Palo Verde

Organic over an open fire

If you get the chance, take a seat at the bar, where you can get close to the chefs, the produce, and the craftsmanship, much of which revolves around an open fire. At Palo Verde in Eixample, there’s plenty of experienced talent in the kitchen, including those from the iconic Gresca and other acclaimed restaurants of Barcelona. If you’re lucky, you’ll meet one of the kitchen’s many storytellers, who are more than happy to tell you about the farmers and growers that supply the restaurant with first-class produce. Any dialogue with the chef at a restaurant always enhances the dining experience — we’ve learned that by now. Palo Verde is a conscious restaurant that prioritizes the quality of its ingredients and relationships with suppliers, and doesn’t care to boast about its achievements. It’s straightforward, honest, transparent gastronomy with no frills.

Summary:

• 90 percent organic ingredients

• Conscious use of electricity

• Nose-to-tail gastronomy

• Prioritizes smaller, local producers and suppliers

• Avoids using fish from threatened population sources