Stieg Larsson and Javier Cercas proved to be the best selling authors at yesterday's Sant Jordi (article in Castilian). Javier Cercas was quoted as saying, "Sant Jordi is an invention by the people that no editor or publisher could invent". The Gremi de Llibreters de Barcelona i Catalunya (Booksellers' Association) declared the day a success despite gloomy predictions in the press. Imma Bellafont, the president of the Association de Llibreters estimated the turnover to be around €20 million, around the same figure achieved last year. More than 60 writers took part in events around the city including Boris Izaguirre, Luis Racionero, Lucia Etxebarria, Pilar Urbano, Morató Cristina, Jordi and Sierra Fabra Care Santos. The Asociación de Empresarios Mayoristas de Mercabarna put the number of roses sold at 5.5 million.
Spanish cinema was celebrating yesterday after several of its stars were included in the official selection for this year's Cannes Film Festival (article in Castilian). Pedro Almodóvar, Isabel Coixet and Alejandro Amenábar are fighting for the Golden Palm award and are up against other directors such as Jane Campion, Lars von Trier, Quentin Tarantino and Ken Loach. Isabel Coixet released a statement yesterday declaring it a big honour to be selected amongst directors whom she greatly admires. Her latest film is a romantic thriller and has been being filmed in Tokyo and Grácia. It stars Sergi López and Rinko Kikuchi and tells the story of a lonely girl who leads a double life. The film festival will run from May 13th to 24th.
Some of Barcelona's best restaurants have been adopting ways to combat the financial crisis and to tempt dwindling numbers of customers back into their dining rooms (article in Castilian). Âbac, which has two Michelin stars, has incorporated new menus for lunch which cost €60 or €75 and allow access to the Âbac hotel spa. In EVO, Santi Santamaria have launched a new €90 menu and plans to only open during the evenings. Moo have also reduced their prices and now offer a €45 lunch menu and plan to provide the option of half portions in the evenings. Chefs are also now replacing expensive ingredients for more seasonal and cheaper products.