ONA creates ephemeral food experiences in special places and empowers the creativity of young chefs. They like to partner with the highest quality of local and sustainable producers to provide an exceptional experience to their guests.
A new restaurant concept
ONA means wave in Catalan – Founded by chef Luca Pronzato, formerly from Michelin star ‘Noma’ Copenhagen, ONA is a community of chefs, food producers, and winemakers that all ride the wave together along a flow of exciting events.
They create ephemeral experiences in unexpected places and restaurants. They redesign them and create an atmosphere, providing a new team, new chefs and a new identity.
ONA wants to empower young chefs in defining the art of food and wine. They recognize chefs’ desires for seasonal, short-term residencies, and we fully liberate the artistic expression of young chefs without ever forgetting that the real goal is providing a meal that guests adore.
” We support food producers and their ways of farming. We support winemakers and their lifelong success stories.
ONA is the celebration of this community of talents and producers, all reunited to create a culinary experience that is memorable for the guests, always different and always unique.