Jordi and Gemma created Esbioesfera in 2011 at Cardedeu (Vallès Oriental), with a desire to raise awareness of the importance of local, organic food through their eco-vegetarian restaurant and school of self-sufficiency.
For them, the main objective is to convince the people who pass by, that it is possible to eat without meat and fish and feel completely satisfied, as well as eating healthily, and helping to save the planet from the very table at which one is sat. Whether it is the meals they cook, the vegetable garden they cultivate, or the courses they offer, they are constantly raising awareness of such issues.
Carrer Lluís Llibre 29, barri centre de Cardedeu
Tel. +34 627333829 (Gemma)
Open from April till the beginning of October
April and May: Lunchtimes Thursday till Sunday
June and September: Lunchtimes Thursday till Sunday, plus evenings Fridays and Saturdays
July and August: Lunchtimes and evenings Thursday till Sunday
Outdoor seating for 34 people. Indoor space for 20 people, only in case of extreme weather conditions.
Fixed menu price: from 12 to 22 Euros, all inclusive.
Preu menú: de 12 a 22 euros, tot inclòs.
Esbiosfera eco-vegetarian restaurant.
Located right in the centre of Cardedeu (44km from Barcelona), Esbioesfera has become a hub for local, organic culture. It has a unique and peaceful setting, with an outdoor terrace underneath a living-willow pergola. On the same premises, they cultivate more than 40 varieties of tomatoes in a 1000m2 vegetable garden. Inside the house, all sorts of courses and workshops take place, ranging from organic gardening, bee-keeping and permaculture, to bread- and beer-making, via basketry, woodwork, dress-making, and Transition Town courses.
Zucchini carpaccio with diced beet, carrot and red onion from our garden with small cubes of sour apple all marinated with apple cider vinegar and crispy hazelnut bold from Can Galderic
Small spelled veggyballs and chickpeas from Gallecs and whole wheat coca with baked vegetables and xiitake from Bolet ben Fet
Small spelled and chickpea meatloaf from Gallecs with carrot, onion and goat cheese from Can Bordoi with brewer’s yeast amd sage and tomato sauce with oregano. Whole wheat cake with local baked vegetables, xiitake mushrooms from Bolet ben Fet and rosmarine oil
It is made with a mixture of monyato and peanut pumpkin, refreshed with orange and its skin, seasoned with spices of the East and crumble of dried fruits on a base of integral spout flour.