Batea
76-80
Gastronomy points 2025
Nothing wasted, everything learned
At Batea, each day begins with what the sea offers – not just the prized species, but the overlooked and abundant too. Vegetables come from nearby organic farms, with peels and trimmings transformed through fermentation. Knowledge flows both ways: the team trains regularly, visits producers, and deepens its understanding of every ingredient and the people who bring it forth. The result is a kitchen with as much curiosity as care – and a work culture shaped by fairness, flexibility and constant exchange.
Sustainability highlights
- Local organic vegetables, 20 km from the city
Equal pay regardless of gender
Bi-monthly external trainings (wine, mezcal, fish)
Production team reduces hours for others
Supplier visits to deepen ingredient knowledge
Information
Head Chef: Manuel Núñez
Gran Via de les Corts Catalanes, 605, 08007 Barcelona, Spain