
Suru Bar
81-85
Water, wine, vegetables, fair wages, and time off Suru Bar follows a holistic approach to running a restaurant. First and foremost, it’s about the people: keeping a team together while ensuring everyone understands the goals, methods, and overall mission. But it is also about providing a healthy work-life balance. It’s all connected. The water shortage is a major problem in Barcelona, affecting both households and restaurants. Having guests use the same knife throughout the meal, is one method by which Suru conserves water. Here, the dishes are simple yet fascinating, allowing the ingredients to shine and take center stage. The wine selection can be confidently entrusted to the sommelier, who has a nose for fun, unexpected, and delicious wines!
Information
Head Chef: Charly Morote
Carrer de Casanova 134, 08036 Barcelona, Spain
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