SonarVIP

Experience Sónar from a different angle with SonarVIP. Comfort, access and special benefits at both Sónar by Day and Sónar by Night venues.

Sónar by Day

Sónar by Night

The SonarPass VIP
includes

  • Exclusive and fast access to the Sónar by Day and Sónar by Night Venues
  • Michelin starred gastronomy in the VIP Area of Sónar by Day
  • Access to the Sónar by Day and Sónar by Night VIP Areas
  • Special access to an insider view of the shows both in the SonarClub and SonarPub VIP areas, plus to a walkway linking both
  • Free VIP bus from Sónar by Day to Sónar by Night
  • Free VIP bus from Sónar by Night to Pl. Espanya and Pl. Catalunya
  • Exclusive bar and restaurant services in both venues
  • Free cloakrooms
  • Free wifi access in the VIP areas

 

The 2-Night Ticket VIP includes

  • Exclusive and fast access to the Sónar by Night Venues
  • Access to VIP Areas at Sónar by Night
  • Special access to an insider view of the shows both in the SonarClub and SonarPub VIP areas, plus to a walkway linking both
  • Free VIP bus from Sónar by Night to Pl. Espanya and Pl. Catalunya
  • Exclusive bar and restaurant services
  • Free cloakroom
  • Free wifi access in the VIP areas

 

Restaurant
VIP Area
3 Michelin stars

This year VIP Area Restaurant at Sónar by Day will be taken over by no less than 3 Michelin starred chefs, each cooking 2 exclusive menus.

Thursday 15
Albert Raurich, from Restaurant Dos Palillos
(Elisabets, 9. Barcelona)
"Although his trajectory includes several years as head chef at elBulli, Albert Raurich's cuisine isn't defined by the elBulli style. On the contrary; Raurich has completely changed his repertoire, confirming his reputation as a courageous and imaginative chef. Dos Palillos is a high class gastronomic experience, hiding behind what appears to be a neighbourhood bar in Barcelona's Raval district, ​​right next to the MACBA museum. Its tantalising offerings are jam-packed with innovative flavours and textures, as well as a fanatical devotion to quality of produce. Creative Japanese cuisine with some Thai influences, and wider oriental trends that are impossible to label. Albert is an unrivalled chef playing with nuances in acidity, spice and umami, and is inspired by his own rapaciousness and tastes."
Philippe Regol, Observación Gastronómica

Friday 16
Víctor Quintillà, from Restaurant Lluerna
(Rafael Casanovas, 31. Santa Coloma)
"Thanks to Victor's work in the kitchen, the Lluerna restaurant in Santa Coloma de Gramenet has been placed firmly on Barcelona's gastronomic map (no small feat for a restaurant located on the city's outskirts). Quintillà has succeeded by striving with humility, defending local producers and seasonal food, while championing KM 0 and the slow food movement,  and bringing science into the kitchen. Together with Mar Gomez, he is about to launch the new Lluerna, as well as the smaller restaurant 'Verat'. His is passion for food in its unbridled form."
Pep Palau, Fòrum Gastronòmic

Saturday 17
Xavier Pellicer from Céleri
(Marimón, 5. Barcelona)
"Xavier Pellicer is the very definition of a modern chef. Possessed of what the French term tour de main - a mastery of motion that allows him to elevate any food that he prepares to the highest category, however simple it may first appear. The very sophistication and skill that Pellicer has applied for years in the kitchens of internationally renowned high-end restaurants, he has now brought to the new restaurant 'Céleri'; astutely reading present and future food trends and creating a healthy, produce focused and relaxed endeavour where the vegetable is the star."
Toni Massanés, Fundació Alícia


In collaboration with Josper