Who we are

Glug is our dream come true. A place that was born from our experiences, our desires and our way of enjoying life.

We wanted a place where anyone could come to eat without rules or formalities, whether to share a few dishes with a glass of wine or to indulge in a tasting menu. A place where we ourselves would go, where we would feel at home.

Here cultures, origins and ideas mix, just like we do. We have more than 300 references of bottled wine and 6 taps to serve it directly, without pretensions, as we like.

We want you to feel at home, to enjoy yourself at the bar, to share. And to make the experience even more yours, we have a jukebox where you can choose the music you want to listen to. Welcome to Glug.

Beatrice Casella

I was born in Turin, where I earned a degree in Food Science and Technology.

Then I studied Pastry at Cast Alimenti. After an internship at a pastry shop in Prato (Florence), I moved to London and worked at the Tudor Room and the Hotel Café Royal.

I've always been a very curious person, so I never limited myself to pastry. In every restaurant where I've worked, I've rotated through all the departments, even though my training is as a pastry chef.
After London, I came to Barcelona to work with Xavier Pellicer, then to Tickets, and later to Hisop, where I started as head pastry chef and then Oriol promoted me to head chef. It was undoubtedly the most formative experience of my career.

Beatrice Casella

I was born in Turin, where I earned a degree in Food Science and Technology.

Then I studied Pastry at Cast Alimenti. After an internship at a pastry shop in Prato (Florence), I moved to London and worked at the Tudor Room and the Hotel Café Royal.

Iván García

I studied cooking at the EHTB public school in Barcelona.
After that, I did an internship at Disfrutar, and later I worked at Garrofers and Aürt. After Aürt, Bea and I went to work in Italy for a year, and when I returned, I started working at Direkte.