Since its opening in 2016, this small and simple gastrobar has won over the palates of locals in (and visitors to) Girona, thanks especially to the healthy dishes served. Technically, and according to Chef Xavier Aguado, Bionbo's cuisine is prebiotic with Catalan roots but clearly open to international influences. The formula has worked. And now you have to book well in advance if you want to get a table.
There's no menu at Bionbo, and what they prepare changes every day, so they just tell you what's coming out of the kitchen once you're there. Novelty and surprise set the pace, with dishes based on seasonal products chosen from the Mercado del León. Don't shy away from the labels 'healthy' and 'prebiotic': you won't get hospital food here, just attractive and tasty fare.
For example, a mezzo paccheri pasta with baby carrots, courgette, shiitake, dried gouda cheese and pesto rosso. In this case, the carrots are the most prebiotic elements because they contain pectin, one of the most fermentable fibres and ideal for microbial diversity. Tubers are also great prebiotic foods. They also make a baked sweet potato with Bimi broccoli, and romesco sauce emulsified with coconut milk and walnuts. Baked and cooled, the sweet potato releases a lot of resistant starch, which is what good bacteria like best.
This healthy cooking activism is not at odds with meat, eggs and fish as long as they are good quality, like the grilled turkey marinated with chive sauce, quinoa with black sesame and dehydrated carrot powder. Avoiding gluten can be a challenge, which is why grains such as quinoa or sesame are chosen.