Vereda Bar

Local ingredients and very plant-based

At Vereda Bar, we encounter a simple, honest, well-thought-out menu with many local, seasonal ingredients. It feels personal, genuine, and talented, and we appreciate the kitchen’s ambitions to elevate smaller producers who often don’t get the attention they deserve. Here, it’s most important to not always give the guests what they want but to let the availability and the seasons guide the menu — starting simply from what the farmers, fishermen, and growers have to offer. This is a mindset more chefs should embrace! The work to reduce food waste at Vereda Bar doesn’t seem based on a complex system with intricate documentation but more on common sense and respect for the ingredients. Leftover vegetables, for example, are turned into wonderful “buñuelos.” This is sustainable gastronomy at its very best!

Photo: Beatriz Janer

Summary:

• 100 percent natural wines, many from Catalonia

• About 85 percent of the ingredients are organic

• Vegetables take center stage

• Menu changes with the seasons

• Takes good care of their staff

• Works to reduce food waste