Skift Take
Consumers' demand for organic, locally sourced dining is giving rise to restaurants that specialize in a particular food philosophy, showing others what it's like when your operations match your marketing.
In complete contrast to the Europe’s culinary reputation for heavy sauces, baked dishes, and savory meats, a growing collection of 100-percent raw plant-based restaurants are opening across Europe. With a focus on serving organic, local cuisine to an evolving consumer palate and mindset, these restaurants are out to prove that micro-greens and artisanal nut cheese are more than just a trend.
One such eatery is Petit Brot which is bringing raw vegan cuisine to Barcelona. Petit Brot (translates to ‘little sprout’ in Catalan) was opened in 2015 by first-time restaurant owners and entrepreneurs who were determined to introduce living food to the city's international audience. Owners Laura Albors Moncho and Ales Tvrdy refer to their eco-designed shop as a startup and learned step by step the economics and logistics of sourcing just-harvested vegetables, finding and training staff, and making peace with minimal margins in an effort to make their meals accessible to as many as possible.
Petit Brot also serves as the perfect lens to look at the larger dining trends that make these particular businesses possible.
A raw vegan, or living foods, approach to dining out requires not only requires a very set of different kitchen tools, swapping stoves and steamers for juicers and dehydrators, but also a dedication to sourcing the freshest organic produce, organizing in-house
