Andrés Torres worked as a war reporter before establishing his restaurant near Barcelona
Andrés Torres has strong opinions on sustainability. The war correspondent-turned-chef has seen enough of the world to know how vital it is to preserve the planet’s resources, and he has no time for empty gestures. “Sustainability is all the rage in restaurants all over the world,” he says. “But there’s a lot of bullshit out there. For me, sustainability is something very basic. It’s very simple.” His restaurant, Casa Nova, a farmhouse in the hills west of Barcelona, is a temple to slow, soulful cooking. Torres relies on age-old methods and
