MONT BAR presents a new non-alcoholic wine pairing, created from fermentation, infusions and seasonal produce 

Made entirely in-house using fruits, teas, vegetables and the restaurant´s own fermented products, the new beverage pairing accompanies the restaurant´s tasting menu with ten creations devised by the kitchen 

• Mont Bar presents a new 0.0% alcohol pairing made entirely in-house, following the same philosophy that defines its cuisine: seasonal produce, constant research and attention to detail. 
• The initiative is part of the growing interest in low and no alcohol options within fine dining, a trend driven particularly by the younger generation of diners. 
• The tasting menu incorporates techniques such as lacto-fermentation, fruit fermentation, infusions, kombucha production, fat-washing and gentle smoking to develop complexity and texture without resorting to alcohol. 
• The menu will be available for 95 € per person. 

 

Barcelona, 16th June 2026. Mont Bar presents its new 0.0% pairing: a ten-drink journey developed entirely by the restaurant´s team using fruit, teas, herbs, vegetables and the restaurant’s own fermented products. 

For years, pairings in fine dining have been linked almost exclusively to wine. However, growing interest in non-alcoholic options is driving new ways of understanding beverage pairings, particularly among younger generations, who exhibit more moderate drinking habits and a greater curiosity about alternatives that prioritise flavour, the origins of ingredients and production processes. 

Rather than an alternative to wine, the offering is conceived as a narrative running parallel to the menu. Each creation has been designed to engage with the dishes through gastronomic parameters such as acidity, texture, aromatic depth, salinity or bitterness, using techniques typically associated with contemporary cuisine. 

The journey begins with an interpretation of Empordà’s red grapes, presented in four distinct forms: a lacto-fermented juice, an infusion with mugicha—the traditional Japanese roasted barley tea—, a version enriched through a fat-washing process with cocoa butter, and an infusion of Asian green grapes. A complex composition that accompanies some of the first bites of the menu and, in terms of structure and evolution on the palate, is reminiscent of sparkling wines made from red grape varieties.

As the menu progresses, creations emerge that explore different aromatic and fermentative profiles. A fermented blend of grapefruit and kiwi with honey, whose fermentation lasts several days; a genmaicha kombucha complemented by a secondary fermentation of caramelized orange to accompany the smoked tuna; or a preparation of Spanish wild strawberries, green shiso, and snow pea essence that plays on vegetal and slightly herbaceous notes. 

Among the most representative courses is a drink made from lacto-fermented Agatha tomatoes, fresh celery juice, and celery leaves infused with Nordic seaweed, subsequently naturally carbonated using water kefir. The result is a drink with a pronounced salty and umami dimension, designed to accompany the turbot. 

The menu also features a 0.0 spirit inspired by the aromatic profiles of Latin American rums, made with fermented yellow chili peppers, vanilla, and lemongrass. Rather than replicating a classic cocktail, the drink aims to add aromatic depth and a spicy note to the main courses on the menu. 

The final courses include references to other fermentation traditions. Such is the case with kvass, a Slavic beverage made from sourdough, vanilla, and bread fermented for ten days, which accompanies the rice and raspberry dessert. The journey concludes with a combination of red pepper juice, Kalamata olive brine, and olive oil syrup, created to accompany the chestnut dessert. 

The introduction of this new pairing comes at a time when the low & no alcohol segment is experiencing one of its greatest growths. This transformation is already being reflected in some of the world’s most influential restaurants, where non-alcoholic pairings have gone from being an occasional request to a permanent part of the culinary offering. 

With this offering, Mont Bar brings that conversation to its own table, using the same culinary language that defines its cuisine: product, technique, precision, and a constant search for new nuances. 

«This pairing stems from the same spirit that drives our approach to cuisine at Mont Bar: the desire to explore ingredients, techniques, and new ways to evoke emotion at the table. Behind every drink lies a process of research and creation that requires time, precision, and close collaboration between the kitchen and the dining room. Our goal has never been to replace wine, but rather to offer another way to accompany the menu, one with its own identity and the ability to enrich the dining experience through different nuances,” explains Ivan Castro, the owner and sommelier of Mont Bar. 

0.0% Pairing 

95 € per person 

About Fran Agudo 

At the creative heart of Mont Bar is Fran Agudo, one of the most influential chefs of his generation. His cuisine is rooted in local produce and draws on tradition, yet incorporates a contemporary vision that combines technical precision, small bites full of intention, and a sensitivity to textures and contrasts. His career in renowned kitchens, such as Tickets or El Celler de Can Roca, has allowed him

to develop his own identity: dishes that move the soul without artifice, snacks that condense flavor into a couple of bites, and a style of cooking that views creativity as a natural extension of the territory. 

About Mont Bar (**MICHELIN) 

Since its opening in 2013, Mont Bar has established itself as a restaurant that celebrates the quality of its ingredients, working with local and regionally sourced produce, and constantly evolving to offer the finest ingredients in every dish. Today, Mont Bar continues to preserve “the essence of a neighborhood bar” in its atmosphere, without resorting to the classic white tablecloth. Despite its accolades, it maintains a warm, relaxed, and authentic character. 

Since the arrival of Chef Fran Agudo in 2020, the culinary offering has grown significantly: creativity, technical mastery, and a sensitivity to the ingredients have transformed Mont Bar into a first-rate culinary experience. In 2023, this commitment was recognized with a Michelin star, and in 2026, the restaurant was awarded a second Michelin star. 

>>Images in this link<< 

>>Press kit HERE<< 

More information and bookings 

www.montbar.com 

@mont_bar 

Carrer de la Diputació, 220, L’Eixample 

08011 Barcelona 

+34 933 23 95 90 

Opening days and times 

Tuesday to Saturday 

Closed on Sundays and Mondays. 

Press contact: 

For enquiries, interviews and images, please do not hesitate to contact us: 

Belén Lozada 

belenl@mateoandco.es 

+34 644 121 645 

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