Xalet de Montjuïc is not only a reference site for his excellents views, is also recognized for his Mediterranean cuisine.
Jordi Angli began his training at the prestigious Escola d’Hoffmann Hostaleria Barcelona, the first student in the history of the school recommended to “stagier” for a 3 star Michelin restaurant, the CôteSaing Jacques de Joigny, besides attending classes master chefs such as Carme Ruscalleda, Carles Gaig, Nandu Jubany, Alain Passard or Joel Robuchon, among others.
1998 holds the position of second chef at Georges Blanc (3 * Michelin) restaurant dans la Bresse Vonnas, to take responsibility later as chef by Hoffmann and Cinc Sentits service restaurants with a Michelin star.
Creative and multifaceted, his passion for cooking has allowed him to work, throughout his career, with different gastronomic radio and television magazines and also lecturing and promoting cooking festivals, shows and food festivals.
Among its specialties you can taste dishes like cannelloni rap and prawns with cream crustacean, thai red curry with coconut and prawns robellones or the famous steaktartar the Xalet.
Jordi Anglí cuisine is characterized by merging Catalan cuisine with modern touches.