Creative and Flavorful Food at Slow & Low

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As chef Fran’s passion for cuisine met influences from all over the world, Slow & Low was born – a perfect tandem between a gastronomic commitment to great quality and a casual proposal suitable for all audiences.

After spending a season in London and traveling around the Asian continent, creating and learning, Fran decided that it was “now or never” – it was time to start her own project. Any good project has to overcome the vicissitudes of a bustling city such as Barcelona, but Fran finally managed to get into a pocket in Barcelona thanks to patience, determination and an exciting concept of restoration, extravagance and fun.

Although the first idea was not to classify it as a gastronomic restaurant , it ended up being so, but it was completely removed from the formality with which we recognize this type of restaurant. Here, the important thing is to taste a kitchen of the highest level, a kitchen where the most important values are focused on food and treatment, not on the way you dress or talk.

In this way they have created a space where you can feel free – where you can relax, talk with the waiters and chefs through its open bar and where, basically, you can feel at ease in an elegant and culinarily sparkling establishment.

The secret of this restaurant? Two tasting menus . The first of them more casual, which includes eating with your fingers, food inspired by spicy South American Street food and South-East Asia. There are six elaborations.

His cover menu is focused on the second, longer menu, which has nine dishes and a welcome cocktail. This highlights the more gastronomic side of the restaurant, but always faithful to its philosophy, with simple dishes without great technical boasts, that incorporate great intensity of flavor.

Some of the creations are the sea urchin with bearke nikei. Also an acidulated corn soup, cured mackerel, garum and chili powder.

Other delicacies are the inflado little Galician blonde sirloin, mustard and cactus ice cream or the grilled artichoke, Herreño cheese cream and huitlacoche.

All followed by a crab taco, creamy, spicy sauce of avocado and epazote and a mullet with black curry, trinxat of the violet potato and pak choi cerdanya or the chicken of Pagés “slow & low” with mole from Oaxaca, prawn from Menorca with essence of their heads.

To complete this experience you cannot miss the sweet touch of empireumático, composed of chocolate, coffee, salted caramel, chipotle chile and black beer and a different, but delicious Ceviche Dessert.

In Slow & Low everything has a meaning and a reason, and the experience of Fran is noted behind each dish, always looking for the right balance between product and creativity, both factors applied in correct measure for the greater glory of this new proposal in Barcelona.