Every morning the Torres Brothers collect a variety of flowers to garnish the dishes they serve in their restaurants. This tour, which they sometimes take by bicycle, also serves to inspire them and provide their dishes with sustainable ingredients collected just a short distance from the restaurant. A tour that extends to various locations in Barcelona, emblematic places that can be visited both on foot and aboard the RX 450h+, with exceptional views of the city from Tibidabo, Rabassada and the upper area of Plaza España.
Another noteworthy destination on this healthy route, ‘Recipes with guided tour’ It is the port, where Sergio and Javier receive mussels from the skipper of a boat and show the beauty of the city’s coastal and sporting environment. Already in their restaurant Cocina Hermanos Torres, the chefs prepare both recipes with ingredients obtained in and around the city of Barcelona.
Lexus, as a lifestyle brand, is linked to disciplines that are part of its DNA such as design, technology and, as in this case, gastronomy. Disciplines with which the brand shares the passion for excellence and Omotenashi (a term representing Japanese hospitality) with which it interacts daily with its customers.
Cocina Hermanos Torres restaurant, like Lexus, uses cutting-edge technologies to offer an excellent level of hospitality, thus making its customers feel at home. Standing out are the total elimination of paper in order management, the use of 3D printers for the preparation of some dishes and the latest generation induction hobs, unique in the world.
The Torres Brothers themselves, as the highest expression of hospitality, personally welcome all diners into their restaurant. Innovation in its broadest sense and the most attentive customer service that characterize both the Torres Brothers and Lexus, in a series of inspiring actions that can be followed on the company’s social networks, such as YouTube, Instagram, etc.
Time.news Interview
Editor: Welcome to Time.news! Today, we’re thrilled to have with us an expert in sustainable culinary practices and local sourcing, Chef Marta González. Welcome, Marta!
Marta: Thank you for having me! I’m excited to discuss the beautiful intersections of nature and cuisine.
Editor: Let’s dive right in! I recently came across an inspiring story about the Torres Brothers, who incorporate locally sourced flowers into their dishes in Barcelona. What do you think about their approach to using sustainable ingredients?
Marta: It’s fantastic! The Torres Brothers are truly pioneers in showcasing how we can merge culinary art with sustainability. Collecting flowers locally not only enhances the dishes aesthetically but also connects the diner with the local land and culture. It’s a back-to-basics approach that celebrates what’s around us.
Editor: Absolutely! They even take bicycle tours to gather these ingredients. How significant do you think the choice of mode of transport is in this process?
Marta: Cycling to gather ingredients is a brilliant choice. It embodies the spirit of sustainability by reducing carbon footprint while also promoting physical health. Moreover, the leisurely pace allows chefs to immerse themselves in their surroundings, fostering inspiration and creativity. It’s a reminder that great food starts from nature and our immediate environment.
Editor: You mentioned inspiration. It sounds like these tours do more than just collect ingredients. How do such experiences influence a chef’s creativity?
Marta: Immensely! When chefs experience their food sources firsthand—feeling the textures, seeing the colors—they become more attuned to the ingredients’ qualities. This direct interaction fuels innovation in the kitchen. When you understand the story behind your ingredients, you can create more meaningful dishes that resonate with diners.
Editor: The Torres Brothers’ journey includes stunning views of iconic Barcelona locations like Tibidabo and Plaza España. How does the setting contribute to their culinary creations?
Marta: The ambiance is vital. Food is not just about taste; it’s an experience that encompasses all senses. Dishes imbued with the essence of the place they represent feel more authentic. By connecting their culinary creations to Barcelona’s rich geography and culture, they elevate the dining experience, making it memorable.
Editor: It’s fascinating to see how these practices can enhance both the culinary and cultural landscape. Do you think such initiatives can influence the broader restaurant scene in urban areas?
Marta: Definitely! The Torres Brothers set a precedent that can inspire other chefs and restaurateurs to seek local partnerships and sustainable practices. As diners become more aware of and interested in sustainability, the demand for these principles in dining experiences will grow. It’s a win-win for everyone involved.
Editor: Lastly, how can everyday consumers support similar initiatives in their communities?
Marta: Consumers can start by choosing restaurants that prioritize local sourcing and sustainable practices. They can also participate in local farmers’ markets, supporting local growers, and even try their hand at urban gardening. Every small step contributes to a larger movement towards sustainability in the food industry.
Editor: Thank you, Marta, for sharing your insights with us today! The Torres Brothers’ journey exemplifies how culinary innovation can coexist beautifully with sustainability.
Marta: Thank you for having me! It’s important that we keep these conversations going as we collectively strive toward a more sustainable food future.