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Menu

GOAT CHEESE / SPINACH AND BRIE / FRUIT & VITAMINES / ITALIAN
TOFU & AVOCADO TARTAR / TERESA GOES TO TOKYO / PUMPKIN AND CRISPY TEMPEH
SHITAKE CARPACCIO

VEGETABLES / FRUIT FRESH / ROOT / CHEESE / BUDS GERMINATED / TENDER ONION   FENNEL / MATÓ / BEET / CASHEW NUTS / VEGETABLES / CANONS / TOFU / ALFALFA   DRIED FIGS...

VEGGIE CRUDITES ON THE ROCKS / CROQUETAS CASERAS / ANTIPASTO
CEVICHE / VEGETABLE TEMPURA / CORAZÓN PARTÍO / TOWER OF VEGGIES
COCA DE RECAPTE / TERESA´S TRUFFLED ENSALADILLA RUSA

GRANDMA´S PASTA SHELLS SOUP
SOUP/CREAMY SOUP OF THE DAY

CANNELLONI XXL / PAPPARDELLISIMI / WHOLE GRAIN PENNE
PEAR AND GORGONZOLA CUORES / CARBONARA SPAGHETTINI WITH BLACK TRUFFLE
LASANYUKI

BLACK RICE / VERDE QUE TE QUIERO VERDE RISOTTO / MAR & MOUNTAIN
AUBERGINE MILLEFEUILLE /AUBERGINE CAKE / SEITAN BURGER / MINI BURGERS
HEALTHY PIZZA / ROLLS RAWYCE

TU-TU-BO / APPLE CRUMBLE / LO PASTÍS DEL PADRÍ JOSEPET D´ALGERRI
COULANT / GLUTEN FREE CAKE / LA COPA CHIA / VEGAN SNOWFLAKE CAKE
CATALONIAN CHEESCAKE

VITAMINE C / ACG / HOMEMADE LEMONADE  / BLOODY TERE
THE DETOX / GREEN LOVE / VIRUS KILLER  / ANTIOX
WINTER RECOVERY

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pRoducTS

About us!

  • Olive oil Olive oil
  • 0,5L 0,5L
  • 5L 5L
  • Olives Olives
  • Arbequina and herbs Arbequina and herbs
  • Gordalilla Gordalilla
  • Caramel coated Caramel coated
  • Walnuts Walnuts
  • Almonds Almonds
  • Marmalade Marmalade
  • Peach and especies Peach and especies
  • Cinnamon and apple Cinnamon and apple
  • Figs with anise Figs with anise
  • Vinegar Vinegar
  • Modena balsamic Modena balsamic
  • Apple Apple
  • SWEET WINE MUSCATEL SWEET WINE MUSCATEL
  • Wine Wine
  • White White
  • Rosé Rosé
  • Red Red

"Even though I’ve won the 1st Prize at the Les Borges Blanques Olive Tasting Fair for a couple of years in a row, I don’t wonna show off. Like every year, I keep calm and wait on the tree to be collected at the beginning of Autumm. This is the right period as I’ve concentrated the best of Southern Europe sun’s intensity during the whole summer and now it resides patiently in my interior. In Algerri, the lands that Teresa inherited from her father Josep Carles. From there, I am carried to Teresa Cousin’s Mill, Ernesto. He works us with passion and savoir faire. The first cold pressed starts in mid-November. I am green by that time. This is the story of an arbequina that dreamed to produce the best oil of the entire Terres de Ponent."

"The fact to be the winner during two years in a row of the first award of “Olive tasting fare at Les Borges blanques” does not mean I want to show off. As every year, I wait calm on the tree to be collected at the beginning of Autumm, when sun intensity got during the summer time resides paciently in my interior. In Algerri. The lands that Teresa inherited by her father Josep Carles. From there, I am carried to the cousin’s Ernesto mill. He works us with passion and savoir faire. The first pressing starts in the middle of November. I am green at that time. This is the story of an arbequina that dreamed to produce the best oil of Ponent Lands."

"Do not get wrong with my size! I am small but very tasty. In Lleida Lands I’m like a celeb. I am the origin of the best olive oil. I am softened up with a mixture of silvester herbs: fennel, thyme and bay… I am completely a vice… I challenge you that you can’t eat me only once."

"Like the Spanish traditional song “Verde que te quiero verde…” My colour is intense. Like herbs and flowers in a fresh and sunny spring morning. Many olives were convinced, so thus they accepted to be stuffed to enhance their flavour. Believe me that I do not need it. I am softened up with a very special mixture of aromatic herbs and caustic soda. What I’ve got from those techniques it is a light salty taste of fennel, thyme and bay aromas."

"Many people think I am just a simple peeled walnut. But those that know me very well, they think that I am above and beyond this: I come from very selected walnut trees from Almenar (Lleida) and I have been selected and broken in a traditional and natural way. With pacience and ability. Slow but Steady. I am preserved in my original shape and I am not broken into a thousand pieces. Once I’m perfecty well peeled, they caramelise my like champs. Now that my cousins - the caramel coated almonds, can’t hear me, let me tell you that I’m far more interesting…"

"Modifying a centenary recipe is more than a sacrilege. It is a risky decision and it can cause disastrous results. For this reason, when it was decided to replace white refined sugar by brown one, María Godmother was very reluctant. But after some trials, she gave up and accepted the reality: now I am healthier and my appearance it is more compact, crunchy and delicious…. I feel very special as I am unique… ;-))"

"Many people think I am just a simple peeled walnut. But those that know me very well, they think that I am above and beyond this: I come from very selected walnut trees from Almenar (Lleida) and I have been selected and broken in a traditional and natural way. With pacience and ability. Slow but Steady. I am preserved in my original shape and I am not broken into a thousand pieces. Once I’m perfecty well peeled, they caramelise my like champs. Now that my cousins - the caramel coated almonds, can’t hear me, let me tell you that I’m far more interesting…"

"It is said that I am a Healthy Jam because I am made of Top Quality Golden Apple from Lleida Lands, with cinnamon stick and with the minimum sugar cane needed. Although I do not know what they mean when they call me healthy, I swear you that other jams are so jelous of me. Jams with refined sugar and freeze dried fruit. Because I am healthier than them… now, I am wondering that… does it maybe mean that I’m far better than all the other? "

"There are so many ways to do things. Some of them make them good, and some others are just focused to make them bad. I am a very special jam. I state that I am very well done. Ripe figs are hand collected, one by one, from centenary fig trees very well selected from Algerri village. Anise is not a common one, so please do not panic about that! It is 100% natural and top quality. Sugar is Brown and very few. The outcome is perfect. I just don’t want to blow my own trumpet…"

"My Italian origins, specially from the Emilia Romana region defines my personality which is very intense in terms of colour, flavour and structure. I am getting old in an oak barrel. Like good wine."

"I am sweet and light. That’s why they use me to make a wide range of vinagrettes: honey, strawberries, mint… I give an special touch to salads and other courses, keeping their main flavour. And yes! I am different as I am not made of wine but sweet apples collected when they are ripe."

"I’m very Mediterranean as I’m made of muscatel grapes with strong fruit and floral aromas. My bitterness is perfectly balanced as well as my sweet and sour flavour. My white colour makes me get on well with tomatoes, raisins and fruit salads."

"I cannot get the point of the trend of floral aromas in wine… Does everybody love floral aromas in wines? Do not try to find flowers in my flavour but fresh and ripe fruits: banana, apple and peach. I am fresh and pleasant-tasting. I am Teresa Carles white wine. That’s me. "

"Being a Rosé wine is not easy at all. I have to visit the Psychologist very often as hardly anybody picks me. They normally prefer my Red and White brothers. I will not surrender and I will try to convince them and make them love me if they will choose me. If you go for me, you will find red little fruits, strawberries and light floral tones. Oh, by the way, do not dare mixing me up…soda and my are not good friends! "

"I am Teresa Carles red wine. I take a lot of responsability… to be up to the courses quality … aaaarrrrgggghhhh! But I am fine, because I believe in my. I am mature enough to make you feel my vintage 12 months in oak barrel and my red fruit notes, minerals and dry herbs. I am a good choice at a reasonable price."

Primo
Ernesto
Molí d'oli Magrí
Primo
Ernesto
Molí d'oli Magrí
Padrina
Maria
Algerri
Padrina
Maria
Algerri
Padrina
Maria
Algerri
Padrina
Maria
Algerri
Teresa Carles
Algerri- Barcelona
Teresa Carles
Algerri- Barcelona
Teresa Carles
Algerri- Barcelona
Judit i
Badia
Badia Vinagres
Judit i
Badia
Badia Vinagres
Judit i
Badia
Badia Vinagres
Miquel Àngel
Vaquer
"Celler Mariol"
Miquel Àngel
Vaquer
"Celler Mariol"
Miquel Àngel
Vaquer
"Celler Mariol"
 

About US

We would like to do our bit to make people eat better.

Teresa Carles is a restaurant and a VMAHT food brand = Vegetarian, Mediterranean, Artisanal, Healthy and Tasty.

Our diet is Lacto-Ovo Vegetarian, with a base of fruits and vegetables produced in our region, cereals, vegetables, homemade pasta, seaweed, milk and derivated products...

and vegetal protein (wheat gluten, tofu, tempeh, quorn and so on). You will find everything, except meat and fish.

We collect them directly from the best of our lands to be served at table and presented without any dogma neither complex.

Every ingredient provides its flavour and each recipe is cooked skillfully by Teresa Carles, who has more than 3 decades of experience in Vegetarian cooking.

Our daily menus are the healthiest and cheapest offer, perfect for working days when a light and quick menu is required.

They are specially designed for those people that need to be back to work with a pleasant digestion, feeling light but full and satisfied.

We change our menu twice a year: Spring-Summer and Autumm-Winter. Our goal is to make Vegetarian kitchen more atractive for a bigger number of people.

In order to achieve that, our strategy has two main bases: Innovation + Top Quality Products - with special emphasis on seasonal, ecological and local ones.

19 58

Teresa Carles was born in Algerri (Lleida) October 15th, 1958, in a humble peasant farmer family. Her childhood took place in a very small village, very close to the lands and family plantations - olive trees, cornfields, vegetable patch…

19 77

After she met the one who ended up being her husband and her son’s father (Ramon Barri) her interest in natural and healthy diet came out. Her willing to know further brought her to travel to Europe and United States and to study Vegetarian food variations: macrobiotic, raw food, veggie, lacto-ovo vegetarian and so on.

19 78

Based on traditional and homely Cuina Catalana, Teresa dived in the stove with a clear goal: using the best products of her lands to create recipes as tasty as the ones of her grandmother and mother but even healthier and more natural.

19 79

At the end of 1979, Teresa and Ramon inaugurated the Paradis of Lleida, a small vegetarian restaurant that, years later and after three decades of fight and sacrifice, ended up being the most popular vegetarian restaurants of the region.

20 03

In 2003 Teresa wrote “The sky kitchen, vegetarian recipes” a book that contents 115 recipes of the best vegetarian kitchens of the world, both classical courses and new creations by the cook.

20 06

In 2006 along with Manuel Rodrigo and Yanet Moreno, old family friends, Ramón and Teresa inaugurated Baobab Restaurant in Zaragoza. Currently, Baobab Zaragoza is one of the best Vegetarian restaurants of the country.

20 10

Jordi Barri and Mar Barri, Ramon and Teresa’s sons, got involved with family business with the aim of making their 31-year-old parent’s business more popular. They created Feel Good Food, S.L a mother company that owns an Artisan Factory in Bellcaire d’Urgell, where the chef controls the key part of the product (sauces, stuffing mixtures, homemade pasta, pastries).

20 11

Teresa Carles was inaugurated in March 2011 at Barcelona, the first restaurant with cook’s name. A varied healthy breakfast-brunch offer and non-stop open kicthen from 12 pm to 12 am, meaning to be the most popular vegetarian restaurants in Barcelona.

 
 

GALlery

Façade

Five big arches make Teresa Carles different. All of them are glazed to a forged iron frame painted in black.

Fresh bar

In our cold room, we cut daily up to 50 top quality, fresh and local ingredients to produce the best breakfast, salads, natural juices, desserts, coffees and infusions. As everything is fresh, there is nothing to hidden, we make show cooking for our customers.

Vending

From our Artisan Factory in Bellcaire d’Urgell we bring our healthy and top quality products: jam, dry fruits, oils, vinager, olives, wine and so on…

Sala 1

Oak parquet with false ceiling with an adjustable spotlight made in Cesc Pons.

Sala 1

Oak parquet with false ceiling with an adjustable spotlight made in Cesc Pons.

Cellar

Another brilliant idea of our interior designer Cesc Pons. It is a very good example of space optimization, with a functional and attractive design.

Sala 2

Hydraulic mosaic with a design that reminds us the old and exquisite fashion stores in Paris with vintage oak furniture, with zinc coated shelves and three American dinner style sofas that are the first ones to be busy!

Sala 2

Hydraulic mosaic with a design that reminds us the old and exquisite fashion stores in Paris with vintage oak furniture, with zinc coated shelves and three American dinner style sofas that are the first ones to be busy!

Sala 2

Hydraulic mosaic with a design that reminds us the old and exquisite fashion stores in Paris with vintage oak furniture, with zinc coated shelves and three American dinner style sofas that are the first ones to be busy!

Sala 3

An Albert Einstein oil painting created by a young local artist welcomes us in a long room, with a false ceiling that cuts the half of the natural arcade of the building structure until getting to the round oak table. There are also a timeless design lamp and some frames of the false ceiling that match with Teresa Carles corporate image.

Sala 3

An Albert Einstein oil painting created by a young local artist welcomes us in a long room, with a false ceiling that cuts the half of the natural arcade of the building structure until getting to the round oak table. There are also a timeless design lamp and some frames of the false ceiling that match with Teresa Carles corporate image.

Sala 3

An Albert Einstein oil painting created by a young local artist welcomes us in a long room, with a false ceiling that cuts the half of the natural arcade of the building structure until getting to the round oak table. There are also a timeless design lamp and some frames of the false ceiling that match with Teresa Carles corporate image.

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