Kay Kebab: The new PRO vision by Karmina

Kay Kebab: The first wood-fired kebab in Barcelona

Barcelona welcomes Kay Kebab, the city's first kebab restaurant to use wood fires. Located in Plaça Letamendi, Kay Kebab offers a menu that elevates the döner kebab with a carefully designed menu and authentic cooking.

Behind this innovative project is Valentin Ludwig Mörschel Guirado, a chef with more than 18 years of experience in the luxury hospitality industry, who has returned to his hometown to change the perception of the kebab.

Kebabs of the world: tradition and innovation

Kay Kebab presents a selection of gourmet kebabs that combine tradition with an innovative touch. Among its highlights are:

Original Berlin 1972 → A tribute to the classic Berlin döner.
Tandoori → Tandoori masala marinated meat with mango chutney.
Catalan → Wood-fired escalivada, tomato, piparras, aioli, and romesco sauce, fusing Mediterranean flavors with the essence of the kebab.

The wood-fired oven is the centerpiece of Kay Kebab, providing an unparalleled and authentic flavor to each preparation. This traditional method not only enhances the nuances of the ingredients but also reflects the restaurant's commitment to high-quality artisanal cuisine.

"I wanted to offer a simple product, but with the same dedication and passion that I saw in haute cuisine.", explains Mörschel Guirado, who was inspired by the best kebab techniques during a trip to Türkiye.

From haute cuisine to reinvented kebab

With a distinguished career in luxury hotels such as The St. Regis Moscow, Kempinski Hotel Das Tirol, and Waldhaus Flims in Switzerland, Mörschel Guirado has decided to bring all his experience to Kay Kebab. His goal is to transform the kebab into a carefully curated culinary offering, without losing its original essence.

In addition to the in-house experience, Kay Kebab offers delivery and takeaway services, allowing customers to enjoy their dishes without leaving home.

Kay Kebab, a brand created by Karmina

Kay Kebab is a brand developed by Agencia Karmina, one of the longest-established companies in the restaurant and gastronomy sector in Barcelona, with projects such as Boca Grande, Pizzamarket, Greensland, AN Grup, and UDON.

According to Claudia Gonzalez, head of Karmina's food team, "the creation of a brand and universe like Kay reinforces our commitment to branding services and community building."

The team has developed a comprehensive strategy for naming, branding, restaurant design, communications, opening, events, and press, consolidating Kay Kebab as a brand with its own identity in Barcelona's culinary scene.

AUTHOR

Arnau Sanz Ardanuy

CEO of Karmina since 2015, an agency with more than 500 projects and offices in Barcelona, Madrid, and Buenos Aires. Since 2019, he has been an investor in purpose-driven businesses in e-commerce and restaurants. In 2024, he founded Utopiq, a consulting firm specializing in sustainability, people, and knowledge. Passionate about marketing, trends, and impactful collaborations.

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