You know Xavier Pellicer’s cuisine is full of merits. Today we want to talk about his new feat: turning vegetables into a real party. The stage is the Celerí restaurant, the latest to join Tribu Woki, a group for which he’s worked as an advisor. Tribu Woki ceded this space decorated by Sandra Tarruella to the chef to give free rein to his imagination.
The menu features healthy seasonal local vegetables that a treat for the palate but also for the eyes
Celeri is tailored for Pellicer, where he can experiment with surprising results. It is a gastronomic laboratory designed following his guidelines where he cooks and creates alongside his team, at the sight of guests, with whom he shares table even though it’s separated by a glass wall. The menu features healthy seasonal local vegetables that a treat for the palate but also for the eyes. We recommend the delicious red-lentil hummus with pepper and flowers, whose flavor is as glorious and indescribable as the cold baked cabbage with onion and pickled radish or the fresh beetroot gazpacho with tomato and grapes. The main course section features six vegetables in three recipes: vegan, vegetarian and with meat or fish.
In Winter, for example, there’s baked pumpkin with citric and spices, pumpkin chutney and fresh cheese; macaria potatoes with green beans and chanterelles—one of the menu’s star dishes judging by the amount of times it is ordered—or caramelized aubergine with Perol butifarra, a recipe as simple as it is succulent.
Celerí also serves organic meat and market fish, but, in our opinion, vegetables here are king. As for desserts, don’t leave without trying tarte tatin or French toast with rice and coconut milk and coconut sorbet.
A meal at Celerí is about 40 euros, a good investment that here at Good2be will be very happy to repeat.
- Timetable: Mon - Sat 13:00-16:00 20:00-00:00 ı Sunday: Closed
- Phone: (+34) 93 252 95 94
- Type: Restaurant
- Website: http://www.tribuwoki.com/