Gemma ,SURU

SURU restaurant, Barcelona, Spain

Part of your menu is based on a nose-to-tail philosophy, especially with chicken. What inspired that approach?

–It’s about respect—both for the ingredient and for the work that goes into producing it. With chicken, we use everything: the meat, bones, organs. It becomes yakitoris, broths, patés, and even bone cutlery rests. It’s zero waste, and it helps us create a stronger connection to the food we serve.

You charge a small fee for olive oil to dip bread—what’s the reasoning behind that?

–Our olive oil comes from small-scale producers and is of exceptional quality. In recent years, even lower-grade oils have become expensive, and we believe that such a valuable product deserves recognition. Charging a small fee isn’t just about cost—it’s about encouraging people to understand and respect the quality and the effort behind it.

Tell us about the coffee you use.

–Just like everything else, we wish to work with people who care for the environment when it comes to coffee. We purschase from Right Side Coffee, and changes the origin monthly. Coffee, like any crop, has a seasonal rhythm. Working them allows us to align with those rhythms and support small, ethical producers. It’s also a chance for our guests to taste different origins and stories each month. No sugar or sweeteners—just the pure coffee experience. 

Suru puts strong emphasis on sustainability and social responsibility. Can you share an example beyond the kitchen?.

–For our kitchen clothes and napkins, we work with Tàctil, a dry-cleaning company that supports people at risk of social exclusion. It’s part of our belief that sustainability isn’t just environmental—it’s human. That mindset runs through everything we do, from reducing plastic and water use to how we treat our team and community.