10th anniversary of Teresa Carles Barcelona
Thanks for being there. We love you veggie much!
Enter here to see the article and the special video of the 10th anniversary of Teresa Carles Barcelona.
We love you veggie much!
Teresa Carles is one of the leading vegetarian restaurants in the country. Our Chef in Charge, Teresa Carles Borrás, with more than 40 years of experience behind the stove, proposes an offer based on a constant desire to explore andnnovation within the category of vegetarian restaurants to surprise both vegetarians and non-vegetarians.
Dishes of the day
Your best option to eat from Monday to Friday (not holidays) Every week, we renew the offer incorporating seasonal foods and dishes that you can also enjoy on the menu. Don't stop trying the desserts!
Fresh Bar
Every day we cut up to 50 top quality ingredients, fresh and local, to prepare the best breakfasts, salads, natural juices, desserts, coffees and infusions. And since everything is fresh and there is neither trap nor cardboard, well we teach it yetour customers in the “show cooking” mode.
Chef Teresa Carles Borrás
"I realized that my way of understanding vegetarianism was much more hedonistic and inclusive: I simply considered a vegetarian cuisine that everyone could enjoy (...)"
Excerpt from Principles of Vegetarian Cuisine by Teresa Carles. Available in Restaurants.
Space
Five large arches distinguish the Teresa Carles façade, all of them glazed onto a wrought iron structure painted black. Inside, a space with tables and solid oak parquet, a false ceiling with an adjustable lighting pit and a cA combination of vintage and modern furniture welcomes you to the fascinating world of Teresa Carles' kitchen. A space that combines an attractive and handcrafted design.
It's healthy. It is tasty. It is sustainable.
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We prioritize seasonal products
It not only prolongs the maturation of the food in the plant to the maximum and avoids its passage through refrigeration chambers, but also its transport over long distances. This improves the traceability of food, reduces energy expenditure and tAlso pollution (emission of gases, material for packaging or warehouses, among others).
Producing and consuming seasonal vegetables and fruits also contributes to respecting the social environment: when we buy directly in the area ofproduction, we benefit local commerce and indirectly promote the activity of the small farmer. -
Renewable energy
To contribute to the achievement of goal 7 of the SDGs, Flax & Kale sources 100% of energy that comes from renewable and inexhaustible sources. Our suppliers must certify a 100% green energy source. This energy comes from: eWind energy, photovoltaic solar energy, energy valuation (from waste), biogas, biomass and hydraulic energy.
