Slow & Low

A restaurant with a modern ambience in which the equal measures of technical skill, creativity and delicate touches shown in its dishes will surprise and excite guests. Located closed to the Modernist-style Sant Antoni market, Slow & Low has a concept based around its open kitchen, with two counters that enable guests to experience the creative process to the full. Its internationally inspired cuisine combines ingredients from around the world on three menus that differ only in the number of courses on offer (SLOW, SLOW&LOW and SLOW&LONG), which show clear Mexican influence as well as a nod to Spanish, Argentinian and even Thai cuisine. Fish and vegetarian recipes also feature prominently. One surprise aspect of the longer tasting menu is the presentation, including a small seafood box similar to that found at a fish auction and similarly displayed with ice and seaweed decoration. The table service is shared by the chefs and waiting staff, who explain each dish in detail.

• One Michelin star, with a modern open-kitchen setup and two counter seating areas.
• The restaurant structures its tasting experience into three menu lengths, SLOW, SLOW&LOW, and SLOW&LONG.
• The kitchen's identity is international, with Mexican influence plus references to Spanish, Argentinian, and Thai flavors.
• The official site presents the concept as avant-garde cuisine in Sant Antoni and includes a shared chef-and-service explanation of each dish.

Signature Ingredients

• Kimchi and kimchi-style fermented heat, used as a recurring flavor reference in the kitchen.
• Olive oil, including olive-oil ice cream on the published menu.
• Nori seaweed and other sea products, especially in seafood-led dishes.
• Tequila, hibiscus, and elderflower in the opening sequence of the current menu.
• Sambal, mojo verde, and mole-style sauces, reflecting the restaurant's global pantry approach.
• Seafood and fish, especially seabass, cod, prawn, clam, and tuna.
• Vegetal products and mushrooms, including cepes and vegetable-forward courses.

• Tasting menu format with three lengths, SLOW, SLOW&LOW, and SLOW&LONG.
• The official site lists Menu Slow at 140€ per person and Menu Slow&Low at 170€ per person, with wine pairings available separately.
• The published SLOW menu has 13 passes and 18 preparations.
• The published SLOW&LOW menu has 15 passes and 20 preparations.
• The cuisine uses seafood, vegetables, and globally inspired flavor combinations, with emphasis on acidity, spice, and technical plating.
• Published menu examples include hibiscus, elderflower and tequila, caramelized nori with seabass tartar, prawn with mojo verde, clam salad with sambal and celery, green curry of cod gut and pil pil, and Alma olive ice cream.