Gastronomy & Food Service

Flax & Kale Opens Flexitarian Flagship Store in Madrid

Flax & Kale, a plant-based company with its own local production in Spain and part of the Teresa Carles Healthy Foods restaurant group, has opened its first flexitarian flagship restaurant in Madrid called Flax & Kale Trafalgar.

This new opening continues the company‘s expansion plan, which now totals six restaurants in the group. The restaurant located on Trafalgar Street combines best sellers with recipes and ingredients that aim to revolutionise the healthy world through innovation and creativity, as stated in a press release.

© Flax & Kale dishes
© Flax & Kale

The new dishes on the menu are a total of 8 dishes – 5 main courses, 2 brunches and a dessert – including plant-based creations. The two vegan options incorporated in the new restaurant are:

  • Plant-based bbq ribs with barbecue sauce, grilled corn on the cob with lime ‘butter’ and achiote.
  • Szechuan-style marinated aubergine with Szechuan pepper, fermented bean-based doubanjiang sauce, jenjibe and roasted peanuts.
  • Chocolate & hazelnut mousse cake with cocoa powder and red fruits.

Flax & Kale‘s plant-based proteins are developed by the in-house R&D&I team and made in the bakery located in Lleida, which can be found in dishes such as the plant-based BBQ ribs. The group has a workshop of more than 6,500 square metres in Bell-lloc d’Urgell.

Flax & Kale has also developed a creative cocktail menu consisting of 2 mocktails and 10 cocktails based on the brand’s three cold-pressed juices and seven kombuchas.

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