SUPERLOCAL
SUPERLOCAL
A hyper-local manifesto disguised as a restaurant.
Barcelona
2024
841 m2
-
Concept · Interior Design
The
Challenge
How do you meet a municipal competition brief demanding deep sustainability without losing the soul? And more than that, how do you lure an elegant local crowd back to a once-abandoned neighbourhood, while commanding an average ticket of €50+ in the process?
SuperLocal took sustainability from concept to code: everything from menu to materials to cutlery is sourced within 99.99 km. From hyper-seasonal dishes to Barcelona-grown cocktails, the offer is radically local and refreshingly refined.
Built on olive oil, vegetables, fish from nearby ports, and wines that don't cross borders, it became more than a restaurant. It became a statement, proving that conscious can still be chic. It won the competition, with honours.
The
Solution
The Story
Everything
within 99.99 km.
With (almost) no exceptions.
The brief applied to everything — not just the menu. Every material, every finish, every object in the restaurant had to come from within the radius. If it couldn't be sourced locally, it had to be reclaimed locally. The concept wasn't just a positioning statement. It was a discipline applied to every single decision made in the project.
The Brand
Naming the Obvious
The shortest naming process of our careers.
Superlocal started as an internal shorthand for the concept. But the closer we got to opening, the clearer it became that the name already said everything that needed saying. Direct, memorable, and perfectly aligned with the ambition behind the project.
To bring the identity to life, we collaborated with Studio Dennis, who transformed the concept into a collection of tactile brand moments, including custom vegetable-stamp illustrations inspired by the ingredients and producers that define the restaurant.
The Offer
A menu that
reads like a map.
Next to each dish, wine, and cocktail on the menu, you find the distance its main ingredient travelled to reach the restaurant. Not as a footnote. As a feature. Proof that the sourcing is a verifiable discipline, updated every time the menu changes.
The food offer is built on what the land and sea around Barcelona produce best: fish from ports along the Costa Brava, vegetables from inland market gardens, oils pressed a day's drive away, wines that never crossed a border. The constraints turned out to be the creativity. Working within 99.99 km forced decisions that made the menu sharper, more seasonal, and more honest than any menu built on freedom.
A few things still surprise. They are supposed to.
The Space
Built from what was already here.
The interior followed the same logic as the menu: use the nearest supplier first, and reclaim whatever could already be found within the radius. The curtains from recycled fabric came from one of the last remaining fabric manufacturers in Catalunya. The chairs were sourced from a local catering company, still with years of service ahead of them. A nearby furniture supplier contributed returned pieces that had never found a permanent home. Each object had a previous life somewhere in the city. The project gave them a next one.
The Icon
The Coca Cola
Chandelier
270 recycled Coca-Cola bottles. One unmistakable statement.
Created with local lighting specialists Dajor, the chandelier transforms bottles collected within the 99.99 km radius into the restaurant’s defining icon. Suspended above the dining room, it turns the sourcing philosophy into something guests can immediately see, rather than simply read about.
A concept made visible.
Visit: https://www.dajor.es/
The Details
The Rescued Tables
Each table began somewhere else.
We sourced discarded restaurant tables from second-hand dealers, warehouses, and forgotten corners of the city. Their tops were removed, their legs dismantled, mixed, and recombined into new pairings. Finished with fresh tabletops, each piece was given a second life and a character of its own.
No two are exactly alike.
The Details
The Oval Terrace Table
Some of its pieces came from our own tables. Others came from a carpenter’s skip.
Combining reclaimed tabletops with discarded material offcuts, we created a large communal table for the terrace. A piece that embodies the project’s philosophy in a single object: use what you find locally, waste less, re-use to make something memorable.
The Details
The Bathroom Sink
From scrapyard to sculpture.
In collaboration with Jonathan Singleton, reclaimed sheets of stainless steel were carefully selected and reshaped into a singular bathroom sink. Industrial in origin, handcrafted in execution, and impossible to replicate.
Visit @sigcustomclassics
The Details
The Tableware
Developed with local ceramic studio Aguadé, the tableware collection was created exclusively for Superlocal. Handmade, tactile, and intentionally imperfect, each piece reflects the same values that shaped the restaurant itself.
Even the napkins were sourced nearby, produced by My Drap from recycled natural fibres less than 50 kilometres away. Proof that a concept becomes stronger when every detail speaks the same language.
The Details
The Unique Tiles of Bòbila Aguilera
The clay tiles that shape Superlocal were produced by Bòbila Aguilera, a fifth-generation family workshop in La Pobla de Claramunt and the last traditional tile makers still operating in Catalonia.
Rather than commission new production, we worked extensively with existing stock. Surplus tiles, forgotten pieces, and remnants from previous orders were brought together to form the façade, feature walls, and architectural details throughout the restaurant. A celebration of local craft, built from what was already there.
Visit: bobilaaguilera.com
The Result
Won the municipal competition, with honours. Now one of Barcelona's most recognised restaurants and a reference point for sustainable hospitality in Barcelona. Proof that a concept applied with passion becomes something people seek out.