Flax & Kale

Flax & Kale represents a significant player in the healthy food and restaurant sector, with a history that traces back to 1979. The company's origins are deeply rooted in the journey of the Teresa Carles Mestre family. Teresa Carles, alongside her husband Ramón Barri, opened the first vegetarian restaurant in Lleida, Spain, in 1979, named 'Paradís'. This venture was born from Teresa's passion for healthy cooking, which she developed after discovering the health benefits of a vegetarian diet to aid her husband's health condition. This foundational experience in plant-based cuisine set the stage for future expansion.

The business evolved significantly when the second generation, Jordi Barri and Mar Barri, joined the family enterprise. In 2011, they opened the first Teresa Carles restaurant in Barcelona, and in 2014, they launched the Flax & Kale brand, introducing a 'flexitarian' restaurant concept. This model, which incorporates about 80% plant-based dishes with the remaining 20% featuring oily fish, was designed to appeal to a broader audience beyond strict vegetarians. The company's growth has been substantial, expanding from its initial restaurant to a multi-faceted operation.

Today, Flax & Kale operates as a prominent restaurant group and food company with several locations across Barcelona, Madrid, and Lleida. Its business model is twofold: a direct-to-consumer approach through its chain of restaurants and a retail component involving the production and sale of healthy food and beverage products. Revenue is generated from restaurant sales and the distribution of their product line, which includes items like kombuchas, cold-pressed juices, plant-based meats and cheeses, and healthy snacks, available in major supermarkets like Carrefour, El Corte Inglés, and Aldi. The company manages a large-scale production facility in Lleida, which also houses its research and development center, underscoring its commitment to product development.

The core of Flax & Kale's strategy is its flexitarian positioning, which caters to the growing consumer demand for healthier and more sustainable food options without requiring a complete shift to veganism or vegetarianism. Their product offerings are centered around being tasty, healthy, and sustainable. This is evident in their diverse restaurant menus and their retail product line, which emphasizes natural ingredients and nutritional benefits. The company has secured significant investment, including a €22 million funding round led by the venture capital funds of BNP Paribas and a venture debt from an investment fund of Deutsche Bank, to fuel its expansion into international markets and bolster its R&D capabilities.

Keywords: healthy food, flexitarian, restaurant group, plant-based products, cold-pressed juices, kombucha, sustainable food, food and beverage, retail food, culinary R&D