VIRENS
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VIRENS
VIRENS restaurant – Redefining Green Haute Cuisine in Barcelona
Nestled in the luxurious Almanac Barcelona Hotel, VIRENS restaurant is the brainchild of acclaimed Spanish chef Rodrigo de la Calle, a pioneer of gastrobotánica—a cuisine philosophy that places vegetables, herbs, and fermented ingredients at the center of the plate. Located on Gran Via in the stylish Eixample district, VIRENS is more than just a restaurant—it is a celebration of sustainable, organic, and locally sourced gastronomy that appeals to vegetarians and omnivores alike.
Chef Rodrigo de la Calle – Visionary of Botanical Cuisine
Renowned for transforming plant-based cuisine into fine dining art, Chef Rodrigo de la Calle has received accolades such as a Michelin Star and the Green Star for sustainability. At VIRENS, he translates his deep connection to the earth into each plate, using ingredients that are organic, biodynamic, and often grown exclusively for the restaurant. His innovative work with fermented vegetables, plant extractions, and vegetable proteins has positioned VIRENS as one of the most forward-thinking restaurants in Barcelona.
A Revolution in Organic Beverages
The drink program at VIRENS is as innovative as its food. The restaurant features green mixology, with cocktails built from vegetables, roots, herbs, and botanical infusions. Guests can explore an exclusive collection of organic, biodynamic, and natural wines from Catalonia and beyond. Non-alcoholic options include fermented drinks like kombucha, kefir, and mead—all house-made and designed to support digestive wellness while enhancing the dining experience.
Dining Ambience & Showcooking Experience
The dining room, designed by Jaime Beriestain Studio, strikes a balance between elegance and comfort, using sustainable materials, natural lighting, and serene green elements to mirror the restaurant’s core philosophy. One of VIRENS’ most unique offerings is its evening showcooking experience, where diners are seated close to the kitchen for an immersive, interactive gastronomic performance.
Commitment to Sustainability & Local Impact
From sourcing ingredients from kilometer-zero farms to eliminating plastic use and minimizing food waste, VIRENS operates with a deep commitment to environmental responsibility. All produce is seasonal and sourced from trusted organic farms in Catalonia. The kitchen emphasizes whole-vegetable usage, fermentation for preservation, and minimal intervention techniques to respect the integrity of every ingredient. These practices earned VIRENS a place in the Top 100 Best Vegetable Restaurants in the World by the We’re Smart Green Guide.
