Grec's restaurant

Farm to Table will be setting up in the theatre’s gardens during the month of July to offer a new, local culinary activity from one of Barcelona’s loveliest terraces.

Farm to Table’s culinary premise is based on the purity of the quality produce and respect for local farming. Producers, distributors, farmers, cattle-raisers, fishmongers and so on. From nature to table.

Farm to Table works from scratch to contribute complexity, using fermenting techniques, home-made pickles, smoked foods etc., showing respect for product seasons and adopting sustainable and local consumption in the variety and quality that it offers its diners.

The Farm to Table concept is based on these foundations, but food travels and is intercultural, full of fusion and mixing, pure rock-and-roll à la table!

Restaurant del Grec
Pg Santa Madrona, 36

Opening times

Performance days, from 7.30 pm to 1.30 am
It will also be open on 2, 7, 8, 14, 15 and 21 July, but only during the 8.30 pm shifts.

Shift                                                                                               

8 pm: For people with tickets to the show.
10.15 pm: Open to everyone (no theatre tickets needed for accessing the gardens).
After the show: Drinks and snacks for after the show.

Menus

Tasting Menu: 35 euros
Welcoming glass of wine
Farm to Table summer salad, organic tomatoes, pickles and home-made kimchi
Brandade with crunchy chickpea crust
To choose: Costa Brava fish soup or pork cheek cooked at low temperature with organic fried potatoes
Desert to choose: Sorbet of the day or smoked cheesecake and biscuit crumble
Water and bread included

Vegan menu: 35 euros
Welcoming glass of wine
Farm to Table summer salad, organic tomatoes, pickles and home-made kimchi
White kidney-bean hummus with pickle maize and red pesto
Vegan “meatballs” with ratatouille
Desserts: Sorbet of the day
Water and bread included

Make a reservation here
 

Refreshment stalls in Grec’s gardens

Besides its restaurant, Farm to Table is also tasked with restoring the refreshment stalls put up in the Teatre Grec’s gardens, which will also offer a variety of food, including classics such as secallona [a type of pork sausage] with mini-breadsticks, and CatalaGrec Combo (a glass of cava with Iberian-ham on coca [a Catalan flat bread]). There will also be new features such as squid croquettes stuffed with botifarra [a traditional Catalan sausage], vegan red-pesto mollete [a type of flat bread] and pickled pork mollete.