Michelin-Starred Deliranto Chef Pep Moreno Relocates from Salou to Andorra

Pep Moreno, the Tarragona chef behind the Michelin-starred Deliranto, is transferring his restaurant from Salou to Andorra la Vella's Grand Plaza Hotel & Wellness, with plans to open during the second half of 2027.

The project, which secured its first Michelin star in 2019, will adapt its author-driven cuisine—blending creativity, experience and narrative elements—to Andorran territory, emphasizing mountain and local products. "Deliranto changes scenery but not its story," Moreno said, describing the shift as a continuation of his approach rooted in creativity, emotion and surprising diners.

Ahead of the full opening, the hotel will introduce a more casual version of Moreno's offerings from spring 2027, providing an initial taste of his work in the Principat. Moreno will also assume the role of executive chef for Plaza Hotels & Resorts, the group owning Grand Plaza, to oversee culinary evolution across its properties.

The announcement aligns with earlier details of the relocation: Deliranto in Salou closes October 31, after which Moreno leads kitchen upgrades at Grand Plaza starting December. He will oversee gradual changes, beginning with group menus and testing during Christmas, while rebranding the ground-level Instants as a casual "little brother" to Deliranto. That space, set for a brief closure between February and April, will offer tapas from €3-4—including adapted past Deliranto dishes—up to €60-70 tasting menus, €20-30 plates, and drink options.

Moreno, from Valls and a Cambrils hospitality school graduate with experience at elBulli, El Celler de Can Roca and alongside Juan Mari Arzak, selected Andorra for its skiing and lifestyle over alternatives in Cádiz, Málaga, Tarragona or Reus. He plans a permanent move soon and recently chaired Andorra's Young Mountain Gastronomy Talents Award jury, viewing it as a potential talent source. The partnership, revealed Monday by Moreno and Grand Plaza CEO Israel Martínez, positions the Fener hotel's five-year luxury transformation as a "national project." Though the move means forfeiting current Michelin and Repsol awards, Moreno aims to reclaim them while displaying past honors. He retains his recent top chef recognition and anticipates carrying over Salou's demand, where tasting menus booked two weeks ahead.