Sagàs Pagesos y Cuiners (“Farmers and Cooks”) by Catalan chef Oriol Rovira in the Born district of Barcelona, embraces the farm-to-table philosophy, with a menu that is both distinctively Catalan and international in scope, with the emphasis on Sandwiches.
Rovira, who also runs Els Casals, a Michelin-starred restaurant in the tiny village of Sagàs near the edge of the Pyrenees brings nearly all of the food at the Barcelona venue straight from the chef’s village farm. But why sandwiches? Rovira feels that in recent years much of the cuisine coming out of Catalonia has been too “elaborado,” and he wanted to provide something more simple but just as tasty. The sandwich was thus the perfect solution. In addition, because sandwiches must be eaten with the hands, Rovira believes diners are able to get more in touch with what they are consuming.
Bookings: + 34679202040
Plaza de Palau, 13,
08003, Barcelona
T. +34 93 310 2434
W. http://www.sagasfarmersandcooks.com/en/
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