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A finalist for the Chef of the Year and Sustainable Chef awards at the Fòrum Gastronòmic de Girona 2023, and included in the Slow Food Barcelona and Barcelona Sustainable Gastronomy guides, as a restaurant that works towards fulfilling the UN's Sustainable Development Goals.It offers a seasonal menu with fresh, local, high-quality, and organic ingredients provided by Cal Pauet, Can Puxic, Cal Tomàs, DPagès... Local culinary tradition and creative preparations. The roast beef cannelloni with truffled béchamel sauce and shavings of ham and the rice dishes are among its specialities. 

With Can Culleres, chef Jordi Asensio went back to the place where he grew up to serve up what he learned in prestigious kitchens (Martín Berasategui, Pierre Gagnaire...). The restaurant's name refers and pays homage to Metales y Platería Ribera, a silverware factory in Poblenou known popularly as Can Culleres, where many people in the neighbourhood used to work. In the 1960s, the grandfather of his partner, Patricia Nieves, served tables there.

Their Monday to Friday opening hours supports work-life balance, which they view as social sustainability, and they collaborate with the Brots Ecosocial project, which focuses on integrating individuals at risk of exclusion.