Ariana Díaz Celma

Many were sad when Semon’s announced it was closing down a couple of years ago. Few people in Barcelona were happy with the fact that one of the city’s gourmet institutions was leaving after decades offering first-class produce to the most gourmet palates. Fortunately, in 2015, the brothers Paulino and Pedro Robles, who were once the key to the success of the Golden Age of Semon, took over the reins of a business they already knew by heart right after the business entered into an arrangement with creditors.

The brothers Paulino and Pedro Robles retake the management of an icon in the city

Paulino considers María Vidal – founder of this emblematic restaurant in 1962 – as his second mother. In fact, he joined Semon 18 years ago, where he was the manager for more than a decade. His brother would join him two years later and was in charge of opening the restaurant in Madrid. Years later they would open La Despensa de Laforja, which they still run, but fate has taken them back to a space that was drifting away. Their aim since they returned has always been to bring back the splendor to Semon, not only through a careful selection of gourmet products, but also through a renewed signature market cuisine, served at L’Indret, the back of the restaurant with that old school touch that makes the space irreplaceable. Chef José Sansano, formed in the Hoffman Catering School and in the kitchen of the Central Bar in the Boqueria Market, where he claims to have fed the best chefs in the city. The truth is that his knowledge of the product is effective and his recipes give a breath of fresh air to the Semon dining room, which now serves delicacies such as the warm partridge salad and pickled steaks, an exquisite lobster coke with escalivada and argan oil, the classic trinxat de la Cerdanya, a cod omelette or pork loin with breadmade at the restaurant.

Chef Jose Sansano is like a breath of fresh air on par L’Indret, the Semon restaurant

In addition to the delicatessen store with takeaway service and a renovated restaurant, Semon continues to maintain the third leg of its business, the catering service, which has also been transformed by Sansano. The Robles brothers have created a team focused on the search of small producers, as well as unique products of national and international scope; they have also recovered the restaurant’s former suppliers.

The result aims to recover lifelong customers, but also to target new generations. Semon is a project that reinterprets a prosperous past to build an equally promising future.


  • Address: C/Ganduxer, 31
  • Timetable: L-M 10:00-21:00 ı J-S 10:00-00:00 ı D 10:00-14:30
  • Phone: (+34) 93 201 65 08
  • Website: