Barcelona, Catalonia – Palo Verde, a restaurant in the Eixample district that opened in 2020, has announced its closure. The establishment, co-founded by chef Ludwig Amiable and designer Andrés Bluth, was known for its distinctive approach to grilled cuisine, focusing on skewers and a concept described as ‘essential, primitive, and basic.’
A Unique Culinary Concept Comes to an End
The restaurant’s name, Palo Verde, held a dual meaning: a direct reference to the Spanish word for skewer (‘cocina al carbón pinchada en un palo’ – grilled cuisine skewered on a stick) and a Uruguayan expression signifying a million dollars and a life well-solved. Ironically, the closure was not due to financial difficulties but rather differing visions among the team members.
Palo Verde quickly gained recognition for its innovative use of skewers, or ‘pinchos,’ offering a culinary experience that combined traditional grilling techniques with creative preparation. The restaurant’s menu extended beyond skewers, featuring a diverse range of dishes that highlighted fresh, high-quality ingredients.
Memorable Dishes and a Vast Wine Cellar
Among the most memorable skewer dishes was the exquisite duck black pudding, a complex creation that required the internal organs of several ducks to prepare. This dish, served with potato purée, duck jus, and mustard, exemplified Amiable’s anatomical-forensic approach to cooking, a style honed during his time at renowned establishments such as Tapas 24, Gresca, and Suculent.
Beyond the skewers, Palo Verde offered other notable dishes that garnered critical acclaim. These included roasted red pepper painted with ‘teriyaki’ sauce and olive powder, gnocchi with maitake mushrooms, butter, and lemon, and a ‘suquet’ (fish stew) with prawns, wild mushrooms (‘rovellons’), and saffron-garlic mayonnaise. The restaurant also boasted an extensive cellar of natural wines, featuring approximately 280 different references, which complemented its unique menu.
The Legacy of Palo Verde
Palo Verde’s closure marks the end of a relatively short but impactful chapter in Barcelona’s vibrant culinary scene. The restaurant’s commitment to a distinctive concept, its focus on high-quality ingredients, and its adventurous spirit in both food and wine made it a notable destination for gastronomes.
The closure highlights the dynamic and often challenging nature of the restaurant industry, where even critically acclaimed establishments can face internal or operational hurdles that lead to their eventual cessation. However, the innovative spirit and memorable dishes of Palo Verde are likely to leave a lasting impression on those who experienced its unique offering.
The restaurant’s departure also raises questions about the evolving trends in Barcelona’s dining landscape, particularly concerning the popularity of ‘pinchos’ and the continued demand for restaurants that master the art of grilling.
Source: https://www.elperiodico.com/es/gastronomia/restaurantes/20251113/cierra-palo-verde-restaurante-barcelona-123651286
