When haute cuisine meets innovation
In Barcelona’s bustling Sant Antoni neighborhood, where history and modernity merge, we discover a gastronomic oasis of haute cuisine that defies culinary conventions in a daring and elegant way. SLOW&LOW invites us to embark on a sensory journey characterized by a variety of techniques and ingredients that extol the most powerful flavors on our palate.
In 2018 SLOW&LOW is born from the hand of Francesc Beltri and Nicolás de la Vega. Francesc Beltri, born in Barcelona, has enriched his culinary experience thanks to his long stays in London and Indonesia. During his career, he has also collaborated with renowned chefs such as Albert Adriá. For his part, Nicolás de la Vega, of Mexican origin and trained at the Hofmann School in Barcelona, has taken his passion for Mediterranean cuisine to Mexico, and has put his work into practice at Taberna Hofmann. With SLOW&LOW, the two chefs have been awarded a Michelin Star and a Sol Repsol.
From the moment we enter SLOW&LOW, we are immersed in a world where culinary irreverence is the norm. With a gastronomic proposal that defies traditional expectations, SLOW&LOW does not want to be pigeonholed as a fusion cuisine restaurant. Francesc Beltri and Nicolás de la Vega draw inspiration from Mediterranean and Mexican cuisine, but also mix recipes and creative methods to converge dishes with ingredients from all over the world. At SLOW&LOW, the creations we tasted reflect the personalities of the two chefs: freshness, intensity, fun, innovation and originality.
The restaurant offers two menu options: one with eighteen dishes and the other with twenty-two. Both offer an exceptional gastronomic proposal, where 95% of the dishes come from the sea and are prepared with seasonal products specially selected to obtain the best results. For lovers of contrasts and the balance between aromas and flavors where the “maresía”, the “brasa”, the acidity, the sweetness and some spicy nuances intermingle, SLOW&LOW is the perfect restaurant to let yourself be carried away by a risky combination of flavors. When we tasted the lamb back vindaloo, a curry originally from India, with Greek yogurt, calçots tub, lamb juice and plum chutney; the unique contrast created between sweet and salty does not leave us indifferent. The dish is also accompanied by a grilled naan bread, painted with garlic butter and flowers.
As a result, the chefs’ passion for gastronomy translates into attention to the smallest detail, from the impeccable presentation of the dishes to an exclusive and personalized service. Each visit is a unique and dynamic experience in itself: the open kitchen format together with the two bars, the five tables in the lounge and the chef’s table makes us participants at all times in the preparation of the dishes. The restaurant also offers a cozy space specially designed and intended to be shared as a couple, in a group or alone. Although the name of the restaurant suggests calm, the reality is different. SLOW&LOW is constant movement and agility.