Seasonal product to prepare vegetarian dishes with a lot of flavor. That is the philosophy of The Green Spot restaurant, from Grupo Tragaluz, which for the fifth consecutive year has been included among the best vegetarians in the world and in Spain and has accumulated a brilliant career and important awards.
Located in the revitalized Port Vell, in the midst of preparation for the Copa América, this restaurant designed by Brazilian architect Isay Weinfeld wants to recognize itself as “veggie for veggies and veggie for non-veggies.” In other words, a vegetarian for vegetarians, but also a vegetarian that attracts and seduces non-vegetarians.
Its new chef, Leandro Ortega, picks up the baton and revitalizes the proposal at the controls of the stove (and the wood oven!), together with the friendly Gloria Tomé in the room, to offer a seasonal product with surprising dishes and fun, many of them designed to share.
Among the new autumn flavors, the beet and goat cheese risotto, a portobello Katsu sando or the tempura of endives marinated in kimchi with avocado and lime sauce stand out. Some new features that add to its menu, which is evolving and remains very fit, with proposals such as wood-fired pumpkin, labneh, greens and dukkah; roasted eggplant, muhammara and tahini; a surprising pea, corn and spinach burger with sweet potato chips; some tacos with organic jackfruit, pico de gallo and guacamole; without forgetting a classic proposal from the restaurant such as the sweet potato tagliatelle with macadamia sauce and black truffle.
The Green Spot also offers, in addition to its main dishes, other original and delicious proposals such as the 7 green risotto; the beet and goat cheese and dill risotto; wok rice noodles with shitake, bimi and wakame; cauliflower cacio e pepe; or the mezze maniche with romanesco, cavolo nero and chilli.
Also vegetarian and delicious, The Green Spot also stands out for its unusual pizzas, such as the gluten-free vegan buckwheat flour pizza with organic cashew cheese, lotus root and organic pumpkin chorizo; the “flammenkuchen” pizza, with fontina cheese, black truffle, seasonal mushrooms and organic egg; or the black pizza with seasonal pumpkin, celeri, caramelized onion, pistachios and organic goat cheese.
The Green Spot focuses on a vegetable product linked to each time of year to prepare vegetarian dishes with a lot of flavor. Every day, in addition, the chef offers off-the-menu suggestions, such as candied and braised leeks, cashew and miso cream, and dried purple shiso; an Asian pack choy broth, vegetable rayu and shitake noodles; or cauliflowers in textures with yellow chili and white chocolate.
The vegetarian restaurant also offers as a novelty a proposal for cocktails to pair with, such as an amazing Kimchy Mary, with Finnish vodka, kimchi sauce, tomato juice, lemon, salt and pepper, or one no less original and exotic, not suitable for sensitive palates, the Mezcalit, with mezcal, guava juice, jalapenos and lime juice.
If, in addition to being seduced by the idea of ??going to a vegetarian restaurant, you have just thought of someone who would love the idea, The Green Spot also allows you to give a lunch or dinner using its gift card, which can be obtained on its website. It’s an original way to tell someone green that I love you green.