Honest Greens has opened in Barcelona in the heart of the city on the busy Rambla Catalunya. The fifth Honest Greens (the first four are in Madrid) to be opened by Final Table contestant, Benjamin Bensoussan who prior to opening worked at Mugaritz and El Celler de Can Roca.
It’s a no brainer really opening- a fast, affordable vegetable-forward concept. Until now, Barcelona has been served primarily by Teresa Carles and her Flax & Kale group. With En Compania de Lobos entering the market and finding a captive audience with The Green Spot. And Xavier Pellicier occupying the high end.
Vegetarian / Flexitarian food sells. It could save the planet, it protects us from Cancer & Diabetes, it photographs well and so many of us need to feed the Instagram machine. Beyond that – it eats well. Give me a plate of many textured vegetables, some roasted, some raw, a tousle of green leaves dressed diligently to order, the way they do at Honest Greens and I will be satisfied and smug that I’ve knocked through my 5 a day in a single seating.
The concept is a customizable meal, the main part of which is almost exclusively plant-sourced. You start with one of two bases: the Market Plates (which come with a large wedge of sourdough) and Garden Bowls (both 6.90€). To this, you can add protein, animal or not, falafel, tofu or free-range chicken for 4.50€. Then there are further vegetarian accompaniments to add on for 2.50€: like the hummus of the week or the sweet potato with plant-based crème Fraiche. The recommendation is to order the base plate and 2-3 accompaniments. There
Despite, it’s recent arrival, it is already much loved and the thick line of people makes me hesitate about dipping back in for dessert. Which I definitely want. But someone clever has taken a page out of the McDonald’s playbook and coffee and dessert are available at the front, in a separate section. It’s a matcha slice with passion fruit slipping off and a pot of chia with many shades of purple.
BB is in the middle of the open kitchen.
“Hi!” I beam and extend my hand to shake his. (A consequence of being on TV, I know him but he doesn’t know me.) “Are you surprised by all these people?” I ask him.
“This, this is nothing, in
I look behind him. Indeed, the kitchen has more members of staff
*I was a guest of Honest Greens.