Click here to read the Spanish version.
From the creators of the acclaimed Italian restaurant Mo de Movimiento, run by Felipe Turell and Javier Antequera, comes this new sustainable project that promotes responsible consumption in the spirit of their group Proyectos Conscientes.
Ecology, small-scale production, livestock farming and regenerative fishmongering structure the menu of this restaurant built using reused materials in an old warehouse located in the Prosperidad neighbourhood.
With TRAMO we advance our commitment to responsible consumption by redesigning a new way of urban leisure, shaping solutions focused on self-sufficiency, regeneration, proximity and social inclusion and incorporating new processes and research around the challenges of the 21st century’, read the restaurant’s notes.
The foundations of success on which Mo de Movimiento was built, and its eco-futurist philosophy, re-emerge in this experimental establishment of minimalist and industrial aesthetics illuminated by natural light throughout the day and by a constellation of candles at nightfall.
Regenerative architecture
TRAMO, designed by the SelgasCano and Andreu Carulla studios, has a large open kitchen and a structure with high ceilings that cover the 466 square metres of the space, conceived from a self-sufficient and regenerative design.
To materialise this reality, Proyectos Conscientes collaborated with a series of experts in bioengineering and integral sustainability and circularity; concepts that range from the functionality of the space and its natural air-conditioning system to the second-hand furniture and the crockery made from sand extracted from the refurbishment.
Cooking the future
As for the gastronomic proposal, this is spread across 30 dishes framed in a series of typologies: starters, vegetable garden, meat, fish or desserts, which focus on seasonal produce.
On the menu, we can find outstanding dishes such as anchovies with smoked butter, grilled razor clams, pilpil and citrus fruits, grilled sea bass, or leg of veal from Aragon PGI, aubergine and wild kefir, to finish with a fresh goat’s milk flan. The pairing is served in the form of exceptional organic wines, including rosé, sparkling and red wines to close their sustainable and healthy circle for the planet.
