A rich, silky ganache made from 70% dark cocoa and organic coconut cream. It's finished with a generous drizzle of spicy extra virgin olive oil and a few flakes of Maldon sea salt. A refined version of contrast.
Tips from diners
The olive oil quality really makes this dish. It's hardly sweet at all, but incredibly satisfying. A must-try.
We treat the humble leek with the reverence of a premium cut of meat. It's flame-roasted until smoky, then finely chopped and marinated with a high-quality hazelnut emulsion. Served with toasted brioche shards and fresh seasonal herbs. It's an explosion of earthy and sweet flavors.
Tips from diners
An absolute mandatory order. You won't believe it's just leek. The texture is very surprising and the hazelnut flavor is perfectly balanced.
We use only organic Bomba rice and a concentrated 100% vegetable dashi. The selection of mushrooms changes weekly based on what our foragers find in the Pyrenees. It's finished with a touch of local cold-pressed oil instead of butter, keeping it light but rich.
Tips from diners
One of the best risottos in the city. The flavor of the mushrooms is incredibly intense. It's vegan but feels very decadent.
Cardoons are slow-poached and then grilled until tender. Served over a silky white almond 'ajo blanco' sauce and topped with fresh pomegranate seeds for acidity and crunch. A beautiful, high-contrast seasonal dish.
Tips from diners
Cardoon is a very rare vegetable to find in restaurants. Here it is treated like a star. The almond sauce is remarkably creamy.
We specialize in finding small-batch vegan cheeses made from nuts and seeds in Catalonia. Our board typically includes an aged 'camembert' style and a smoky 'cheddar', served with our house-made fruit jams and sourdough crackers.
Tips from diners
Even meat eaters will be impressed. The textures are incredibly close to the real thing. Great for sharing with a glass of their natural wine.
Rasoterra is a pioneer of the ethical dining scene in Barcelona. As a 'Slow Food' certified restaurant, it focuses on extreme seasonality, zero-waste practices, and a 100% vegetarian menu that celebrates the biodiversity of Catalan produce. The atmosphere is minimalist and thoughtful, reflecting the integrity and technical skill of the kitchen, which has earned it a loyal following among the city's foodies.
They have one of the best 'natural and organic' wine lists in the Gothic Quarter. Tell the staff what you like and they will find you an independent producer you've never heard of.
It's a very popular spot with the local creative community. Book a few days in advance for dinner. Sitting near the open kitchen is the best experience for couples.
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