The Barcelona EDITION announces a new culinary partnership with Chef Xavier Pellicer focused on plant-based dishes
Available now until the end of April, Bar Veraz launches 4 new plant-based dishes in collaboration with Chef Xavier Pellicer and his organic and sustainable cuisine
The Barcelona EDITION is delighted to announce a new culinary partnership at its ground-floor restaurant Bar Veraz with four new dishes added to the menu. The collaboration with local chef Xavier Pellicer shares a common interest with Bar Veraz, to use organic and seasonal products focusing on the freshest ingredients.
Xavier Pellicer is a leading chef in organic and sustainable gastronomy worldwide, and is the founder of his eponymous restaurant Xavier Pellicer, recognised by the We’re Smart Green Guide for two consecutive years as the best vegetable restaurant in the world. Pellicer focuses his work on fresh, organic, biodynamic and local produce, basing his cuisine on seasonal vegetables.
Bar Veraz, headed up by The Barcelona EDITION’s executive chef Pedro Tassarolo, has always defined itself by offering its guests and locals an honest, unpretentious, market cuisine. Its new winter menu showcases the essence of Spanish and Mediterranean cuisine with affordable dishes to share with family and friends, while respecting local traditions and highlighting the flavours of the freshest ingredients from the neighbouring Mercat de Santa Caterina.
Pellicer and Tassarolo have worked together on four dishes inspired by the 4 elements of biodynamics: air, fire, earth and water; translated into the gastronomic world as root, fruit, leaf and flower, producing a unique representation of the vegetable, and showcasing Xavier Pellicer’s signature cuisine.
For the flower element, there is the delicious cream of organic artichokes from El Prat with almond foam and melanosporum truffle; for the root, a celeriac millefeuille and melanosporum truffle. The fruit element is the hero dish from Xavier Pellicer’s restaurant and the only dish that will be available at both restaurants. This dish comprises ofpickled vegetables (a variety of mini artichokes, radishes and broccoli, among others), and grapes, accompanied by spinach cream. Finally, for the leafy element, a cabbage press with dried tomatoes, capers, lemon confit and roasted onion juice. Each dish can be accompanied with a special pairing of organic, biodynamic and natural wines chosen by Pellicer.
Bar Veraz is open daily from 11:30am to 11pm