b-served Gastronomy
La Textil
A culinary and craft beer laboratory
By rights La Textil should have opened in 2020, a year ago, the final result however is well worth the wait. La Textil is actually three different offerings in one; a craft beer hall, two restaurants and a live music venue. Although the music venue hasn’t fully opened just yet. La Textil makes a good first impression, the set back entrance on C/ Caspe opens to a cavernous interior that seems to stretch into infinity. The various programmes are organised enfilade from front to back, with the venue accommodated in the basement. Everything is XL here, an extra long bar counter, an extra long sofa upholstered in green leather, an enormous open-plan kitchen with seating around it, and extra large beer tanks visible behind a glass screen wall where the beer served here is brewed.
The interior design is reminiscent of a laboratory which accurately reflects the approach to the cuisine and beverages served here. The space is decorated in a sober colour palette of grey and black with pared back materials; metal, wood and glass. Pablo Lagrange, the head chef, is a restless food scientist who regularly forages for ingredients around his home in San Cugat. Brian Blazek on the other hand is a master brewer and the owner of La Textil, he is directly involved not only with the craft beers but also the selection of ‘craft soft drinks’ served here. Another example of this experimentation is the circular economy philosophy towards the food and beverage offering which reuses ingredients left over from the brewing process within the food offering.
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Chef Pablo Lagrange, finalist of the San Pellegrino Young Chef Spain and Portugal 2018 competition, with founder of La Textil and master brewer Brian Blazek.
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Lagrange’s cuisine explores cold-smoking textures (between 10 - 30°), ashes, aromas and colours that are taken to the extreme. He also celebrates the use of fire with the Josper oven and grill taking pride of place in the open-plan kitchen. A return to the origins of cooking based on ‘simplified complexity’, whatever the dish involved. The dishes reflect Lagrange’s approach to sustainability and seasonal produce, served at the two different restaurant spaces. At the La Textil entrance area beer bar with specialties such as the Tomato with strawberry water, which highlights the good local produce, Fresh free-range eggs with celeriac and mini garden vegetables or the Emulsion of arugula sauce and spinach, with a Scandinavian flavour.
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The cereals for making craft beer are used for smoking and making sauces and toffees; the coffee grounds are transformed into flavour and aroma through acetic fermentations, achieved thanks to the SCOOBY of kombucha; and, with the onion peels, a powder is obtained that gives a unique touch to the smoked butter.
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The craft beers are made in-house and are updated according to the season. Among them the highlights include the Coco puffz, a Czech pilsner flavoured with herbal hops; the Nah i'mma stay, a classic Belgian with hibiscus and chamomile; the spicy Little Death, made with Belgian barley, wheat and flaked oats; or Same Same, an old-school APA, among other proposals that blend flavour, body and surprise to perfection.
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- La Textil
- C/ Caspe 33B
- @latextilbcn
- www.latextil.beer
- T. 93 140 55 15