his native Mexico at the ‘Le cordon bleu’, after which he dedicated himself to continue his training and discovering other types of gastronomy all over the world: in Argentina, Thailand, Japan and Canada, until he landed in Barcelona. There, he wanted to be trained as a pastry chef, which he did at the only school dedicated exclusively to desserts in the world: ‘Espai Sucre’. In Barcelona, he was a part of the kitchen team of the restaurant ‘Dos palillos Barcelona’, where he was able to walk the path down to the achievement of a Michelin star with the team.

Playing a fundamental role in the team at Can Simoneta you’ll find Nene García, a tireless and enthusiastic worker. Since the very start of this project in 2009, Nene has been searching and aiming for excellence and continuous improvement in service. As a specialized Sommelier, he’s capable of providing our dear guests and visitors with the ideal pairing and a complete gastronomic experience.