OUR
ROOTS

It all started as a dream; three world travelers whose paths crossed in Spain became friends and began this little project called Honest Greens.

Christopher Fuchs from the United States, Rasmus B. from Denmark, and Benjamin Bensoussan from France, entrepreneurs and lovers of gastronomy, were frustrated by their inability to find food that was healthy and delicious but also quick and affordable. They decided to set out on a journey to create it themselves. The preparation took three years and involved hand-selecting products from local artisan farmers and traveling the world in search of culinary and design inspiration.

Their diverse backgrounds and experiences, which range from working in the kitchens of the best Michelin star restaurants, to founding technology companies, to working as restaurant waiters, helped shape the project.

The result is a concept that democratizes healthy eating by featuring responsibly sourced and innovative dishes for any diet on any budget at any time.

WHAT WE
BELIEVE

 

EAT LIKE YOUR ANCESTORS!

Our food is real – it’s made in-house daily by us and is unprocessed, without additives, preservatives or refined sugars and is Organic whenever possible. We like to eat food that is local and responsibly sourced, which means we support nearby farmers, suppliers and artisans who use sustainable methods. We respect many varied diets and offer many dishes that are gluten-free, vegan, plant-based and paleo.

More than 90% of the products in Honest Greens are plant-based, but we do offer ethically sourced animal proteins that are served in reasonably sized portions and always accompanied by lots of fresh veggies.

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ETHICAL
SOURCING

 

What do Villa del Prado, Navalcarnero, Lleida and Figueres all have in common?

In these places, our growers enjoy the benefits provided by foods that are grown, raised and produced in that environment.

What’s more, their work not only contributes to our cuisine at Honest Greens, but also to the development of rural communities and respect for the environment.

And, at the same time, promoting culture and a passion for local, healthy gastronomy.