Personality, a way of thinking about
Identity, a way of being,
Naturally, a way to treat a
Warmth, a way of feeling
Simplicity, a way of
Evolution, a form of dreaming

In vivo…

AÜRT a restaurant for 16 people that you interact naturally and develops, from beginning to end and in front of the diner, a unique menu of 20 working based on the essentiality and the suculencia. During its course, it enters the uniqueness culinary Artur Martínez at the same time away from the tedious conventionalism. The team aims to recover sensations through the direct and sincere, surpassing the exaggeration, the stiffness and coldness common in the vast majority of guesses dining. All people eat in the “Chef’s table”. Transparency, dialogue, honesty… The informality and naturalness can be professional and chic. 

The great merit is to balance informality and elegance. The naturalness is not at odds with the professionalism. That’s why AÜRT is different from the rest of the concepts of short distance. It’s customary for restaurants to focus mainly on making understanding through verbal and written communication, from the explanations of the letter, of the website or the professional. But it is the non-verbal communication that makes you feel. The warmth, the kindness, or the simplicity are the feelings that are conducive to relaxation and disinhibition.

• “I prefer the simplicity reflected the complexity enforced.”. This phrase next to the exoticism of proximity (or as he says Artur, “the exploration of nearby”), the cohabitation of creativity and precise technical with the ancient wisdom, the vision “japoterránea”, globalization coherent, the suculencia taste or lightness, are some of the precepts food.
  

AÜRT practice cuisine responsible of minimal impact. The goal is to approach day-to-day sustainability. Artur was a pioneer and one of the cooks activists since its inception. Already in 2006, he headed up their menus to sensitize customers about the ethics of food and environmental. Organized meetings, events popular with local producers, created groups and working groups, classes for children in schools and colleges, wrote books, made spectacles protest, recovered culinary heritage forgotten, extolled the potential of the local varieties, …

Since then actively participates in the development of their own products, from wines, oil, soft drinks, sausages, condiments, meats… Work closely and exclusively with producers organic, biodynamic and minimal intervention. The food foreign as sugar, coffee, or chocolate, among others, hold certificates of fair trade. The raw material is chosen under extreme criteria of quality, temporality and environmental respect. Works wines exclusively national, the vast majority of minimum intervention and a great cultural value and ethics. Has eliminated the use of plastics in the restaurant, are optimized descartes food, recycle, thoroughly, and gaining insight into the energy efficiency.

AÜRT is a word that expresses the “exoticism of proximity” that inspires our kitchen. Apparently exotic, is a term Catalan translation that means going to collide sharply against something. Short, clear and straightforward. It is a name little known and used. The term dates to the THIRTEENTH century and its origin is uncertain, probably prerromano and indo-european, a very developed in celtic. A rooting language as Artur with its origins. In addition, both share the same letters. The umlaut symbolizes a 2.0., as the obsession of chef evolve.