Who we are
This is not just about food.
Joan is obsessive about detail, curious to excess, and a bit stubborn. Just enough to set up a restaurant that doesn’t look like any other.
This is how Heterocromía was born: a cuisine with two faces, like him. One more street, fast and wild. The other is more thought out, more risky, more his own.
Here what rules is intuition, the product and the moment. That’s why there are arepas with espencat. That’s why there are cheek baos with truffle parmentier. That’s why there’s nothing conventional about the smash burger -because Joan doesn’t know how to do anything by halves.
No molds. No labels.
Just a guy hungry to tell things through fire.
We don’t fit in… and we love it.
If you don’t either, this kitchen is your home.
Welcome to Heterochromia.
Cooking in black and white
Heterochromia is contrast. It is balance between extremes.
It is a cuisine that does not conform to a single voice. It mixes the street with technique, the crunchy with the delicate, the fast with what needs slow fire and time.
Street flavors such as arepas, patacones, espencat, quesadillas or a smash burger that breaks any mold coexist.
And also dishes that go beyond: cheek baos with truffle parmentier, rice dishes with prizes in the backpack and off-menu creations that change according to the day, inspiration or whim.
We cook in black and white, yes.
But it’s the contrast that matters.
That’s where the magic happens.
