The Barcelona Edition is enlisting the help of some homegrown talent for its latest culinary collaboration.
The hotel’s Bar Veraz restaurant – which focuses on unpretentious Spanish and Mediterranean cuisine highlighting the flavours of the freshest ingredients from the neighbouring Mercat de Santa Caterina – has teamed up with local chef and renowned sustainability expert Xavier Pellicer on the creation of four new dishes.
Pellicer, the founder of the eponymously-named restaurant Xavier Pellicer, recognised by the We’re Smart Green Guide for two consecutive years as the best vegetable restaurant in the world, is a trailblazer when it comes to organic and sustainable gastronomy worldwide. His collaboration with Bar Veraz’s Executive Chef Pedro Tassarolo sees the duo work together on four dishes inspired by the four elements of biodynamics – air, fire, earth and water – which have been translated into gastronomic qualities of root, fruit, leaf and flower.
The flower element is represented by cream of organic artichokes from El Prat with almond foam and melanosporum truffle, while the root dish is a celeriac millefeuille and melanosporum truffle. Fruit is referenced by the hero dish from Pellicer’s restaurant, pickled vegetables, grapes, accompanied by spinach cream, and the leafy element comes in the form of a cabbage press with dried tomatoes, capers, lemon confit and roasted onion juice. Each dish can be accompanied with a special pairing of organic, biodynamic and natural wines chosen by Pellicer. The dishes will be available until April.
