Pere Carrió LLucià
Pere Carrió bases his gastronomic proposal on the application of knowledge about sustainable food that has been the driving force behind his professional career. A member of Slowfood Barcelona since 2011, he advocates for a diet primarily based on vegetables as a key element in reducing ecological impact, and cooperation and coordination with producers as the main strategy to promote a good, clean, and fair production model.
Gatblau restaurant
C/ del Comte Borrell, 122, L’Eixample
08015 Barcelona
T. (+34) 933 256 199
info@gatblaurestaurant.com
Lunches from Wednesday to Saturday from 1:00 PM to 3:30 PM (dining room until 5:00 PM) and dinners from Tuesday to Saturday from 8:30 PM to 10:30 PM (dining room until midnight, Fridays and Saturdays until 12:30 AM).
Prices: 25-45€
In 2020, it was awarded the title of the best vegetarian restaurant in Spain. With this headline, stay tuned to read the rest: without giving up offering ambitious, surprising, and rich in nuances cuisine, Gatblau has remained a sustainable and healthy cuisine restaurant since 2011, focusing on local, seasonal products obtained from fair trade.
Their vegetable cuisine, besides offering a wide range of original, author, and healthy dishes, works from the origin of the product hand in hand with local organic farmers who recover old varieties and even cultivate some specifically for the restaurant. Reinforcing the argument that many doctors, governments, and world organizations recommend, they start from vegetables but do not exclude fish or meat in their creations. As a novelty, they have included a decanter to serve their natural wines; a practice that reduces up to 1400 kg of glass generated in a year.
Recipes:
