We are a company with ethical and evolutionary intentions, with a triple vision: product, people and planet.
Our aim is to change the business model in the catering sector and our purpose is based on food self-sufficiency, giving a singular importance to sourcing products that are local, in bulk, seasonal, respect animal welfare, come from sustainable fishing or hunting and have a low environmental impact. Our second purpose is to communicate, inspire and motivate people to lead more sustainable lifestyles, consuming locally, thinking globally, reducing environmental impacts and increasing wellbeing and health. The third aim is to offer a gastronomic experience that encompasses culture, leisure, ethics and pleasure.
We are a company with ethical and evolutionary intentions, with a triple vision: product, people and planet.
Our aim is to change the business model in the catering sector and our purpose is based on food self-sufficiency, giving a singular importance to sourcing products that are local, in bulk, seasonal, respect animal welfare, come from sustainable fishing or hunting and have a low environmental impact. Our second purpose is to communicate, inspire and motivate people to lead more sustainable lifestyles, consuming locally, thinking globally, reducing environmental impacts and increasing wellbeing and health. The third aim is to offer a gastronomic experience that encompasses culture, leisure, ethics and pleasure.
We are a company with ethical and evolutionary intentions, with a triple vision: product, people and planet.
Our aim is to change the business model in the catering sector and our purpose is based on food self-sufficiency, giving a singular importance to sourcing products that are local, in bulk, seasonal, respect animal welfare, come from sustainable fishing or hunting and have a low environmental impact. Our second purpose is to communicate, inspire and motivate people to lead more sustainable lifestyles, consuming locally, thinking globally, reducing environmental impacts and increasing wellbeing and health. The third aim is to offer a gastronomic experience that encompasses culture, leisure, ethics and pleasure.
Vision / Philosophy
Through passion and technique, we transform the products of our land into dishes that characterise us.
We know traceability and we stand for sustainability and responsibility. Premise: the closer the better.
Vision / Philosophy
Through passion and technique, we transform the products of our land into dishes that characterise us.
We know traceability and we stand for sustainability and responsibility. Premise: the closer the better.
Vision / Philosophy
Through passion and technique, we transform the products of our land into dishes that characterise us.
We know traceability and we stand for sustainability and responsibility. Premise: the closer the better.
Products / Suppliers
We work with farmers who produce according to ethical and/or organic protocols. We know the way they work, the place, the animals, the management and the quality of the product that reaches us, and that is precisely why they have been selected. Through us, intermediaries are eliminated and they obtain a decent and fair price for their work. We ensure that their production has been respectful of the environment and animal welfare, and above all, of sanitary quality.
Products / Suppliers
We work with farmers who produce according to ethical and/or organic protocols. We know the way they work, the place, the animals, the management and the quality of the product that reaches us, and that is precisely why they have been selected. Through us, intermediaries are eliminated and they obtain a decent and fair price for their work. We ensure that their production has been respectful of the environment and animal welfare, and above all, of sanitary quality.
Products / Suppliers
We work with farmers who produce according to ethical and/or organic protocols. We know the way they work, the place, the animals, the management and the quality of the product that reaches us, and that is precisely why they have been selected. Through us, intermediaries are eliminated and they obtain a decent and fair price for their work. We ensure that their production has been respectful of the environment and animal welfare, and above all, of sanitary quality.
Products / Suppliers
We work with farmers who produce according to ethical and/or organic protocols. We know the way they work, the place, the animals, the management and the quality of the product that reaches us, and that is precisely why they have been selected. Through us, intermediaries are eliminated and they obtain a decent and fair price for their work. We ensure that their production has been respectful of the environment and animal welfare, and above all, of sanitary quality.
LEKA
Eating healthy and responsible, free-spirited and collaborative, sustainable above all, We are Leka, born in Poblenou in 1984, we were for many years (we have been open for more than 30 years) a working class neighbourhood bar that, without changing family,has grown up working on projects for now and for the future.LEKA POBLENOU
Green LEKA Can Valldaura
The restaurant Can Valldaura with more than 50 years, has been a social meeting point over time, in June 2019 the previous landlord decided to leave the business, and due to our work in sustainability and ethical food, the Institute of Architecture of Catalonia proposed us to the City Council of Cerdanyola as possible lessors to continue with the restaurant, so we presented a restoration project based on sustainability, circularity, ethical environmental principles and we were granted the opportunity to improve the facilities and develop our project, in the middle of the natural lung of Barcelona.
LEKA
Eating healthy and responsible, free-spirited and collaborative, sustainable above all, We are Leka, born in Poblenou in 1984, we were for many years (we have been open for more than 30 years) a working class neighbourhood bar that, without changing family, has grown up working on projects for now and for the future.LEKA POBLENOU
Green LEKA Can Valldaura
The restaurant Can Valldaura with more than 50 years, has been a social meeting point over time, in June 2019 the previous landlord decided to leave the business, and due to our work in sustainability and ethical food, the Institute of Architecture of Catalonia proposed us to the City Council of Cerdanyola as possible lessors to continue with the restaurant, so we presented a restoration project based on sustainability, circularity, ethical environmental principles and we were granted the opportunity to improve the facilities and develop our project, in the middle of the natural lung of Barcelona.
LEKA
Eating healthy and responsible, free-spirited and collaborative, sustainable above all, We are Leka, born in Poblenou in 1984, we were for many years (we have been open for more than 30 years) a working class neighbourhood bar that, without changing family, has grown up working on projects for now and for the future. LEKA POBLENOU
Green LEKA
Can Valldaura
The restaurant Can Valldaura with more than 50 years, has been a social meeting point over time, in June 2019 the previous landlord decided to leave the business, and due to our work in sustainability and ethical food, the Institute of Architecture of Catalonia proposed us to the City Council of Cerdanyola as possible lessors to continue with the restaurant, so we presented a restoration project based on sustainability, circularity, ethical environmental principles and we were granted the opportunity to improve the facilities and develop our project, in the middle of the natural lung of Barcelona.
