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SLOW&LOW: When Haute Cuisine Meets Innovation

In the bustling Sant Antoni neighborhood of Barcelona, where history and modernity blend, we find a gastronomic oasis of haute cuisine that boldly and elegantly defies culinary conventions. SLOW&LOW invites us on a sensory journey characterized by a variety of techniques and ingredients that highlight the most potent flavors on our palate.

SLOW&LOW was founded in 2018 by Francesc Beltri and Nicolás de la Vega. Francesc Beltri, born in Barcelona, has enriched his culinary experience through his long stays in London and Indonesia. During his career, he has also collaborated with renowned chefs such as Albert Adriá. On the other hand, Nicolás de la Vega, originally from Mexico and trained at the Hofmann School in Barcelona, has brought his passion for Mediterranean cuisine to Mexico, practicing his craft at Taberna Hofmann. With SLOW&LOW, the two chefs have been awarded a Michelin Star and a Repsol Sun.

From the moment we enter SLOW&LOW, we immerse ourselves in a world where culinary irreverence is the norm. With a gastronomic proposal that challenges 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 they also mix recipes and creative methods to converge dishes with ingredients from around the world. At SLOW&LOW, the creations we try reflect the personalities of the two chefs: freshness, intensity, fun, innovation, and originality.

The restaurant offers two menu options: one with eighteen dishes and another with twenty-two. Both provide an exceptional gastronomic proposal, where 95% of the dishes come from the sea and are made with seasonal products specially selected for maximum results. For lovers of contrasts and balance between aromas and flavors, where we find different nuances in each preparation, SLOW&LOW is the perfect restaurant to be carried away by a daring combination of flavors. When we try the lamb vindaloo, an Indian curry, with Greek yogurt, calçots terrine, lamb jus, and plum chutney, the unique contrast created between sweet and salty does not leave us indifferent. The dish is also accompanied by 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 along with the two bars, the five tables in the dining room, and the chef's table make us participants at all times in the preparation of the dishes. The venue also offers a cozy space specially designed and thought to be shared as a couple, in a group, or alone. While the restaurant's name suggests calm, the reality is different. SLOW&LOW is constant movement and agility.

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