The philosophy of El Rebost

The Can Moragues Rebost is a shop and restaurant with a close connection to the seasons of the year. The fresh produce is local and the menu adapts to the organic products that are in season. The main protagonists of the Pantry are the farmers and their unique local produce- the same as that cultivated by our grandparents. The produce is grown with high value natural agriculture; an ecological form of production that promotes biodiversity and conserves nature. This practice is carried out in collaboration with Fundació Emys, the non-profit environmental foundation behind El Rebost. As an expert in high natural value agriculture, Fundació Emys uses its land stewardship agreements to advise its trusted farmers in the sustainable managements of their produce.

Who is Sergi de Meià

Sergi de Meià is the creator of the new menu at El Rebost. 2009 winner of the national prize for the young chef of the year of the Catalan Academy of Gastranomy, President of the Institute Català de la Cuina Foundation and member of the Slow Food movement, he is one of the icons of organic, local and traditional cooking in Catalonia. Among his main goals of recent years has been to enhance traditional Catalan recipes, organic local cuisine, and the origin of the ingredients used in the restaurant. He understands food as pleasure, but emphasises the importance of being aware of our responsibility towards nature. He holds to the slow food philosophy as another way of understanding gastronomy that centres on rediscovering the magic of products that are good for those that consume it, those that produce it, and for the planet as a whole. 

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