Flax & Kale, Barcelona

For those who know me, I have a rather specific opinion on food. To summarize: eat healthy, everything will be fine. This is what Teresa Carles, the advocate by healthy food with the Flax & Kale concept, a place offering “flexitarian” cuisine: mainly vegetarian (80%) but with some fish options (20% ) for those who are looking for their daily consumption of omega oils. When I was in Barcelona, ​​I went to take the temperature of the place become In just under four years, the most popular for healthy, ‘flexitarian’ cuisine.

Upon my arrival, I am surprised, I arrive by the enigmatic passage of the Manufactures, which gives its name to the restaurant and has been restored to become a multi-space place, it is located in the street Sant Pere Més Alt, in the neighborhood of Ciutat Vella.

On site, you have the choice between the Flax & Kale Cuina Flexiteriana and the Flax & Kale passage, an elliptical Gastrobar. I stop at Flax & Kale Passage. Different from its neighbor, the place offers to feast in an innovative way including healthy pizzas without gluten or offering healthy Asian-fusion cuisine. The new kombucha lab located at the back of the restaurant offers these sour and sparkling fermented teas The philosophy remains the same and the idea is to provide customers with the food they need to maintain a healthy lifestyle.

On the advice of Mar Barri, head of research and development and daughter of Teresa Carles, I decided to try the pizza. She says it’s the best gluten-free pizza I’ve ever tasted. After only a few minutes of waiting the waiter brings me my pizza. Suffice to say that I agree, the dough is a mix of whole grain and non-wheat flours-the exact recipe is understandably kept secret, but I would bet that tapioca flour plays a role and is both light and chewy, but crisps up in the big oven at the center of the dining room. Try the four cheese pizza, loaded with San Marzano tomatoes and four plant-based cheeses: cheddar, blue cheese, mozzarella and a Parmesan-style cheese dubbed ‘Parmigiano Teresiano’. It is a real delight.

For a sweet finish, there are numerous pastries and plant-based ice creams, including toasted hazelnut and bitter almond, matcha tea and fresh coconut, topped with banana, chia seeds, goji berries, mango, cacao nibs and more. The list of unique menu items goes on, and diners can also enjoy the full range of cold-pressed juices from Teresa’s Juicery, vegetable milks and smoothies.

Finally, the general atmosphere of the place deserves to be mentioned, the place has a multitude of spaces and mix industrial aesthetics and warm atmosphere. I think imagining this space Francesc Pons and 4Retail wanted us to feel good. The bet is successful.