Primavera Sound has been expanding and sophisticating its gastronomic offer with the aim of demonstrating what not so long ago seemed a chimera, a lost battle: that at a music festival you can eat (very) well.

The catering line-up presented by Primmmavera, the festival’s restaurant area, assimilates the same criteria as its musical counterpart, presenting a wide range of gastronomic trends and genres. And the truth is that festival food has long since ceased to be the sad, chewy-textured cheese and pork loin: here there will be something for everyone.

So, what’s for lunch? The alliance between Primavera Sound and Verbena Foodie Events offers a very extensive menu in which tradition, new trends, proximity and multiculturalism coexist. A brief summary of the gastronomic journey: From the kebabs and falafels of Kebab on Tour to the reinvention of the British emblem of The Fish and Chips Shop, passing through the onigiris of Omu, the Hawaiian bowls of Hula Poke and Poke Si, the Lebanese cuisine of Makan, the Asian-Catalan fusion of Casa Xica or the transoceanic proposals brought by Cor de Agave and Cal Pastor from Mexico, Ceviche 103 and Lúcuma y Camote from Peru and La Cachapera from Venezuela.

There will also be options for food intolerances and vegetarians, with 100% gluten-free outlets such as M2 or authentic vegan institutions such as Rasoterra, and vegan (and square!) donuts from CUVO.

A hamburger? Those of La Porca. Or those of Vicio, of course, the phenomenon of the season if we are talking about meat between loaves. A pizza? Grosso Napoletano, internationally awarded Neapolitan pizza oven. More ways to enjoy eating with your hands? Piel de Gallina’s fried chicken, Malvón’s empanadas or Santerra’s five-star croquettes. A sweet to top it off? Paralelo Gelato’s cult ice creams, or Cookona’s cookies.

The festival has worked one more year to be environmentally friendly with compostable cutlery and crockery, while betting on seasonal and proximity products to reduce the environmental impact. And to multiply the social impact, the Banc dels Aliments Foundation will recover the surplus food from each day and redistribute it to people in need, and the non-profit cooperative Abarka will bring its African gastronomy closer, giving job opportunities to migrants and racialized people.

Source – https://www.timeout.es/barcelona/es/noticias/asi-se-comera-en-el-primavera-sound-053122