Bohl, A New Way To Eat Healthy

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Surely lately you’ve heard about bowls, but if not, look around and you’ll see the appearance of a series of venues that mark a new culinary trend on the rise: healthy and local products, full of color and flavor. They propose combinations that allow you to eat food in a healthy and fun way.

And this is precisely what Claris wanted to create with the new Bohl restaurant. After a long trip to Indonesia he learned about this food trend that was triumphing in the veggie world and. After, almost without realizing it, he was signing a rental contract and embarking on his dream; a project based on a philosophy of healthy living, embodied in a colorful menu full of of imaginative creations.

This warm place invites you to enter and feel at ease, welcome to all types of eaters, from the risky to the most traditional. From those who have little time and those who savor each bite.

If you have trouble eating healthy, Bohl create delicious combinations so that healthy eating is much more fun. Which is exactly what Claris wanted to create, following his longing to find the middle ground between healthy and tasty.

One breakfast option is the Sophie’s Chunky Monkey Bow, a delicious way to start the day for the sweet fans. It is a smoothie based on platano, peanut butter, pure cocoa, rice milk with homemade granola and nibs of cocoa and goji. A new and successful option is Mom’s Asian: a salty porridge made with oats, soy sauce, low temperature organic egg, avocado, cherry tomato, nori seaweed, sesame seeds and chilli flakes.

Before you start, you must eat the yucca fries: Yucca baked with a homemade wasabi mayonnaise to whet your appetite.

Your menu also includes a variety of dishes combined in a truly original format. Its ingredients and flavors offer exquisite dishes like Julie’s Bibimbap, a typical Korean dish with a base of brown rice, assorted vegetables, textured soy, shitake, fernbrake, bracken, organic egg at low temperature and gochujan sauce. The same happens with the Lalafel, a combination of quinoa tabbouleh, falafel, avocado, Kalamata olives, pumpkin seeds, spinach, babaganoush and tzatziki sauce.

In short, we have discovered a concept of new food that pampers the product, which is presented in a festival of superfoods on the table that allows us to enjoy eating without ruining our diet.