Fish and seafood with a large dose of creativity
Batea is the sister restaurant to Besta and opened in May 2022. Here, they focus on fish and shellfish, which can be a tough challenge if one also has serious goals for sustainability. But, of course, it’s possible! If you ask the chefs at Batea, it’s about trust and, above all, traceability. When it comes to other ingredients, they follow the seasons and change the menus according to what suppliers have to offer. There’s also a focus on Catalonia and Galicia, where head chef Manuel Núñes has his roots.
• Seafood restaurant
• Works with traceability to avoid threatened fish stocks
• Seasonal ingredients
• Close relationships with farmers and suppliers
• Trying to work in horizontal hierarchies where everyone has influence