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Virens
Plant-based Mediterranean
Rodrigo de la Calle, the chef who built a reputation around plant-based cooking in Spain, advises this Barcelona restaurant where vegetables grown by small local producers do most of the heavy lifting. A few fish and rice dishes round out the menu, but the point is the plant kingdom, explored across an à la carte and three tasting menus. Dress accordingly: this is the kind of dinner that takes its organic sourcing seriously.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
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