Ramon Cabau

At an entrance to Barcelona’s La Boqueria market, a sculpted relief depicts a man lifting his straw hat in greeting. The inscription identifies Ramon Cabau, a restaurateur whose close relationship with the market made him one of its memorable personalities.

Born in 1924, Cabau became known through Agut d’Avinyó, a restaurant in Barcelona’s old city. Its reputation rested on careful attention to ingredients and a dining experience that helped establish its place in the city’s gastronomic life.

La Boqueria was central to that work. Cabau visited early in the morning to select ingredients, developing relationships with the traders who supplied his restaurant. His recognizable hat and bow tie became familiar sights among the stalls.

Those visits connected the restaurant table with the knowledge of market sellers. Choosing fish, vegetables, and other provisions involved conversations about freshness, availability, and seasonality. Cabau’s presence made that relationship between market and restaurant particularly visible.

His association with La Boqueria continued after he stepped away from running Agut d’Avinyó. He cultivated produce and supplied market traders, remaining connected to the exchange of food that had shaped his professional life.

Cabau died in 1987. The market later honored him with the relief, preserving his familiar greeting beside its entrance. It remembers a restaurateur through the place where he selected ingredients, maintained friendships, and participated in Barcelona’s daily food culture.