Our philosophy

Més de Vi Restaurant "in the heart of Poblenou"

“Traditional cuisine, roots and avant-garde”
“Subtile, elegant and personal wines”
“Quality & friendly, hospitality service”
“Smooth and warm atmosphere”
These are the values ​​that motivate us in Més de Vi to work every day in terms of excellence and offer the best of a young team to our clients.Wine is part of our DNA and our passion for gastronomy completes an experience together with our tastings and food & wine pairing which we invite you to enjoy.Dishes are created to enjoy with a good wine and the best company so to feel as at home.
Unpretentious, not more than making our daily work a pleasure for senses of our customers.

Located in the heart of Poblenou’s neighborhood, we are waiting for you in Més de Vi.

El equipo de Més de Vi


Més de Vi, a shared passion

raquel riol restaurante més de vi

Raquel Riol (1977) Palencia

Diploma in Social Education came to Barcelona in 2007 in love with the Costa Brava.

Here she studied a Master in Event Management (Insa) that led her to work for almost 5 years in the Sala Apolo in Barcelona as responsible for production and events, as well as in the management of restoration projects. She continued her studies at Blanquerna (Postgraduate in Cultural Management) and her passion for restoration led her to a training with a Postgraduate in Restoration Management at ESHOB in order to reach her own business.

With extensive experience in the sector, since from a young age she combined her studies with work in Hostelry, she has worked as a maitre among others with Albert Adriá.

Her interest in the world of wine, leads her to a course in Wine Management and Technique in Hoffman, where she meets David Perramón.

The synergies make them cross paths professionally and by end 2015 she has the opportunity to be partner and co-owner of the Mesdevi restaurant with the aim of promoting and positioning the business in Barcelona.

"The experience, the knowledge within the sector and the ability to overcome are the key values ​​to work in the pursuit of excellence"

Tenacious, her goal is to seek the satisfaction of customers and grow together with her team in professionalism and enthusiasm.

david perramón restaurante més de vi

David Perramón (1977) Barcelona

Sommelier graduated in CETT school (2010), starts his professional life in financial departments of several international companies followed by his studies in Economics at the University of Barcelona before deciding to start a personal project with the opening of the DVI wine store in year 2009.

The search for direct contact and his obsession to know customer satisfaction leads him to open the Mesdevi restaurant a few years later. Sommeliers such as Isabel Brunet of Monvínic, being a reference for him, are an inspiration in their approach to the project that is reflected in a wide selection of wines by the glass and a demystified wine approach to the customer.

"I conceive Mesdevi as a gastronomic space where people come to enjoy different tasty dishes and in the best company, closing the circle with a careful selection of wines"

together with his team food & wine pairing events and thematic tastings. This position allows him "to enjoy with the satisfaction that the client shows when you have been successful with the recommendation. That is the basis of good service"

Its goal, is to continue making discover the wines that will make customers enjoy.

Sergio Flores (1982) Chile

Defines himself as self-taught. Personal needs led him to work the traditional cuisine in Fraga (Huesca), there started his passion for cooking.

He decided to train professionally in Hostelry Schools of Barcelona (Bellart, CETT and Hoffman).

He has gone through different cuisines; with chef Jean-Luc Figueras among others, who enriched his professional experience.

Sergio enjoys traditional and avant-garde cuisine.

He gets inspired by books by great Chefs worldwide.

"I enjoy making great dishes with humble ingredients; for me, this is cooking."

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