We've spent years perfecting this recipe. Using a blend of almond and coconut milk, infused with lemon zest and cinnamon. It captures the exact texture of the original and is finished with a traditional burnt sugar crust. Entirely plant-based and gluten-free.
Tips from diners
You wouldn't know it's vegan if they didn't tell you. The sugar top has that perfect glass-like crunch. A must-try end to the meal.
A staple of the menu. Hand-made pasta sheets filled with a mixture of fresh sautéed baby spinach and premium Italian ricotta cheese. Topped with a silky, light bechamel sauce and baked with a touch of grated Parmesan. It's comfort food at its most technical.
Tips from diners
An absolute mandatory order. The flavor of the spinach is very fresh and the bechamel is perfectly smooth. It's the best vegetarian version in the city.
We source the best seasonal mushrooms from the Pyrenees (ceps, chanterelles, or horn-of-plenty) and cook them with premium bomba rice in a concentrated vegetable dashi. It's finished with a dash of white truffle oil and served in a traditional paella pan.
Tips from diners
The mushroom flavor is incredibly concentrated. It's quite rich, so great for sharing. The truffle oil is used with enough restraint that it doesn't overpower the mushrooms.
Organic beetroots are roasted until sweet and paired with a creamy local goat cheese, wild rocket leaves, and a honey-walnut vinaigrette. It's a simple, high-impact study in fresh seasonal quality.
Tips from diners
Very portion-heavy for a salad. The beetroot quality is remarkable. Great if you're looking for something fresh and light.
Cauliflower is presented as a silky puree, charred roasted florets, and raw shavings. It's paired with toasted local hazelnuts and fresh pomegranate seeds for a balance of earthy, crunchy, and bright acidic notes.
Tips from diners
A very clever dish. It proves that you don't need meat to have a complex and satisfying starter. The pomegranate is a brilliant touch.
Named after its legendary chef and founder, Teresa Carles is an institution. Since opening its first iteration in 1979, it has been dedicated to proving that vegetarian food can be sophisticated, varied, and traditionally rooted. It focuses on local, seasonal products and a creative interpretation of Catalan classics, staying relevant and beloved through decades of changing food trends.
The interior is beautiful and very calming. It's a large space but it can get noisy on weekends. Booking is highly recommended, especially for groups.
This is one of the first vegetarian restaurants in the city. If you're interested in food history, ask the staff about the founder Teresa — they are very proud of their heritage.
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