Restaurante LEKA


Address:
Calle de Badajoz, 65, 08005 Barcelona, Spain

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-OPEN SOURCE / HONEST FOOD.


OPEN SOURCE Innovation is a restaurant in the Poblenou neighborhood. Founded in 1984, the restaurant Leka is currently refurbished under the Open Source concept. In addition to its casual design echo in digital manufacturing, this restaurant brings a fusion of cuisines from different latitudes, Mediterranean, tropical and Caribbean this curious mix of flavors, go hand in hand with the chef Jonathan Dominguez and Mario Perez, Your goal is nourish not only the body, but also the soul with healthy and balanced cuisine; Leka's innovation and interaction with customers is shared through its web from the blueprints its digital manufacturing furniture to the recipes, all in open source.


  • LEKA HONEST FOOD-

Here healthy raw material is sold !!


As a restaurant with ethical and evolutionary intentions, We are committed to healthy eating and responsible consumption. We are of those who think that there is another way of doing things, that is why we bet on natural products produced in a sustainable way, respecting our environment and prioritizing the quality product.


For our team Honest Food is a research project in constant progress, where we conclude that we can not continue to be dishonest, selling raw material that ultimately is not healthy and that contributes to dismantling the planet's resources much faster.


The main objectives of our project are to feed in a healthy way and create awareness sharing our acquired knowledge.


We believe that LEKA through honest food is an instrument that can be key to transmit to more and more diners, and therefore consumers, the need to have and develop a real awareness, informed, and that increasingly covers more facets of our daily life


An example of this is that we buy whole organic animals and take advantage of each of their parts. Some that will be exclusive, such as the language, the codiillos, liver, calllos, which we sell in the form of tapas and / or suggestions, revaluing the casquería and putting them at the same level of the noble products, through the Mediterranean cultural baggage giving it our tropical nuances. On the other hand, working with the whole animal, inspires us to become aware as a restaurant and not always have the same offer, so our Menu-Menu will be variable, and when one of the parts of an animal is finished, for example, the We will have or work again, until we return acquire another animal, or failing that we are working. For us, this is a form of sustainability, giving value to products that are normally discarded or are not normally purchased and worked.


Our fruits and vegetables are from the vicinity and mostly organic, we buy them weekly, looking for them ourselves in the orchards to reduce the CO2. Avoiding intermediaries and unnecessary transport.


Everyone at Leka does it with love, love of the product, providing well-being and trying to have less environmental impact.



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