Selects the best from three regions
Taberna Noroeste may be located in Barcelona, but it’s strongly influenced by two other regions: Castilla y León, where David has his roots, and Galicia, where Javier is from. The two head chefs then add ingredients and influences from Catalonia, and the result is a personal, affordable fusion restaurant with high ambitions for locally-produced seasonal ingredients and reduced food waste.
• Aims to serve less meat
• Avoids serving foie gras and veal
• Sources lamb from Castilla y León “Tierra de sabor”
• Wines from smaller producers; organic and biodynamic