Food medicine, that's what I thought when the menu of Savia, the new restaurant in Thomas Abellan and the Joy Group in Barcelona, located at Calle Casanova 211, promises to be the place of reference for those seeking true plant-based cuisine.
First of all, it stands out for its concept, it is not just a plant-based kitchen without more, but the decoration itself already takes us to the roots, to the Earth from which we are too disconnected. Perhaps that need is what we want to cover once we find ourselves in the midst of traffic and asphalt. That is what Tomás Abellán emphasizes when we ask him the reason for this new gastronomic project.
“Savia is born from the need to generate sustainability in digestion, environment and customer . Based on this need, I developed a project with a team very focused on values such as nature, origin, producers, customer care, love for wines, etc.”
Savia, a medicine restaurant.
In January 2021 he begins to think and organize it, with the idea of doing six months of R&D. “Sap is the blood of plants and the essence of nature, which is why the name is also to generate this sustainability we use 70-80% vegetable product ”, he comments. And not only in their dishes but throughout the space, in all the decoration there is a trace of sustainability.
“Almost all the elements of the restaurant (except the machinery) are vintage elements: recycled, inherited and bought from other restaurants, colleagues, from my father, etc. In addition the work of Nicole Cauro from V Design It has been brutal always looking in vintage stores so as not to generate new items. In addition, we have bought many objects that have been built with recycled materials, ”she emphasizes.
For that reason, all the product you will find in their kitchens is traceable , that is, the entire origin is known. From uniforms to food, all of course organic.
A MENU BASED ON THE RHYTHMS OF NATURE
Nature and the season set the guidelines for the menu. “We always take into account having 4/5 starters, 4 snacks, 4 mains and 3 desserts. Basically due to the characteristics of the size of our kitchen. We avoid gluten and lactose by 95% to generate light digestion and well-being . We try to find the balance between softness, lightness and flavor”, explains Tomás to Traveler.es.
Taking care of the team so that there is harmony is essential, as well as the products, do not use commercial brands that contain additives or chemicals . A luxury today!
It is practically impossible not to fall in love with their crusty sourdough bread and organic flour (from the Forn de San Josep) , of its vegetable broth, of its creamy vegetable rice, of the delicious salted onion with shiitake cream (which melts in the mouth), of the confit leek with Pinullet cheese or of a lemonade that you would not stop drinking, for the which we have also asked. “ The lemonade is made from natural lemon juice squeezed every day, cloves, cardamom and fresh basil. . Natural ice of osmosis water (without chemicals) and kumquat”.
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They are already preparing the winter menu, but hopefully you will still be able to try these delicious dishes: Candied artichoke with celery and truffle , tear peas with beach prawns, button robellones with cured egg yolk or pumpkin with kale, nuts and wild pesto.And what about the wines? “ In our wine list there are no added sulphites and we trace all the products that enter through the door in order to know their origin and who treats them”.
You will even gladly eat leaves . Yes, yes, leaves. You won't say no to nasturtium leaf, shiso leaf, basil, sorrel leaf, and many more! At Savia, vegetables are the kings of a cuisine that surprises with its flavor and daring.
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