The perfect project to showcase the gastronomic vision of chef Kaya Jacobs and Winemaker Joan Ramon Escoda.
Joan Ramon and Mari Carme launched Escoda-Sanahuja winery in 1997, embarking on a new life project. The winery grew from their dream to create naturals wines utiliziing biodinamic agriculture. Now, the next step is Tossal Gros , a restaurant within the winery that continues the philosophy of sharing a natural approach to gastronomy, using local products.
Kaya Jacobs is a self-taught chef, originally from the United States of America. Jacobs has been cooking professionally for 16 years, starting his career in San Francisco, California before spending one year in Japan, and finally arriving in Barcelona in 2008.
Tossal Gros is the perfect project for Jacobs, surrounded by nature, which serves as his inspiration to continue evolving his honest cuisine.
In Tossal Gross mainly we work with the wines from our winery Cellar Escoda-Sanahuja, but we offer as well a good selection of natural wine-makers from all around. Matassa, Le Coste, Pheasant's Tears, Mendall, Simon Busser... and so on!