THE RESTAURANT

They are more than 30 years in which the Brasserie Flo restaurant has managed to reinvent itself to continue giving the best of himself.

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THE SPACES

The Brasserie Flo restaurant is one of the most unique spaces in the city center, in an atmosphere that combines tradition and design. It is located in a historic listed building.

The Brasserie Flo Restaurant is a multi-space, diner style cafes and brasseries nineteenth century French re-interpreted by the prestigious architect Antoni de Moragas interior i Gallissà, where you can delight yourself with a delicious meal.

The different spaces offered by local, small lounge (ideal for romantic moments or business meetings), reserved (to get some privacy while still admire the splendor of the main room), and private lounges (where you get a privacy all in an incomparable setting)

All this makes the restaurant Brasserie Flo, a place with lots of charm for any type of event.

Private Space 3

Fully independent private room and set aside behind closed doors. Capacity for up to 22 diners - Imperial table - And 38 on parallel long tables or in u.

THE TEAM


The loyal clientele, savoir-faire and years of recognition it enjoys today Brasserie Flo, is due to the efforts of a great team.

The restaurant Brasserie Flo is formed by a team of wide and proven experience in the restoration, which brings in the kitchen and an exquisite drawing room service and high-quality treatment.

To maintain quality service for all these years, it is necessary to be a stable and with the best capabilities in the field of restoration and customer service team. Therefore include team unity by the large number of years of working together.

"Without their professionalism and dedication none of this would have been possible." Ferran Granado.Gerente

THE CHEF

Ferran Granado

 


Methodical, innovative and virtuoso product, Ferran Granado is part of the history of the restaurant Brasserie Flo. He studied at the school of Loyola Sant Ignaci to form in restaurants like Gargantua and Pantagruel or Can Rafael. At age 22 and was the head chef at Brasserie Flo after making stages in Toulouse, Metz, Nancy and finally in Paris. He has taught cooking in the I.E.S. Martí Dot of Sant Feliu and as a specialist in kitchen and proximity season has made different collaborations stops in the Boqueria market.

After more than two decades in the kitchen, Feran Granado has assumed management of Brasserie Flo in order to bring the restaurant to a new level of quality and service. If anything is clear in the new Brasserie Flo approach it is that the product is the basis of everything. A noble product that pampers season to give it all the attention it deserves.

His expertise and sensitivity to work each dish, choosing and renewing a restaurant menu that was born over 30 years ago as a French brasserie and today, without losing the essence, refocuses its offer based on market cuisine.

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