For a modern restaurant, it is no longer enough just to have a creative chef, or good service, or delicious food. No doubt, this is the background. But now, to be at the forefront, you need to follow the trends of sustainability and take it real seriously.
More and more restaurants are betting not only on the taste of the dish, but also on what products are used and how they get to the plates. And after the last October Gastronomic Forum in Barcelona, where the main focus was on environmental friendliness, there are much more such restaurants.
For us at ALÀBRIGA, the idea of selecting the “right” products has always been very important. Our customers can be sure that they will get the freshest, highest quality products that were carefully selected by our chef Xavi Perera.
We can also recommend some other sustainable places that are easily accessible from our hotel. For example, the Hisop restaurant, where chef Oriol Ivern is in charge of the kitchen, and Les Coles by Fina Puchdevall, or Xavier Pellicer, a vegan restaurant in Barcelona named after the chef.
Julia Chesnokova for Hotel Alabriga