Sobremesa is the leisurely time after we have finished eating, before we get up from the table. Time spent in conversation, digesting, relaxing, enjoying. Certainly not rushing. Not reserved for weekends -though it can be longest on Sundays- even weekday and business meals have their own sobremesa. For Spaniards, how we eat is as important as what we eat.
Sobremesa was founded in late 2013, when Camila moved to California from Barcelona, out of her wish to help Americans become more familiar with one of the best cuisines of the world. Based back in Barcelona 5 years later, Sobremesa continues its offering to foreigners in Barcelona (and other parts of the world).
The many regional cuisines which conform Spanish and Mediterranean cuisines are based on a few principles that may explain its worldwide appreciation in recent years, in which we are rethinking our relationship to cooking and food. A generous amount of healthy olive oil; a focus on vegetables and fresh, seasonal ingredients from the market; and plenty of time devoted to sitting down and communally sharing the meals after loving preparation.
Honest tourism is Sobremesa’s cornerstone. Guided by Sobremesa, you will truly get to know a region through its food, bypassing the stereotypes and tourist traps today’s globalized society is sadly too full of. We have done the work for you so that you can relax and enjoy, trusting that what you are experiencing is the real deal.
In our workshops, we cook in small groups in a relaxed, friendly environment. And at last, of course, we always sit down to share our time and efforts and thoroughly enjoy our meals together. We look forward to sharing the table with you.
Camila Loew, Ph.D., NC, has spent about a third of her life in three different countries. Born in Buenos Aires, Argentina, raised in Southern California, she lived in Barcelona for 15 years. She attended culinary schools in Barcelona and the prestigious Natural Gourmet Institute in Manhattan. She moved to Berkeley in 2013, and back to Barcelona in 2018.
In Barcelona, Camila’s first food endeavor was Desayuno con Guisantes through which she offered consulting, education and culinary services. She is also responsible for introducing homemade granola to Spain.
In the US, Camila taught at culinary schools around the SF Bay Area: Bauman College (Berkeley), The Cooking School at Cavallo Point, 18 Reasons, Ramekins, Civic Kitchen SF, as well as the Cancer Support Community. She continues to periodically visit and teach at many of these schools.
Camila's cooking style is based on the flavors of seasonal produce. She is inspired by fresh produce and the change of seasons, but above all, by people and the act of gathering around the table to share a meal. Sitting down over food together creates a magical bonding, which unfortunately is getting lost in our fast-paced, eat-on-the-go or eat-in-your-car society. Happily, there is also a budding counter culture which is striving to bring back an appreciation for the slow aspects of food. When she's not at the market, in the kitchen or at the table, Camila enjoys drinking tea, practicing yoga, hiking, and reading. She cooks daily for her family of four.