Our Story
A decade of quiet Mediterranean cooking.
AURA opened in 2014 with eight tables, one wood fire and a single rule: let the ingredient speak first.
Philosophy
Three rules.
No exceptions.
Produce first
We choose our farmers and fishermen before we write the menu. The plate follows the season — never the other way around.
Restraint over abundance
Three ingredients, considered carefully, will always outshine ten arranged hastily. We remove until only the truth of the dish remains.
Hospitality is the dish
Light, music, the weight of cutlery, the temperature of bread. Cooking is only one part of how we feed you.
Sourcing
From farms we know by name.
Olive oil from a single grove in Empordà. Tomatoes harvested at dawn from the Aurelio family plot in Tarragona. Fish brought directly from the Llançà market — never more than a few hours from sea to plate.
- · Empordà oil
- · Costa Brava catch
- · Penedès wines
- · Garrotxa cheese
- · Heritage tomatoes
- · Wild herbs
Chef Mateo Aurelio
A cook before he was a chef.
Mateo grew up in his grandmother's kitchen in Cadaqués, where lunch began at the market and dinner ended with stories at the table. After years in the kitchens of Osteria Francescana and Mugaritz, he returned home to open AURA — a love letter to the table he was raised at.
"A great restaurant
is a great act of hospitality."
— Chef Mateo Aurelio