b-served Gastronomy
Savia, Tomás Abellán
A wise choice
The most humble raw materials are transformed into something entirely different that will surprise and delight diners at Savia. A sort of gastronomic alchemy created by chef Tomás Abellán based on simple ingredients and common sense. The most important of which is the idea that everything here can be traced back to its origins. If our bodies are our temples then it’s only fitting that we should be aware of we are putting into it. Everything here is carefully thought through, the waiting staff is well informed, the wines are carefully selected with a number of ecological options and the décor is does not distract from the food.
The very name of the restaurant suggests what the cuisine is all about; seasonal food with excellent ingredients, ecological, sourced from nature, wholesome. There is nothing over the top or exaggerated, just great tasting dishes. The menu is organised in a simple way, Savia inicial (starters), Savia elaborado (mains) and Savia dulce (desserts). The Cod brandado (paste), watercress and white garlic literally melts in the mouth while the other must try is the Oyster mushrooms, courgette and Parmentier potatoes, surprising and delicious. There are just a few mains to choose from which is always reassuring on a restaurant menu and it also includes some surprises. Like the really simple sounding Organic chicken meatballs with parsnip but again really tasty.
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Rice with vegetables, one of the Autumn menu dishes
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There’s something youthful and fresh about Savia and that could be down to chef Tomás Abellán and his colleague Laura Veraguas. The kitchen is open plan and located in the rear of the space next to a courtyard that brings natural light during the day. Overall the décor is white with graffiti messages on the walls, natural materials like the timber flooring and furniture help underline the eco feel.
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Mon. through Sat. from 1.30 pm till 4 pm and 8 pm till 11 pm
- Savia
- c/ Casanova, 211
- 08021 Barcelona
- Tel. 938 02 60 31