Kilómetro cero (Km0)
A restaurant-sourcing concept: ingredients come from within a defined small radius of the kitchen, usually 100km or less. Tied to the Slow Food movement.
Kilómetro cero (literally 'kilometre zero', often abbreviated Km0 or KM0) is a sourcing principle adopted by restaurants committed to local supply chains: ingredients should come from within a defined short radius of the kitchen, usually 100km or less. The concept emerged from the Italian Slow Food movement in the early 2000s as a counter to industrial agriculture and long-distance shipping; it spread to Spain, France and beyond as a restaurant marketing term and a real sourcing commitment. In Spain, Slow Food Spain certifies restaurants under a Km0 standard that requires at least 40% of menu ingredients to be local, the producers to be named, and the menu to change seasonally. The Catalan and Basque farm-to-table scenes have especially active Km0 traditions. Real Km0 restaurants list their producers on the menu; the term is sometimes used loosely as marketing, so the proof is in the producer list.
How it's served
Not served, applied as a sourcing principle. Real Km0 restaurants name their producers on the menu (often by name and town), change the menu with the seasons, and skip ingredients that can't be sourced locally. The certified version (in Spain, under Slow Food's mark) requires at least 40% of menu ingredients to come from within a 100km radius.
Regional variation
The Italian Slow Food movement (founded in 1986) is the origin of the modern concept. Slow Food Spain runs the formal Km0 certification in Spain; Catalonia has its own active list. France's equivalent terminology is 'locavore' or 'cuisine de terroir'; the British call it 'farm to table' or 'British seasonal cooking.' Same idea, different cultural framing.
- Origin
- Italy (Slow Food movement, early 2000s)
- Etymology
- From the Italian chilometro zero, the Slow Food movement's term for ingredients sourced within the immediate area of the kitchen.
- Also called
- kilometre zero, kilometro zero
Where to try it in Barcelona
3 restaurants on Guidavera mention kilómetro cero (km0) in their kitchen description.
Frequently asked
What does Km0 mean on a restaurant menu?
Kilómetro cero: a sourcing commitment that menu ingredients come from within a defined short radius of the kitchen, usually 100km or less. Originated from the Italian Slow Food movement in the early 2000s. Real Km0 restaurants name their producers on the menu and change the menu with the seasons.
Is Km0 just marketing?
Sometimes. The term is unprotected and gets used loosely by restaurants that want the locally-sourced halo without the actual sourcing work. The reliable signal is naming producers: a real Km0 restaurant lists where the lamb, the cheese, the vegetables came from. A vague 'we source locally' line on a menu without specifics is the lower-effort version.
Is there an official Km0 certification?
Yes. Slow Food Spain runs a Km0 certification requiring at least 40% of menu ingredients to come from within a 100km radius, producers to be named, and menus to change seasonally. Slow Food Catalunya runs its own list within that framework. Other countries have parallel certifications under different names.
Related terms
- Denominación de Origen (DO)Spain's protected geographical indication system for wine and food. Sets rules on what can be made where, how, and from what.
- Menú degustaciónTasting menu: a multi-course set sequence (often 10-25 courses) at a fixed price, with no à la carte option. The default format at most modern fine-dining restaurants in Spain.