Sophisticated Tradition
At Can Marlau, we honor the rich Catalan culinary tradition, elevating it with sophisticated and creative touches to offer you a unique gastronomic experience.
Our passion
Unforgettable moments at CanMarLau, a culinary passion that captivates your senses. Enjoy carefully prepared dishes, exceptional service and a welcoming atmosphere. Come and experience the magic of Can Marlau.
CanMarLau
At Can Marlau we are a gastronomic restaurant located in Barcelona, where passion for cooking mixes with tradition and culinary excellence. Our history goes back to years of experience and learning in some of the best restaurants in the world.
Our founder, Ferran Soler Ferrer, began his career in the world of hospitality at CETT, and since then he has taken his talent to cities such as London and Paris. His passion for authentic and quality cuisine led him to delve into the world of Catalan gastronomy, working in renowned establishments such as El Bulli and El Celler de Can Roca.
In October 2022, Can Marlau opened its doors as Ferran Soler's first own restaurant.
Here, we combine the knowledge we have acquired over the years with our vision of a Catalan home-style cuisine and refined tapas. Our goal is to offer a unique culinary experience, where product quality and culinary technique merge to create unforgettable dishes.
Our menu reflects a passion for authentic flavors and seasonal ingredients. From our exquisite breakfast forks to our spoon dishes and our creative tapas, each creation is designed to delight diners and awaken their senses.
Our team is committed to providing you with exceptional service, where every detail counts to make your visit memorable.
Ferran Soler
Renowned chef with a passion for culinary excellence and a deep love for tradition and seasonal ingredients. With a solid background in hospitality, he embarked on a journey that took him from prominent establishments in London and Paris to iconic restaurants such as El Bulli and El Celler de Can Roca. His dedication to his craft leads him to become a humble and respected chef, and now he brings his experience and love for gastronomy to his own project, where he shows the values of PRODUCT, TRADITION and SEASONALITY.
CETT
Ferran Soler Ferrer, began studying hospitality at the CETT from 1996 to 1999.
After completing his studies, he headed to London and Paris to continue his education and professional experience.
EL BULLI
He had the opportunity to do an internship at El Bulli, where he worked for a full season and had the possibility to return the following year for another month.This experience was incredible for him.
During this period, he also did another internship at El Celler de Can Roca, a restaurant that he will always hold in his heart because of the treatment he received.
Saüc
Afterwards, he worked for 6 years at the Saüc restaurant in Barcelona, where he learned and became the humble cook he is today.
Paral·lel
Finally, thanks to his wife and Albert Adrià, he joined the Barcelona Parallel neighborhood project
Bodega 1900
Chef at Celler 1900
Tickets
There he was the second chef at Tickets and head chef at his beloved Bodega 1900
The team
Ferran Soler
Founder and head chef, Ferran, is the heart of Can Marlau. With his creativity and culinary skill, he delights our diners with innovative and tasty dishes. His passion for gastronomy is reflected in every detail of his creations, offering a unique culinary experience.
Daniel Molina
Talented cook and kitchen assistant at Can Marlau. With his skill and dedication he contributes to the team with his experience in preparing delicious dishes. Their passion for authentic flavors and fresh ingredients is appreciated in every bite that leaves our kitchen.
Zetkin Lian Chung
Front of House Manager, passionate about hospitality and taking care of our guests. With her warm and attentive nature, she strives to make everyone feel welcome and comfortable, contributing to the warm and relaxed atmosphere of our restaurant.
Adrià Pont
With over 10 years of experience in hospitality, he grew up surrounded by the world of family-run restaurants. It was in London, however, where his passion for the profession truly took root. For him, Can MarLau is a project that celebrates traditional, seasonal cuisine, prepared with care and passion. He is proud and delighted to be part of a team that shares this philosophy.