When Zoë Paskin first walked the streets of Barcelona more than two decades ago, she couldn’t have imagined returning to shape part of its contemporary culinary scene. Now, alongside her brother Layo and their award-winning Studio Paskin, she has done just that.
Lora—their first opening in Spain—is nestled inside SLS Barcelona, the striking new hotel by Ennismore. Mediterranean in spirit but globally informed, the restaurant blends the golden-age glamour of Beirut with the relaxed elegance of Barcelona’s coastline. From the open courtyard to the theatrical kitchen, Lora is a space where light, texture, and flavour all play their part.
We caught up with Zoë and Layo to talk creative process, culinary storytelling, and what it means to bring their London roots to the shores of the Mediterranean.
Lora is Studio Paskin’s first opening in Spain. How did the opportunity come about, and in what ways did being in Barcelona shape your approach to the project?
— The opportunity grew out of our previous collaboration with Ennismore on Gleneagles Townhouse in 2021. It was a highly collaborative and creatively aligned experience, so when the chance to work together again in Barcelona came up, it felt like a natural next step.
For Zoë, it was also a bit of a personal homecoming—she lived in Barcelona just over 20 years ago, so there was a real emotional pull to return and contribute something meaningful to the city’s hospitality scene. That connection shaped our approach from the very beginning; we wanted Lora to feel truly aligned with Barcelona’s vibrant energy.
Could you walk us through the early stages of bringing Lora to life—what were the most rewarding and most challenging moments?
— In the early stages, a lot of the focus was on how to translate two rich inspirations—Barcelona and the golden-age glamour of Beirut—into something cohesive and tactile. We were thinking about tone, texture, light, and how to create a space that felt open and full of energy without losing warmth or intimacy.
On the culinary development, we looked to our London restaurants—The Palomar and The Barbary—for inspiration, especially in how they celebrate bold, fire-led cooking. But we knew Lora should be rooted in its surroundings, so we built the menu around exceptional local produce. Barcelona has such a strong food identity, and it was important for us to honour that while also bringing our own perspective to the table.
The interiors are both grand and intimate—how did you strike that balance in the design?
— We love spaces that feel generous in scale but still offer different scenes throughout—each with warmth and a sense of invitation. With Lora, the central courtyard gave us a natural structure to build around, while the use of materiality—rich tones, warm lighting, greenery—helped bring intimacy into the plan. We wanted people to feel a sense of energy and occasion as they arrive, but also completely at ease once they settle in.
And lastly, what’s your personal favourite on the menu?
— The sea bass crudo is definitely one of our favourites. Being in Barcelona means we’re lucky to have access to some of the freshest seafood around, which really shines through in this dish. The Moscatel vinaigrette adds a subtle sweetness, the navelina oranges bring a gentle brightness, and the pickled fennel gives it a nice touch of contrast. It’s simple but full of delicate, balanced flavours that feel very true to the Mediterranean.
Lora is open now at SLS Barcelona, a coastal property in the city’s Port Fòrum neighbourhood.
