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Monday to Sunday from 1:00 p.m. to 5:00 p.m.
El Paradís was the group's first restaurant in 1979. One of the first vegetarian restaurants in Spain and the first in Lleida. It was here where our chef Teresa Carles began her professional career and has become the origin of ourThis reason for being. Its doors were closed to open in 2015 those of Teresa Carles in the same city that had seen her grow up. More modern, with an always innovative offer but with the essence of what was our little Paradís.
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!
"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.
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.
In the center of Lleida, in Ricardo Viñes Square, you will find our restaurant with high ceilings, exposed work and a combination of vintage and modern furniture that welcome you to the fascinating world of Teresa Carles' cuisine. A space thatl like its Barcelona namesake, it combines an attractive and handcrafted design.
Don't forget to enjoy your favorite dishes outdoors on our terrace.
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.
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.
