The Teresa Carles Healthy Foods group expands with the arrival of Flax & Kale in Madrid. The healthy food and gastronomy company opens its first store in the capital to bring its successful Flexiterian proposal under the Healthy Fast Casual model: Flax & Kale Street. The brand is committed to a kitchen that maintains an exclusive but affordable natural and healthy diet based on the temporality and agricultural products of own culture in 80 percent and the other 20 percent of sustainable fish blue fish proteins, as well as plant-based protein options developed by its own R&D team, which They introduce in scoop with this new restaurant.

After positioning itself as references in Barcelona, the company, a family-based catering group, led by Jordi Barri – CEO of the company and son of Teresa Carles, the founder – arrives in the capital of Madrid in one of the best areas of the city with a room of 260 m2 at the height of the number 89 of the Paseo de la Castellana, in the AZCA complex near the Picasso Tower and the most modern buildings, as well as a few meters from the remodeled future large Santiago Bernabéu stadium, which will be one of the best, if not the best, in the world, and the Palace of Exhibitions and Congresses.

The Street format is a novelty for the group. Street is a Healthy Fast Casual concept designed to enjoy healthy food for those with limited time. However, in the same place, the restaurant is quiet and quiet, traditional in service. It also adds, at the client’s convenience, other services such as take away and home delivery delivery.

 Este nuevo establecimiento se presenta junto con una app que ofrecerá múltiples ventajas a sus usuarios para su comodidad y rapidez, como es el click and collect.

The Street format is a novelty for the group. Street is a Healthy Fast Casual concept designed to enjoy healthy foodfor those with limited time. However, in the same place, the restaurant is quiet and quiet, traditional in service. It also adds, at the client’s convenience, other services such as take away and home delivery delivery.

The landing of Flax & Kale Streetis accompanied by the premiere for all its restaurants and gastronomic points of the introduction of a 100% plant-based protein developed by its own R&D team that mimics the texture of beef and chicken .This new addition will complement the wide variety of Flax & Kale’s offer: salads, pokes, rice, veggie burgers, tacos … as well as cakes, yogurts, ice cream and drinks, such as cold-pressed juices, smoothies and kombuchas, all produced by The group itself.

Flax & Kale has led the introduction and expansion of the healthy Flexiterian diet in Spain since the opening of its first flagship in Barcelona five years ago following the healthy eating philosophy that governs the family business of Teresa Carles, pioneer in Spain of the vegetarian restoration, which had already opened its restaurant in Lleida in 1979.

“We are in an environment where there is more and more information and it is proven that a healthy diet is intimately related to a healthy and disease-free life.” These are the words of its director, Jordi Barri, who adds:“The key is to promote healthy cooking and change that perception that eating healthy is boring. With quality and imagination we get our customers to enjoy everything they take”

“Tasty, healthy and sustainable” are the three S that support thepromise of the Teresa Carles Healthy Foods group and its Flax & Kale brand. Sustainability is an important element of the project since its inception, both from the base of manufacturing food products and the supply and operation of the different restaurants, with the use of renewable energy, water treatment and recycling and even the use of materials Recycled in the service. The central axis of the group is the 6,500m2 workshop (on a plot of 20,000 and prepared to grow even more), and its R&D center located in Lleida, where there are many categories that serve all the restaurants in the group, from kombuchas to all kinds of bakery. This supposes a platform for the growth of the company that also opts to become one of the most relevant novel plant-based foods laboratories in southern Europe. Through its workshop, the group achieves a vertical and fully integrated model, bringing the product of the field directly to the consumer,turning Flax & Kale into a unique healthy restaurant, since it prepares all its preparations being able to control the quality of the raw material and with truly attractive recipes.

The arrival of Flax & Kale Street in Madrid also includes new openings and is complemented by the distribution of its product lines in the most prestigious supermarkets, with the recent launch of a corner of its cold-pressed juices packaged at Goya’sEl Corte Inglés Gourmet Experience.

Innovation, health and gastronomic enjoyment, at prices commensurate with quality but affordable, are the axes on which this new gastronomic concept is based, which, as we noted in the headline of this article, represents a real revolution in the gastronomic and catering sector.

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